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Short Rib and Chicken Sausage Chili

Short Rib and Chorizo Chili Recipe
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This Short Rib and Chicken Sausage Chili Recipe is a flavorful, hearty dish perfect for gatherings or cozy family dinners. With tender beef short ribs simmered alongside zesty Mexican chicken sausage, this chili offers a warm, spicy kick that will keep everyone coming back for more. The combination of fire-roasted tomatoes and a carefully curated blend of spices creates a comforting meal that’s sure to impress. Easy to prepare and even better as leftovers, this chili is an award-winning choice that guarantees satisfaction.

Ingredients

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  • 2 tablespoon vegetable oil
  • 1.5 pounds boneless beef 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 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
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • Hot sauce (to taste)
  • 2 tablespoons corn meal (optional, or use crushed corn tortillas)

Instructions

  1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season short ribs with salt and pepper. Sear them for 1-2 minutes per side until they develop a nice brown crust. Remove short ribs from the pot and set aside on a plate.
  2. Add chopped onion and jalapeno peppers to the pot. Cook for about 5 minutes until softened.
  3. Stir in chopped garlic and Mexican chicken sausage. Cook for another 5 minutes while breaking up the sausage until mostly cooked through.
  4. Add chili powder, Mexican oregano, cumin, salt, and pepper to taste. Stir well to allow the spices to bloom for about 1 minute.
  5. Pour in beef stock while scraping up any browned bits from the bottom of the pan to add great flavor.
  6. Return reserved short ribs to the pot along with fire roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir everything together.
  7. Bring mixture to a boil then reduce heat. Cover and simmer for about 2 hours until short ribs are melt-in-your-mouth tender.
  8. If chili is too soupy, mix in corn meal and let it simmer until thickened.
  9. Ladle into bowls and top with your favorite toppings before serving.

Nutrition

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

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