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Short Rib and Chicken Sausage Chili

Short Rib and Chorizo Chili Recipe

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If you’re in search of a warm and comforting dish that satisfies both the palate and soul, this Short Rib and Chicken Sausage Chili Recipe is a must-try. With tender beef short ribs simmered to perfection alongside flavorful Mexican chicken sausage, this hearty chili brings a delightful explosion of taste in every bite. It’s filled with a medley of spices and nutritious beans, making it an ideal meal for family gatherings or cozy weeknight dinners. Plus, it’s straightforward to prepare, allowing you to enjoy the process as much as the result!

Ingredients

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  • 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 jalapeño peppers (chopped)
  • 6 cloves garlic (chopped)
  • 1 pound Mexican chicken sausage
  • 1 cup beef stock
  • 3 cans fire-roasted tomatoes (15 ounces each)
  • 1 can black beans (15 ounces, drained)
  • 1 can red kidney beans (15 ounces, drained)
  • Chili powder blend (to taste)
  • Mexican oregano (to taste)
  • Cumin (to taste)
  • Hot sauce (to taste)
  • Cornmeal (optional, for thickening)

Instructions

  1. Heat vegetable oil in a large pot over medium-high heat. Season short ribs with salt and pepper, then sear them until brown on all sides. Remove from pot.
  2. Sauté chopped onion and jalapeños for about five minutes until softened. Add garlic and chicken sausage; cook for another five minutes while breaking up the sausage.
  3. Stir in chili powder blend, oregano, cumin, salt, and pepper; sauté for one minute.
  4. Deglaze the pot with beef stock, scraping up any browned bits.
  5. Return short ribs to the pot with fire-roasted tomatoes, black beans, kidney beans, and hot sauce; stir to combine.
  6. Bring to a boil; reduce heat to low and simmer for two hours or longer.
  7. Adjust thickness with cornmeal if necessary before serving.

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