Short Rib and chicken sausage Chili Recipe

If you’re looking for a comforting and hearty dish to warm your soul, this Short Rib and Chicken Sausage Chili Recipe is just the ticket! Packed with tender beef short ribs and zesty Mexican chicken sausage, this chili brings the perfect blend of flavors that will have everyone coming back for seconds. It’s become a family favorite in my house, especially on chilly evenings or busy weeknights when I crave something warm and filling. Plus, it’s great for gatherings—everyone loves a bowl of chili!

This recipe is not only delicious but also easy to make. With just a bit of prep time and some simmering, you can create a dish that feels like a warm hug in a bowl. So grab your ingredients, and let’s dive into this delightful recipe!

Why You’ll Love This Recipe

• Hearty and Satisfying: This chili is loaded with protein from the short ribs and chicken sausage, making it filling enough for any appetite.
• Flavorful: The combination of spices, fire-roasted tomatoes, and fresh ingredients creates a rich flavor profile that warms you from the inside out.
• Easy Preparation: With simple steps to follow, even novice cooks can whip up this dish without stress.
• Make-Ahead Friendly: This chili tastes even better the next day! It’s perfect for meal prep or feeding a crowd.
• Customizable: You can easily adjust the spice level and toppings to suit your taste.

Ingredients You’ll Need

For this Short Rib and Chicken Sausage Chili Recipe, you’ll need some simple and wholesome ingredients that come together beautifully. Here’s what you’ll need:

For the Chili

• 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; use serranos for hotter)
• 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 – or use crushed or torn corn tortillas)
• Your favorite toppings for serving

Variations

This chili recipe is wonderfully flexible! Here are some fun variations to consider:

• Swap the protein: Use ground turkey or beef instead of short ribs for a quicker cooking time.
• Go vegetarian: Replace meat with additional beans or lentils for a hearty plant-based option.
• Add more veggies: Toss in bell peppers, corn, or zucchini for added nutrition and flavor.
• Change up the heat: Adjust the number of jalapenos or add different types of peppers to customize the spice level.

How to Make Short Rib and Chicken Sausage Chili Recipe

Step 1: Sear the Short Ribs

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season your short rib pieces with salt and pepper, then sear them for about 1-2 minutes on each side until they develop a lovely brown crust. This step adds depth to the flavor of your chili by creating those tasty browned bits at the bottom of the pot.

Step 2: Soften Your Veggies

Once your short ribs are nicely browned, remove them from the pot and set them aside on a plate. In the same pot, add your chopped onion and jalapeno peppers. Let them cook for about 5 minutes until they’re softened. This helps build the base flavor of your chili.

Step 3: Add Garlic and Chicken Sausage

Next, stir in the chopped garlic along with crumbled Mexican chicken sausage. Cook everything together for another 5 minutes until the sausage is mostly cooked through. The aroma will be irresistible!

Step 4: Spice It Up!

Now it’s time to combine your spices! Stir in chili powder, Mexican oregano, cumin, along with salt and pepper to taste. Cooking these spices for just one minute allows their flavors to bloom fully before we add more ingredients.

Step 5: Deglaze with Beef Stock

Pour in your beef stock while scraping up any brown bits stuck to the bottom of the pan—those bits are packed with flavor! This deglazing step is crucial as it enhances your chili’s richness.

Step 6: Combine All Ingredients

Return those seared short ribs back into the pot along with fire-roasted tomatoes, drained black beans, red kidney beans, Worcestershire sauce, and hot sauce. Give everything a good stir so all those flavors mingle together.

Step 7: Simmer Away!

Bring everything to a boil before reducing heat. Cover your pot and let it simmer gently for about two hours—or longer if you want those short ribs melt-in-your-mouth tender! Don’t rush this step; slow cooking makes all the difference.

Step 8: Thicken if Needed

If your chili seems too soupy after simmering, stir in some cornmeal or crushed tortillas to thicken it up. Let it simmer again briefly so everything blends nicely.

