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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 comforting and flavorful dish, this Short Rib and Chicken Sausage Chili Recipe is a perfect choice. Bursting with tender beef short ribs and zesty Mexican chicken sausage, this chili is designed to bring warmth to your family gatherings or busy weeknights. Its rich, savory flavors are complemented by a delightful blend of spices and hearty beans, making it both satisfying and delicious. Plus, it’s incredibly easy to make, allowing you to spend more time enjoying the company of loved ones rather than being stuck in the kitchen. This recipe also offers plenty of opportunities for customization, so you can tailor it to your tastes!

Ingredients

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  • 2 tablespoons vegetable oil
  • 1.5 pounds boneless short ribs (cut into bite-sized pieces)
  • 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 ounces each)
  • 1 can black beans (15 ounces, drained)
  • 1 can red kidney beans (15 ounces, drained)
  • 2 tablespoons chili powder blend
  • Optional toppings: shredded cheese, diced avocado, fresh cilantro

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. Remove and set aside.
  2. In the same pot, sauté chopped onion and jalapeños for about 5 minutes until softened.
  3. Add garlic and Mexican chicken sausage, cooking for another 5 minutes while breaking up the sausage.
  4. Stir in chili powder blend, then pour in beef stock while scraping the bottom of the pot for flavor.
  5. Return short ribs to the pot along with fire-roasted tomatoes, black beans, kidney beans, and hot sauce to taste.
  6. Bring to a boil; reduce heat to low, cover, and simmer for about two hours.
  7. If desired, stir in cornmeal gradually for thickening before serving.

Nutrition

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