Short Rib and chicken sausage Chili Recipe

If you’re looking for a cozy dish that warms you up from the inside out, let me introduce you to my beloved Short Rib and Chicken Sausage Chili Recipe. This chili is not just any chili; it’s a hearty bowl of goodness filled with tender short ribs, flavorful Mexican chicken sausage, and a medley of spices that dance on your taste buds. Whether it’s a busy weeknight or a family gathering, this recipe is sure to impress and satisfy everyone at the table.

One of the things I love most about this chili is its versatility. You can easily make it ahead of time, letting the flavors deepen as it simmers away. Plus, it’s perfect for topping with your favorite goodies—think fresh cilantro, creamy avocado, or zesty cheese! Trust me, once you try this recipe, it will quickly become a staple in your home.

Why You’ll Love This Recipe

• Hearty and Filling: This chili is packed with protein and fiber, making it a complete meal that keeps everyone satisfied.
• Easy to Prepare: With simple steps and minimal fuss, you can whip this up even on the busiest days.
• Flavor Explosion: The combination of spices and ingredients creates a rich flavor profile that will have everyone asking for seconds.
• Great for Leftovers: Enjoy this dish all week long! It stores well in the fridge or freezer for those busy nights.
• Customizable Toppings: Make each bowl unique with your choice of toppings like sour cream, jalapeños, or cheese.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create this warming chili. Most of these might already be in your pantry or fridge! Here’s what you’ll need:

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)
• 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 (I’m using a hot New Mexican blend)
• 1 teaspoon Mexican oregano
• 1 teaspoon cumin
• Hot sauce (to taste)
• 2 tablespoons corn meal (optional, for thickening)
• Your favorite toppings for serving

Variations

The beauty of this chili lies in its flexibility! Feel free to get creative based on what you have on hand or your personal preferences.

• Swap the protein: Try using turkey sausage or beef instead of chicken sausage for different flavor profiles.
• Add more veggies: Toss in some bell peppers or corn for extra color and nutrition.
• Spice it up: If you love heat, add more jalapeños or even some crushed red pepper flakes.
• Make it vegetarian: Substitute the meat with extra beans or lentils for a hearty vegetarian option.

How to Make Short Rib and Chicken Sausage Chili Recipe

Step 1: Sear the Short Ribs

Begin by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Season those short ribs with salt and pepper—this enhances their flavor. Sear them for about 1-2 minutes per side until they develop a beautiful brown crust. This browning adds depth to your chili’s overall flavor. Don’t overcrowd the pan; do this in batches if necessary. Once done, set them aside on a plate.

Step 2: Sauté the Vegetables

In the same pot, add the chopped onion and jalapeno peppers. Sauté them for about 5 minutes until they soften. This step is crucial because it builds a flavorful base for your chili.

Step 3: Cook the Chicken Sausage

Next up, stir in the chopped garlic and Mexican chicken sausage. Cook for another 5 minutes while breaking up the sausage into smaller pieces until it’s mostly cooked through. The aroma here will be heavenly!

Step 4: Add Spices

Now it’s time to sprinkle in your spices—chili powder, Mexican oregano, cumin—and season with salt and pepper. Cook everything together for about 1 minute so that those spices bloom beautifully and infuse their flavors into the mix.

Step 5: Deglaze with Beef Stock

Pour in the beef stock while scraping up any browned bits stuck to the bottom of the pot. Those bits are packed with flavor!

Step 6: Combine Ingredients

Return those beautiful short ribs back into the pot along with fire roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir everything well to combine!

Step 7: Simmer Away

Bring your chili to a boil then reduce heat to low. Cover and let it simmer gently for about 2 hours—or longer if you have time—until those short ribs are melt-in-your-mouth tender.

Step 8: Thicken if Necessary

If you prefer a thicker chili consistency, stir in corn meal at this stage and let it simmer until thickened to your liking.

Step 9: Serve Hot

Finally, ladle into bowls and top with all your favorite toppings! Each bite is sure to warm your heart—enjoy!

Pro Tips for Making Short Rib and Chicken Sausage Chili Recipe

Making chili can be a delightful experience packed with flavors, and I’m here to help you make it even better! Here are some pro tips to ensure your chili turns out perfectly every time.

