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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 warm and hearty meal that delivers both flavor and comfort, look no further than this Short Rib and Chicken Sausage Chili Recipe. This dish combines tender short ribs with zesty Mexican chicken sausage, simmered to perfection with fire-roasted tomatoes, beans, and a blend of spices that create a rich flavor profile. Perfect for busy weeknights or cozy family gatherings, this chili is not only delicious but also versatile—allowing you to customize it with your favorite toppings. Plus, it makes great leftovers, ensuring you can enjoy this delightful dish throughout the week!

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 (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
  • Salt and pepper to taste

Instructions

  1. Heat vegetable oil in a large pot over medium-high heat. Season short ribs with salt and pepper and sear until browned on all sides. Remove from pot.
  2. In the same pot, sauté chopped onion and jalapeños for about 5 minutes until softened.
  3. Add garlic and chicken sausage; cook for another 5 minutes while breaking up the sausage.
  4. Stir in chili powder, salt, and pepper; cook for 1 minute to bloom the spices.
  5. Pour in beef stock, scraping up any browned bits from the bottom of the pot.
  6. Return short ribs to the pot along with tomatoes and beans; stir to combine.
  7. Bring to a boil, then reduce heat to low and let simmer for at least 2 hours until short ribs are tender.
  8. For a thicker chili, stir in cornmeal during the last few minutes of cooking.

Nutrition

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