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Short Rib and Chicken Sausage Chili

Short Rib and Chorizo Chili Recipe

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Warm your heart and home with this delightful Short Rib and Chicken Sausage Chili Recipe. Perfect for chilly evenings, this hearty dish features tender beef short ribs simmered alongside flavorful Mexican chicken sausage, creating a rich and spicy experience. The incredible aroma fills your kitchen, signaling a comforting meal that brings everyone together. Easy to prepare and highly customizable, this chili is ideal for family dinners or meal prep, as it tastes even better the next day.

Ingredients

Scale
  • 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 oz each)
  • 1 can black beans (15 oz, drained)
  • 1 can red kidney beans (15 oz, drained)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chili powder blend
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • Hot sauce to taste
  • 2 tablespoons cornmeal (optional)

Instructions

  1. Heat vegetable oil in a large pot over medium-high heat. Season short ribs with salt and pepper; sear until browned on all sides. Set aside.
  2. In the same pot, sauté onions and jalapeños for about five minutes until softened.
  3. Add garlic and chicken sausage; cook for another five minutes while breaking up the sausage.
  4. Stir in spices and cook for one minute to release flavors.
  5. Pour in beef stock; scrape any browned bits from the bottom of the pot.
  6. Return short ribs to the pot along with tomatoes, beans, Worcestershire sauce, and hot sauce; stir well.
  7. Bring to a boil, then reduce heat to low and cover. Simmer for two hours or longer until meat is tender.
  8. If desired, thicken with cornmeal; stir until incorporated.
  9. Serve hot with your favorite toppings.

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