• Choose the Right Cut of Beef: Using boneless short ribs is key because they become incredibly tender when slow-cooked, adding richness to the chili. This will make each bite truly melt in your mouth!

• Don’t Rush the Searing: Take your time when searing the short ribs. This step creates a depth of flavor through caramelization, which adds complexity to your dish. Trust me; that crust is worth the wait!

• Adjust Spice Levels: If you prefer a milder chili, start with fewer jalapeños or use sweet bell peppers instead. On the flip side, if you like heat, feel free to add more spices or hot sauce to taste. Customize it to your palate!

• Layer Your Flavors: When adding ingredients, do so in stages. Cooking the onions and peppers first allows them to soften and release their flavors before introducing the meat and spices. This layering technique creates a more harmonious blend of tastes.

• Let It Simmer: Patience is key! Letting the chili simmer for longer allows all those wonderful flavors to meld together beautifully. If you have time, consider making it a day ahead—chili always tastes better after a night in the fridge!

How to Serve Short Rib and Chicken Sausage Chili Recipe

Presenting your chili can be just as enjoyable as making it! Whether you’re serving it for a cozy family dinner or at a gathering with friends, here are some ideas to elevate your presentation.

Garnishes

• Chopped Fresh Cilantro: This adds a bright burst of flavor and color that complements the richness of the chili.
• Sour Cream or Greek Yogurt: A dollop of creamy goodness balances out the spice while adding a smooth texture.
• Shredded Cheese: Cheddar or Monterey Jack cheese sprinkled on top melts beautifully and enhances the overall taste.

Side Dishes

• Cornbread: This slightly sweet bread is perfect for soaking up all that delicious chili goodness. Its crumbly texture pairs wonderfully with every spoonful.
• Rice: A bowl of fluffy white or brown rice serves as a great base for your chili, making it heartier while absorbing all those rich flavors.
• Tortilla Chips: Crunchy tortilla chips are fantastic for dipping into your chili or sprinkling on top for added texture. They bring an extra layer of fun!
• Simple Green Salad: A light salad with mixed greens and a zesty vinaigrette offers a refreshing contrast to the hearty chili, balancing out your meal.

Enjoy serving this delightful Short Rib and Chicken Sausage Chili Recipe! Your guests will appreciate both its comforting warmth and vibrant flavors.

Make Ahead and Storage

This Short Rib and Chicken Sausage Chili is perfect for meal prep, allowing you to enjoy hearty portions throughout the week without the hassle of cooking every day. The flavors only deepen as it sits, making it even more delicious when reheated!

Storing Leftovers

• Allow the chili to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 4 days.
• Label and date your container for easy tracking.

Freezing

• Portion out the chili into freezer-safe containers or bags.
• Leave some space at the top of the container for expansion during freezing.
• Freeze for up to 3 months for best quality.

Reheating

• Thaw overnight in the refrigerator if frozen, or use the microwave for quick thawing.
• Reheat on the stovetop over medium heat until warmed through, stirring occasionally.
• For microwave reheating, cover loosely and heat in intervals, stirring between each.

FAQs

Here are some commonly asked questions about this chili recipe:

Can I use different types of sausage in this Short Rib and Chicken Sausage Chili Recipe?

Absolutely! While this recipe uses Mexican chicken sausage for a unique flavor, you can substitute with turkey sausage or your favorite plant-based sausage for a different twist.

What can I do if my Short Rib and Chicken Sausage Chili is too spicy?

If you’ve added too much heat, you can balance it out by adding a bit of sugar or honey. Additionally, serving with sour cream or avocado can help mellow out the spice.

How long does this Short Rib and Chicken Sausage Chili Recipe take to cook?

The cooking time is about 2 hours. However, the prep time is only 15 minutes, making it a perfect option for a cozy weekend meal when you have time to let those flavors meld together!

Can I make this chili in a slow cooker?

Yes! After browning your short ribs and sautéing your vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until everything is tender.

Final Thoughts

This Short Rib and Chicken Sausage Chili is truly special—it’s not just a meal; it’s an experience filled with warmth and comfort! I hope you enjoy making it as much as I do. Gather your loved ones around the table and indulge in a bowl (or two) of this hearty delight. Happy cooking!