Step 9: Serve It Up!

Finally, ladle your delicious chili into bowls and top with all your favorite toppings—whether it’s cheese, avocado slices, cilantro, or sour cream—the choice is yours!

Enjoy sharing this delightful Short Rib and Chicken Sausage Chili Recipe with family and friends; it’s sure to be a hit at any gathering!

Pro Tips for Making Short Rib and Chicken Sausage Chili Recipe

Making this chili is a breeze, but these tips will help you elevate it to the next level!

• Sear the meat well: Taking the time to sear the short ribs creates a beautiful crust that adds depth to the chili’s flavor. Don’t rush this step; it’s worth it!

• Adjust spice levels: If you love heat, consider adding more jalapeños or even some red pepper flakes. You can always control the spice level to suit your taste buds.

• Let it simmer longer: The longer you let this chili simmer, the more tender the short ribs will become and the flavors will meld beautifully. Don’t be afraid to let it go for an extra 30 minutes if you have the time!

• Customize with add-ins: Feel free to toss in other beans, veggies, or even corn for extra texture and nutrition. It’s a great way to use up whatever you have on hand.

• Make it ahead: This chili tastes even better the next day as the flavors continue to develop. Consider making a batch in advance for an easy meal prep option.

How to Serve Short Rib and Chicken Sausage Chili Recipe

Serving this hearty chili is just as fun as making it! Whether you’re hosting a gathering or enjoying a cozy night in, here are some delightful ways to present your dish.

Garnishes

• Chopped cilantro: Fresh herbs like cilantro add a burst of color and freshness that brightens up each bite.
• Sour cream or Greek yogurt: A dollop of sour cream or creamy Greek yogurt can help balance out the spiciness and add a rich texture.
• Shredded cheese: Sprinkle some shredded cheese on top for a melty finish that enhances flavor.

Side Dishes

• Cornbread: This sweet and savory bread is perfect for soaking up all that delicious chili. It adds a comforting touch to your meal.
• Rice: Serve your chili over rice for a filling option that complements its robust flavors beautifully.
• Tortilla chips: Crunchy tortilla chips offer a satisfying contrast to the smooth chili and make fantastic scoops!
• Grilled vegetables: Lightly seasoned grilled veggies provide a healthy side that pairs well with nearly any chili dish.

Now you’re all set to enjoy this scrumptious Short Rib and Chicken Sausage Chili Recipe! Happy cooking!

Make Ahead and Storage

This Short Rib and Chicken Sausage Chili Recipe is perfect for meal prep! Not only does it taste even better the next day, but it’s also a great way to have a hearty meal ready for busy days ahead.

Storing Leftovers

• Allow the chili to cool completely before storing.
• Transfer leftovers to an airtight container.
• Store in the refrigerator for up to 4 days.

Freezing

• Let the chili cool down before freezing.
• Portion out into freezer-safe containers or bags.
• Freeze for up to 3 months. Remember to label with the date!

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in a pot over medium heat, stirring occasionally, until warmed through.
• For microwave reheating, place in a microwave-safe bowl and cover loosely; heat in intervals until hot.

FAQs

Here are some common questions you might have about this recipe.

Can I make this Short Rib and chicken sausage Chili Recipe in a slow cooker?

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

What can I use instead of Mexican chicken sausage in this Short Rib and chicken sausage Chili Recipe?

You can substitute it with turkey sausage or even plant-based sausage if you prefer a different flavor profile while keeping it delicious!

How spicy is this chili?

The spice level can vary based on how many jalapeños you use. If you’re sensitive to heat, start with one jalapeño and increase according to your preference.

Final Thoughts

I truly hope you enjoy making this Short Rib and Chicken Sausage Chili Recipe as much as I do! It’s the kind of dish that warms your heart and fills your home with delightful aromas. Whether you’re feeding a crowd or just enjoying leftovers throughout the week, this chili is sure to become a favorite. Happy cooking, and don’t forget to share your experience!