Short Rib and chicken sausage Chili Recipe

If you’re looking for a cozy, hearty meal that warms the soul, this Short Rib and chicken sausage Chili Recipe is just what you need. It’s that dish you can whip up on a busy weeknight or serve at family gatherings when you want to impress your loved ones. The combination of tender short ribs and zesty Mexican chicken sausage creates a flavor explosion that will have everyone asking for seconds. Plus, it’s perfect for chilly nights when you want something comforting and delicious.

This chili is not only packed with flavor but also brings people together. There’s something special about gathering around a big pot of chili, each person customizing their bowl with their favorite toppings. Whether you’re serving it at a casual get-together or enjoying it on a quiet night in, this recipe is bound to become a favorite in your home!

Why You’ll Love This Recipe

• Easy to Prepare: With simple ingredients and straightforward steps, you’ll have this chili simmering in no time.
• Family-Friendly: Kids and adults alike will love the rich flavors and hearty texture of this dish.
• Make-Ahead Convenience: This chili tastes even better the next day, making it perfect for meal prep or leftovers.
• Flavor-Packed: With the perfect blend of spices and ingredients, every bite bursts with deliciousness.
• Customizable: You can easily tweak it to suit your taste preferences or dietary needs.

Ingredients You’ll Need

To make this delightful Short Rib and chicken sausage Chili Recipe, gather these simple, wholesome ingredients. They come together to create a deliciously satisfying meal.

For the Chili

• 2 tablespoon 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; or more to taste)
• 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 cornmeal (optional, for thickening – or use crushed or torn corn tortillas)
• Your favorite toppings for serving

Variations

This recipe is wonderfully flexible! Feel free to experiment with different ingredients based on what you have on hand or your taste preferences.

• Swap the Protein: If you’re not a fan of short ribs, try using ground turkey or beef instead!
• Add More Veggies: Throw in some bell peppers or zucchini for extra nutrition and color.
• Make It Vegetarian: Use plant-based sausage and vegetable stock instead of beef stock for a meatless option.
• Adjust the Heat: For those who like it spicier, add more jalapeños or throw in some diced chipotle peppers!

How to Make Short Rib and chicken sausage Chili Recipe

Step 1: Sear the Short Ribs

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper before searing them for about 1-2 minutes per side. This step is crucial as it creates a beautiful brown crust that enhances the flavor of your chili. If needed, do this in batches so you don’t overcrowd the pan. Once done, remove them from the pot and set aside.

Step 2: Sauté the Vegetables

In the same pot, add the chopped onion and jalapeno peppers. Cook them for about 5 minutes until they are softened. This brings out their natural sweetness and forms a great base for your chili.

Step 3: Cook the Sausage

Next, add in the chopped garlic along with the Mexican chicken sausage. Break up the sausage as it cooks for about 5 minutes until it’s mostly cooked through. The aroma will start filling your kitchen—it’s hard not to get excited at this point!

Step 4: Add Spices

Stir in the chili powder blend, Mexican oregano, cumin, salt, and pepper to taste. Cooking these spices for about a minute allows their flavors to bloom beautifully—this step is where your chili really starts coming alive!

Step 5: Deglaze

Pour in the beef stock while scraping up any browned bits from the bottom of the pan. These bits are packed with flavor and will enrich your chili even more.

Step 6: Combine Ingredients

Add back in those reserved short ribs along with fire roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Give everything a good stir to combine all those delicious flavors.

Step 7: Simmer Away

Bring everything to a boil before reducing heat to low. Cover your pot and let it simmer for about 2 hours—or longer if you want those short ribs super tender! This long cook time lets all those flavors meld together perfectly.

Step 8: Thicken if Needed

If at any point you find your chili too soupy for your liking, simply stir in cornmeal (or crushed tortillas) during the last few minutes of cooking to thicken it up just right.

Step 9: Serve It Up!

Once ready, ladle your chili into bowls and let everyone top theirs with their favorite toppings—whether that’s cheese, avocado slices, or fresh cilantro—a little customization makes every bowl special!

Enjoy making this Short Rib and chicken sausage Chili Recipe! I hope it becomes as beloved in your home as it has in mine!

