Short Rib and chicken sausage Chili Recipe
If you’re looking for a crowd-pleasing dish that brings warmth and comfort, this Short Rib and chicken sausage Chili Recipe is just what you need. It’s one of those recipes that feels like a warm hug on a chilly day, perfect for busy weeknights or family gatherings. The blend of tender short ribs and flavorful chicken sausage makes it truly special. Plus, the spices create an aroma that fills your home and invites everyone to the table.
What I love most about this chili is how it balances rich flavors with a bit of heat, making it suitable for any occasion. Whether you’re cozying up on the couch with a bowl or serving it at a potluck, it’s guaranteed to impress!
Why You’ll Love This Recipe
- Easy to Prepare: With straightforward steps, you can whip this chili up without any fuss!
- Family-Friendly: Packed with flavor and hearty ingredients, it’s sure to please even the pickiest eaters.
- Make-Ahead Convenience: This chili tastes even better the next day, so feel free to make it in advance!
- Customizable: You can easily adapt the spice level or add your favorite toppings for a personalized touch.
- Nourishing Ingredients: Made with wholesome components like beans and tomatoes, it’s both satisfying and nutritious.
Ingredients You’ll Need
Gathering fresh ingredients is half the fun! This recipe uses simple, wholesome items that you might already have in your pantry. 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; use serranos for hotter)
- 6 cloves garlic (chopped; or more to taste)
- 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 – or use crushed or torn corn tortillas)
- Your favorite toppings for serving
Variations
One of the best parts about chili is its flexibility! Here are some fun ways to mix things up:
- Swap the protein: Replace the short ribs with beef chuck or turkey for a different flavor profile.
- Add more veggies: Toss in bell peppers, zucchini, or corn for extra nutrition and color.
- Change up the beans: Use pinto beans or garbanzo beans if you’re feeling adventurous!
- Adjust the heat: Play around with different types of peppers or add diced chipotles in adobo for extra spice.
How to Make Short Rib and chicken sausage Chili Recipe
Step 1: Sear the Short Ribs
Start by heating the vegetable oil in a large pot over medium-high heat. Season your short ribs with salt and pepper—this step is essential as it enhances their flavor. Sear them for about 1-2 minutes on each side until they develop that lovely brown crust. This caramelization adds depth to your chili. Once done, remove them from the pot and set aside.
Step 2: Sauté Vegetables
In the same pot, add chopped onions and jalapenos. Cook them for about 5 minutes until they soften; this will release their natural sweetness and create a flavorful base for your chili.
Step 3: Cook Garlic and Chicken Sausage
Next, stir in chopped garlic and crumbled Mexican chicken sausage. Cook everything together for another 5 minutes until the sausage is mostly cooked through. Breaking it up helps it distribute evenly throughout the chili.
Step 4: Add Spices
Now it’s time to introduce your spices! Stir in chili powder, Mexican oregano, cumin, salt, and pepper. Cooking these spices for about a minute allows their flavors to bloom beautifully—trust me; you’ll smell how amazing this is!
Step 5: Deglaze with Beef Stock
Pour in your beef stock while scraping up any browned bits from the bottom of the pot. These bits are packed with flavor and will enrich your chili even further.
Step 6: Combine All Ingredients
Return those gorgeous short ribs to the pot along with fire-roasted tomatoes, drained black beans, kidney beans, Worcestershire sauce, and hot sauce. Give everything a good stir—this is where all those delicious flavors come together!
Step 7: Simmer Away
Bring your chili to a boil before reducing the heat. Cover it up and let it simmer for about two hours until those short ribs are melt-in-your-mouth tender. If needed, feel free to let it cook longer; patience pays off here!
Step 8: Thicken If Needed
If you find your chili is too soupy after cooking, stir in corn meal or crushed tortillas as needed—this will help thicken it up nicely.
Step 9: Serve & Enjoy!
Scoop generous amounts into bowls and top with your favorite garnishes—think sour cream, cheese, avocado slices, or fresh cilantro! Enjoy every comforting bite of this fantastic Short Rib and chicken sausage Chili Recipe!
Pro Tips for Making Short Rib and Chicken Sausage Chili Recipe
Making chili can be a rewarding experience, especially when you know a few handy tips to elevate your dish.
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Choose Quality Meat: Selecting high-quality short ribs will enhance the flavor and tenderness of your chili. The better the meat, the more delicious your final dish will be!
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Don’t Rush the Searing: Taking the time to properly sear the short ribs creates a deep, rich flavor that forms the foundation of your chili. This step is essential for developing complex flavors.
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Adjust Spice Levels: Feel free to customize the spice level to fit your taste! You can add more jalapeños or hot sauce for extra heat. Remember, you can always add more spice later, but it’s hard to take it out once it’s in!
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Let It Simmer: Allowing your chili to simmer longer develops deeper flavors and tenderizes the meat even further. The patience will pay off with each delicious bite.
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Make It Ahead of Time: Chili often tastes even better the next day as the flavors meld together. Prepare it a day in advance and let it sit in the fridge overnight for an easy meal that’s bursting with flavor.
How to Serve Short Rib and Chicken Sausage Chili Recipe
Serving this hearty chili is just as important as making it! Here are some delightful ideas to present your dish beautifully.
