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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 heartwarming meal to satisfy your cravings, this Short Rib and Chicken Sausage Chili Recipe delivers a delightful combination of rich flavors and comforting textures. Perfect for busy weeknights or family gatherings, this dish features tender short ribs simmered with zesty chicken sausage, beans, and a blend of spices that will have everyone coming back for seconds. Not only does it warm the soul on chilly evenings, but it also invites everyone to customize their bowls with their favorite toppings. With easy preparation and make-ahead convenience, this chili is bound to become a staple in your home.

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 jalapeno peppers (chopped)
  • 6 cloves garlic (chopped)
  • 1 pound Mexican chicken sausage
  • 1 cup beef stock
  • 3 cans (15 oz each) fire-roasted tomatoes
  • 1 can (15 oz) black beans (drained)
  • 1 can (15 oz) red kidney beans (drained)
  • 2 tablespoons chili powder blend

Instructions

  1. Heat vegetable oil in a large pot over medium-high heat. Season short ribs with salt and pepper, sear for about 1-2 minutes per side until browned, then set aside.
  2. In the same pot, sauté chopped onion and jalapenos for about 5 minutes until softened.
  3. Add garlic and chicken sausage; cook for about 5 minutes until sausage is mostly cooked through.
  4. Stir in chili powder blend, salt, and pepper; cook for an additional minute.
  5. Deglaze the pot with beef stock, scraping up any browned bits.
  6. Return short ribs to the pot along with tomatoes, beans, Worcestershire sauce, and hot sauce. Stir to combine.
  7. Bring to a boil; reduce heat and let simmer covered for about 2 hours.
  8. If desired, thicken with cornmeal or crushed tortillas during the last few minutes of cooking.

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