Short Rib and chicken sausage Chili Recipe

If you’re looking for a hearty, comforting dish that warms the soul, you’ve come to the right place! This Short Rib and Chicken Sausage Chili Recipe is one of my all-time favorites. It’s rich, flavorful, and perfect for those chilly evenings when you want something that feels like a hug in a bowl. The combination of tender beef short ribs and spicy Mexican chicken sausage creates a depth of flavor that’s hard to beat. Plus, it’s great for family gatherings or even just a cozy weeknight dinner.

What makes this chili special is how easy it is to prepare. With simple ingredients and straightforward steps, you can whip up a pot of deliciousness that will have everyone asking for seconds!

Why You’ll Love This Recipe

• Hearty and Filling: This chili packs a punch with its protein-rich ingredients, making it perfect for satisfying hunger.
• Flavor Explosion: The combination of spices and fire-roasted tomatoes gives this chili an irresistible flavor profile.
• Family-Friendly: Kids and adults alike will love the taste! It’s great for picky eaters who might not even notice the veggies.
• Easy Prep: With just a little chopping and stirring, you can let this chili simmer while you relax or tackle other tasks.
• Make-Ahead Magic: This chili tastes even better the next day, so it’s perfect for meal prep or leftovers!

Ingredients You’ll Need

Gathering your ingredients is half the fun! For this Short Rib and Chicken Sausage Chili Recipe, you’ll need some simple, wholesome items that come together beautifully. Here’s what you’ll need:

For the Chili

• 2 tablespoons vegetable oil
• 1.5 pounds boneless short ribs (cut into bite-sized pieces)
• Salt and pepper to taste
• 1 large onion (chopped)
• 2 jalapeno peppers (chopped) (use serranos for hotter, or more to taste)
• 6 cloves garlic (chopped)
• 1 pound Mexican chicken sausage
• 1 cup beef stock
• 3 15-ounce cans fire roasted tomatoes
• 1 15-ounce can black beans (drained)
• 1 15-ounce can red kidney beans (drained)
• 1 tablespoon Worcestershire sauce (or to taste)
• 2 tablespoons chili powder blend (I’m using a hot New Mexican blend)
• 1 teaspoon Mexican oregano
• 1 teaspoon cumin
• Hot sauce (to taste)
• 2 tablespoons corn meal (optional, for thickening – or use crushed or torn corn tortillas)
• Your favorite toppings for serving

Variations

One of the best things about this recipe is its flexibility! You can easily customize it to suit your preferences or what you have on hand.

• Swap the protein: If you’re in the mood for something different, try ground turkey or beef instead of short ribs.
• Add more veggies: Toss in bell peppers, zucchini, or corn for added nutrition and color.
• Make it vegetarian: Replace the meat with extra beans or lentils for a hearty plant-based version.
• Adjust the heat: If you’re not a fan of spice, reduce the number of jalapenos or skip them altogether.

How to Make Short Rib and Chicken Sausage Chili Recipe

Step 1: Sear the Short Ribs

Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Season your bite-sized pieces of short rib with salt and pepper—this step is key as it helps build flavor through browning. Sear them for about 1-2 minutes per side until they develop a gorgeous brown crust. Don’t overcrowd the pot; if necessary, do this in batches. Once they’re seared, remove them from the pot and set aside on a plate.

Step 2: Sauté the Vegetables

In the same pot, add your chopped onion and jalapeño peppers. Cook them for about five minutes until they’re softened. This will bring out their natural sweetness and start layering flavors in your chili!

Step 3: Add Garlic and Chicken Sausage

Next up is garlic—add those chopped cloves along with your Mexican chicken sausage. Cook everything together for about five minutes while breaking up the sausage as it cooks. By doing this step right, we ensure that all those flavors meld beautifully.

Step 4: Spice It Up

Stir in your chili powder blend, Mexican oregano, cumin, salt, and pepper to taste. Let these spices sauté for about one minute to bloom their flavors—this makes all the difference in achieving a truly delicious chili!

Step 5: Deglaze with Stock

Pour in your beef stock now; be sure to scrape up any browned bits from the bottom of the pan with your spatula. Those little bits hold tons of flavor!

Step 6: Combine Everything

Return those seared short ribs back into the pot along with fire-roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Give everything a good stir until well combined.

Step 7: Simmer Away!

Bring your chili to a boil then reduce heat to low; cover it up and let it simmer away for about two hours—or longer if you want those short ribs melt-in-your-mouth tender! Keep an eye on it; if it’s too soupy at any point, stir in cornmeal as needed to thicken.

Step 8: Serve Up!

Once your chili has reached perfection, ladle it into bowls and top with your favorite toppings—cheese, avocado slices, cilantro… whatever makes you happy!

And there you have it—a bowl full of love that’s ready to be enjoyed by friends and family alike!

Pro Tips for Making Short Rib and Chicken Sausage Chili Recipe

Making chili is all about the love you put into it, and with these pro tips, you’ll ensure your short rib and chicken sausage chili is a hit every time!

• Sear the Meat Well: Taking the time to sear the short ribs creates a delicious depth of flavor that enhances the overall taste of your chili. The caramelization process adds richness that simmering alone can’t achieve.

• Use Fresh Spices: Fresh spices make a world of difference! If your chili powder or cumin has been sitting in the pantry for ages, consider replacing them with fresh ones to really brighten up the flavors in your dish.

• Let It Simmer: Don’t rush this step! Allowing the chili to simmer for at least two hours helps to meld all the flavors together, resulting in a more complex and satisfying taste. The longer, the better!

• Adjust Thickness to Your Liking: If you prefer a thicker chili, adding cornmeal or crushed corn tortillas can help. This will not only thicken up your dish but also add a lovely corn flavor that complements the other ingredients.

• Taste and Adjust Seasonings: Always remember to taste your chili before serving! If it needs a little kick, add more hot sauce or adjust the salt and pepper as necessary. Personalizing it to your taste ensures everyone will love it.

How to Serve Short Rib and Chicken Sausage Chili Recipe

Serving your chili can be just as fun as making it! Whether you’re hosting friends or enjoying a cozy night in, here are some ideas to elevate your dining experience.

Garnishes

• Chopped Green Onions: Adding fresh green onions provides a nice crunch and vibrant color that contrasts beautifully with the richness of the chili.
• Sour Cream or Greek Yogurt: A dollop of sour cream or yogurt adds creaminess and balances out the heat from the jalapeños.
• Shredded Cheese: A sprinkle of shredded cheese on top melts into warm chili, enhancing its comfort food appeal.

Side Dishes

• Cornbread: This sweet and fluffy side is perfect for soaking up all that delicious chili while adding another layer of flavor. It’s an absolute classic!
• Guacamole and Tortilla Chips: Fresh guacamole served with crispy tortilla chips makes for an excellent appetizer that pairs wonderfully with spicy chili.
• Simple Green Salad: A light salad with mixed greens, tomatoes, and cucumbers drizzled with vinaigrette can provide a refreshing contrast to the hearty chili.
• Rice: Serving your chili over a bed of fluffy rice can help make it even more filling while providing a neutral base that absorbs those flavorful juices beautifully.

Enjoy crafting this delightful short rib and chicken sausage chili recipe! It’s sure to become a favorite among family and friends alike.

Make Ahead and Storage

This Short Rib and Chicken Sausage Chili Recipe is perfect for meal prep! It keeps well in the fridge or freezer, allowing you to enjoy hearty meals throughout the week without much fuss.

Storing Leftovers

• Let the chili cool to room temperature before transferring it to an airtight container.
• Store in the refrigerator for up to 4 days.
• When ready to eat, simply reheat on the stove or in the microwave until warmed through.

Freezing

• Allow the chili to cool completely before placing it in freezer-safe containers.
• Freeze for up to 3 months. For best results, consider portioning it out into single-serving containers.
• Label each container with the date to keep track of freshness.

Reheating

• Thaw frozen chili overnight in the refrigerator before reheating.
• Reheat on the stove over medium heat, stirring occasionally until hot.
• Alternatively, use a microwave-safe bowl and heat in short bursts, stirring in between until heated through.

FAQs

If you have questions about this delicious dish, you’re not alone! Here are some common inquiries:

Can I use different types of sausage in the Short Rib and chicken sausage Chili Recipe?

Absolutely! While this recipe calls for Mexican chicken sausage, feel free to substitute with your favorite chicken or turkey sausage. Just make sure it’s fully cooked before adding it to the pot.

How do I make the Short Rib and chicken sausage Chili Recipe spicier?

To amp up the heat, try adding more jalapenos or serranos according to your taste. You can also sprinkle in some cayenne pepper or use a hotter chili powder blend!

What toppings go well with Short Rib and chicken sausage Chili?

Popular toppings include shredded cheese, diced avocado, sour cream (or a dairy-free alternative), chopped cilantro, and crispy tortilla chips. Feel free to get creative with your favorites!

Can I make this chili vegetarian?

For a vegetarian version, substitute short ribs with mushrooms or lentils and replace chicken sausage with plant-based sausage. Adjust seasonings accordingly for added flavor.

Final Thoughts

This Short Rib and Chicken Sausage Chili Recipe is sure to be a hit at your dinner table! Packed with flavors that warm the soul, it’s perfect for cozy nights or gatherings with friends. I hope you enjoy making it as much as I do. Don’t hesitate to give it a try and share your experience—happy cooking!