Garnishes
- Chopped Fresh Cilantro: A sprinkle of fresh cilantro adds a burst of freshness that complements the rich flavors of the chili.
- Sour Cream or Greek Yogurt: A dollop of sour cream provides a creamy contrast to the spiciness, making each spoonful more enjoyable.
- Shredded Cheese: Adding shredded cheese on top melts beautifully into your hot chili, creating an extra layer of richness.
Side Dishes
- Cornbread: This fluffy bread is perfect for soaking up all that delicious chili. Its slightly sweet flavor pairs wonderfully with spicy dishes.
- Mexican Rice: A simple side of seasoned rice adds substance to your meal while balancing out the heat from the chili.
- Guacamole and Tortilla Chips: Creamy guacamole served with crunchy tortilla chips makes for a delightful appetizer or side that complements the chili’s flavors.
- Simple Green Salad: A light salad with mixed greens, tomatoes, and a zesty vinaigrette offers a refreshing contrast to the hearty chili.
Now you’re all set to create a warming bowl of Short Rib and Chicken Sausage Chili that’s not only flavorful but also beautifully presented. Enjoy every savory bite!
Make Ahead and Storage
This Short Rib and Chicken Sausage Chili Recipe is perfect for meal prep! You can easily whip up a big batch and enjoy it throughout the week or share with friends. Here’s how to store it properly so you can savor every last bite.
Storing Leftovers
- Let the chili cool completely before transferring to an airtight container.
- Store in the refrigerator for up to 4 days.
- Label and date your containers for easy tracking.
Freezing
- Portion out the chili into freezer-safe containers or bags, leaving some space for expansion.
- Freeze for up to 3 months for optimal flavor.
- Thaw overnight in the refrigerator before reheating.
Reheating
- Reheat on the stovetop over medium heat, stirring occasionally until warmed through.
- Alternatively, use a microwave-safe bowl and heat in 1-minute intervals, stirring in between.
- If frozen, allow it to thaw completely before reheating for the best texture.
FAQs
Have some questions? Here are a few common ones about this delicious chili recipe!
Can I use different types of beans in my Short Rib and chicken sausage Chili Recipe?
Absolutely! Feel free to substitute with any beans you prefer, such as pinto beans or white beans. Just ensure they’re drained if canned.
How spicy is this Short Rib and chicken sausage Chili Recipe?
The chili’s spice level can be adjusted based on your preference. Start with fewer jalapeños or opt for milder varieties of sausage if you prefer a less spicy dish.
Can I make this Short Rib and chicken sausage Chili Recipe in a slow cooker?
Yes! After browning the meat and veggies, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours until tender.
What toppings do you recommend for this chili?
Some delicious toppings include avocado slices, shredded cheese (dairy-free if preferred), chopped green onions, fresh cilantro, or a dollop of sour cream (or dairy-free alternative).
Final Thoughts
This Short Rib and Chicken Sausage Chili Recipe is not just a meal; it’s an experience filled with warmth and comfort. Perfect for cozy evenings or gatherings with loved ones, I hope you have as much fun making it as I did sharing it. Enjoy every spoonful, and don’t hesitate to put your personal touch on it! Happy cooking!
Short Rib and Chicken Sausage Chili
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 20 minutes
- Yield: Approximately six servings 1x
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Description
If you’re searching for a dish that embodies comfort and warmth, this Short Rib and Chicken Sausage Chili Recipe is the answer. With tender short ribs and flavorful chicken sausage simmered together in a rich, spicy broth, this chili becomes a family favorite in no time. Perfect for chilly evenings or gatherings, its inviting aroma will draw everyone to the table. Plus, it’s packed with wholesome ingredients like beans and tomatoes, ensuring it’s both delicious and nutritious. Whether you enjoy it straight from the pot or customize it with your favorite toppings, this chili promises to deliver satisfying bites every time.
Ingredients
- 2 tablespoons vegetable oil
- 1.5 pounds boneless short ribs
- Salt and pepper to taste
- 1 large onion, chopped
- 2 jalapeño peppers, chopped
- 6 cloves garlic, chopped
- 1 pound Mexican chicken sausage
- 1 cup beef stock
- 3 cans (15 ounces each) fire-roasted tomatoes
- 1 can (15 ounces) black beans, drained
- 1 can (15 ounces) red kidney beans, drained
- 2 tablespoons chili powder blend
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Hot sauce to taste
- 2 tablespoons corn meal (optional, for thickening)
Instructions
- Heat vegetable oil in a large pot over medium-high heat. Season short ribs with salt and pepper; sear for 1-2 minutes on each side until browned. Remove and set aside.
- In the same pot, sauté chopped onion and jalapeños for about 5 minutes until softened.
- Add garlic and crumbled chicken sausage; cook for another 5 minutes until sausage is mostly cooked through.
- Stir in chili powder, Mexican oregano, cumin, salt, and pepper; cook for an additional minute to enhance flavors.
- Pour in beef stock while scraping up browned bits from the bottom of the pot.
- Return short ribs to pot along with fire-roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce; stir well.
- Bring to a boil then reduce heat to simmer for about two hours until short ribs are tender.
- If desired, thicken with cornmeal or crushed tortillas before serving.
- Serve hot with your choice of toppings.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg
