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Short Rib and Chicken Sausage Chili

Short Rib and Chorizo Chili Recipe
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If you’re craving a hearty dish that brings warmth and comfort, try this Short Rib and Chicken Sausage Chili Recipe. Bursting with rich flavors and tender ingredients, this chili is perfect for busy weeknights or cozy gatherings. The melt-in-your-mouth short ribs simmered alongside Mexican chicken sausage create a savory experience that will leave your taste buds dancing. Customize it with your favorite toppings for an unforgettable meal that everyone will adore!

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 (15-ounce) cans fire roasted tomatoes
  • 1 (15-ounce) can black beans, drained
  • 1 (15-ounce) can red kidney beans, drained
  • 2 tablespoons chili powder blend
  • Optional: toppings like cheese, sour cream, or fresh herbs

Instructions

  1. Heat vegetable oil in a large pot over medium-high heat. Season short ribs with salt and pepper and sear them until browned for about 1–2 minutes on each side.
  2. Remove short ribs; sauté onions and jalapeños in the same pot for about 5 minutes until softened.
  3. Stir in garlic and chicken sausage; cook until the sausage is mostly cooked through.
  4. Add chili powder, oregano, cumin, salt, and pepper; cook for another minute to bloom the spices.
  5. Pour in beef stock while scraping any browned bits from 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 simmer for about two hours until flavors meld and meat is tender.
  8. If desired, stir in cornmeal to thicken before serving.

Nutrition

Find it online: https://raniacooks.com/short-rib-and-chicken-sausage-chili-recipe/