Pro Tips for Making Short Rib and Chicken Sausage Chili Recipe

This chili is not just a dish; it’s a delightful experience waiting to be savored! Here are some pro tips to ensure you create the most mouthwatering pot of chili:

• Sear the meat well: Getting a nice brown crust on the short ribs adds depth of flavor. This caramelization brings out those rich, savory notes that make your chili irresistible.

• Adjust spice levels: Feel free to add more jalapenos or hot sauce if you prefer a spicier kick. Everyone’s tolerance for heat varies, and customizing it to your taste can make all the difference in enjoyment!

• Simmer longer for tenderness: The longer you let your chili simmer, the more tender the short ribs will become. This slow cooking process allows the flavors to meld beautifully, creating a harmonious dish.

• Experiment with toppings: Toppings like avocado, fresh cilantro, or shredded cheese can elevate each bowl. They not only add visual appeal but also enhance texture and flavor profiles.

• Make it ahead: Chili tastes even better the next day after the flavors have had more time to develop. Make a big batch and enjoy leftovers throughout the week or freeze portions for later!

How to Serve Short Rib and Chicken Sausage Chili Recipe

Serving this hearty chili is all about making it inviting and enjoyable! Here are some ideas to present your delicious creation:

Garnishes

• Chopped green onions: These add a fresh crunch and a mild onion flavor that brightens up every bite.
• Sour cream or Greek yogurt: A dollop of either provides creaminess that balances the spiciness of the chili.
• Fresh cilantro: Chopped cilantro offers an aromatic touch that complements the rich flavors.

Side Dishes

• Cornbread: Sweet, fluffy cornbread pairs perfectly with chili, soaking up those spicy juices while adding a comforting element.
• Rice: Serving your chili over rice can make it even heartier, plus it helps absorb all those wonderful flavors.
• Guacamole: Creamy guacamole offers a cool contrast to the heat of the chili and brings in vibrant flavors.
• Tortilla chips: Crunchy tortilla chips are perfect for dipping into your chili or simply enjoying on the side for added texture.

Now you’re all set to whip up this fantastic Short Rib and Chicken Sausage Chili Recipe! Enjoy every spoonful and gather around with friends and family for a cozy meal together. Happy cooking!

Make Ahead and Storage

This Short Rib and chicken sausage Chili Recipe is perfect for meal prep! Not only does it taste even better the next day, but it also makes for easy lunches or dinners throughout the week. Here’s how to store and reheat this delicious chili:

Storing Leftovers

• Allow the chili to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 4 days.
• For the best flavor, consume within 2-3 days.

Freezing

• Portion the chili into freezer-safe bags or containers.
• Label each bag with the date and contents for easy identification.
• Freeze for up to 3 months. Thaw overnight in the refrigerator when ready to enjoy.

Reheating

• For stovetop reheating, place the chili in a pot over medium heat and stir occasionally until heated through.
• If using a microwave, transfer the chili to a microwave-safe bowl, cover it loosely, and heat in 1-minute increments until warm.
• Add a splash of beef stock or water if needed to adjust consistency.

FAQs

Here are some common questions about this hearty recipe!

Can I use different beans in my Short Rib and chicken sausage Chili Recipe?

Absolutely! While black beans and kidney beans are great choices, feel free to substitute with pinto beans or chickpeas based on your preference.

How long does it take to cook Short Rib and chicken sausage Chili?

The cooking time for this Short Rib and chicken sausage Chili Recipe is about 2 hours on low heat. This slow simmer allows the flavors to meld beautifully!

Can I make this chili spicier?

Yes! To increase the heat level, simply add more jalapenos or your favorite hot sauce while cooking. Adjust according to your taste!

Is there a vegetarian alternative for this Short Rib and chicken sausage Chili Recipe?

While this recipe is meat-forward, you can replace the short ribs and chicken sausage with plant-based alternatives like lentils or mushroom-based sausages for a delicious vegetarian version.

Final Thoughts

This Short Rib and chicken sausage Chili Recipe is not just a meal; it’s a warm hug in a bowl! With tender short ribs simmered alongside zesty chicken sausage and robust spices, it’s truly comfort food at its best. I hope you find joy in making this dish as much as I do! Gather your loved ones around the table, serve it up with your favorite toppings, and relish every bite. Happy cooking!