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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 deliciously hearty meal that brings comfort and warmth, this Short Rib and Chicken Sausage Chili Recipe is the perfect choice! Packed with tender short ribs, flavorful Mexican chicken sausage, and a medley of spices, this chili simmers to create a rich and inviting dish. It’s not just about the taste—this recipe fills your home with an aromatic blend that makes it hard to resist. Ideal for busy weeknights or family gatherings, this customizable chili will surely please everyone at the table.

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 jalapeno peppers (chopped)
  • 6 cloves garlic (chopped)
  • 1 pound Mexican chicken sausage
  • 1 cup beef stock
  • 3 cans (15-ounce each) fire-roasted tomatoes
  • 1 can (15-ounce) black beans (drained)
  • 1 can (15-ounce) 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, for thickening)
  • Your favorite toppings for serving

Instructions

  1. Heat vegetable oil in a large pot over medium-high heat. Season short ribs with salt and pepper and brown them for about 1-2 minutes per side. Transfer to a plate.
  2. Sauté chopped onion and jalapeno peppers in the same pot for about 5 minutes until softened.
  3. Add garlic and Mexican chicken sausage; cook while breaking up sausage for another 5 minutes.
  4. Stir in spices and let them bloom for a minute.
  5. Deglaze with beef stock, scraping any browned bits from the pot.
  6. Add back short ribs along with fire-roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce; stir well.
  7. Bring to a boil then reduce heat to simmer for about 2 hours until tender.
  8. If desired, thicken with cornmeal before serving.

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