Short Rib and chicken sausage Chili Recipe

If you’re looking for a comforting and flavorful dish, this Short Rib and chicken sausage Chili Recipe is just the ticket! This chili is packed with tender short ribs, savory Mexican chicken sausage, and a delightful mix of spices that will warm your heart and satisfy your cravings. It’s perfect for busy weeknights or family gatherings when you want to serve something hearty and delicious without spending hours in the kitchen.

What I love most about this chili is how it brings everyone together. Whether you’re hosting a game day party or enjoying a cozy evening at home, this dish is sure to impress. The rich flavors meld beautifully as it simmers, making your home smell like a warm hug on a chilly day!

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and straightforward ingredients, you can whip up this chili without any fuss.
• Family-Friendly: Kids and adults alike will love the hearty texture and spicy kick. It’s a meal that pleases everyone!
• Make Ahead Convenience: This chili tastes even better the next day, making it an excellent option for meal prep or leftovers.
• Delicious Flavor: Each bowl is bursting with savory goodness from the short ribs and chicken sausage, creating a satisfying experience.
• Customizable Toppings: You can personalize each serving with your favorite toppings, turning every bowl into a masterpiece.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is part of the joy of cooking! For this Short Rib and chicken sausage Chili Recipe, you won’t need anything fancy—just good quality ingredients that come together beautifully.

For the Chili

• 2 tablespoons vegetable oil
• 1.5 pounds boneless short ribs (cut into bite-sized pieces (about 1-inch cubes))
• Salt and pepper to taste
• 1 large onion (chopped)
• 2 jalapeno peppers (chopped (use serranos for hotter, or more to taste))
• 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 things about chili is its flexibility! Feel free to mix things up based on what you have on hand or your flavor preferences.

• Swap the protein: If you’re looking for a lighter option, consider using turkey or chicken instead of beef short ribs.
• Add more veggies: Toss in some bell peppers or zucchini for extra nutrients and color.
• Make it vegetarian: Use lentils instead of meat along with vegetable broth for a hearty vegetarian chili.
• Adjust the heat: If you prefer milder flavors, reduce the number of jalapenos or use sweet peppers instead.

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 ribs with salt and pepper before searing them for 1-2 minutes per side until they have a beautiful brown crust. This step locks in all those delicious juices! If needed, do this in batches to avoid overcrowding.

Step 2: Sauté the Vegetables

Once you’ve seared the short ribs, remove them from the pot and set them aside on a plate. Now it’s time to add the chopped onion and jalapeno peppers. Cook these for about 5 minutes until they soften; this will build a flavorful base for your chili.

Step 3: Cook Garlic and Sausage

Next up is adding minced garlic along with the Mexican chicken sausage. Stir everything together while breaking up the sausage into smaller pieces. Cook for another 5 minutes until everything is mostly cooked through—this will infuse your kitchen with mouthwatering aromas!

Step 4: Add Spices

Time to bring out those spices! Stir in your chili powder blend, Mexican oregano, cumin, salt, and pepper to taste. Cooking them for just one minute allows their flavors to bloom wonderfully.

Step 5: Incorporate Beef Stock

Pour in your beef stock now! Use a wooden spoon to scrape up any browned bits from the bottom of the pot—these bits are packed with flavor.

Step 6: Combine Everything

Add back in your reserved short ribs along with fire roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Give everything a good stir; you want all those flavors mingling together!

Step 7: Simmer Away

Bring your chili to a boil before reducing the heat. Cover it up and let it simmer for about 2 hours—or until those short ribs are melt-in-your-mouth tender. Don’t rush this step; patience pays off!

Step 8: Thicken if Needed

If after simmering you find that your chili is too soupy for your liking, simply stir in corn meal or crushed corn tortillas to thicken it up slightly.

Step 9: Serve Up!

Finally, ladle generous portions into bowls and let everyone top their servings with their favorites—be it cheese, sour cream, avocado slices, or fresh herbs. Enjoy every warm bite of this incredible Short Rib and chicken sausage Chili Recipe!

Pro Tips for Making Short Rib and Chicken Sausage Chili Recipe

Making chili is all about balancing flavors and textures, and with these simple tips, you’ll ensure your Short Rib and Chicken Sausage Chili turns out perfect every time!

• Sear the Meat Properly: Take the time to sear the short ribs well. This step creates a delicious crust that locks in flavor and adds depth to your chili.

• Choose the Right Sausage: Opt for high-quality Mexican chicken sausage, which brings a unique flavor profile to the dish. If you like it spicy, look for varieties that have additional spices or heat.

• Let It Simmer: Don’t rush the simmering process! Allowing the chili to cook slowly for at least two hours tenderizes the meat and melds the flavors together beautifully.

• Adjust Thickness Wisely: If your chili turns out too soupy, stir in cornmeal or crushed corn tortillas gradually. This not only thickens but also adds a lovely texture without compromising flavor.

• Taste as You Go: Season your chili incrementally. Tasting along the way allows you to adjust spices and heat levels according to your preference—every palate is different!

How to Serve Short Rib and Chicken Sausage Chili Recipe

Serving this chili is just as exciting as making it! With its hearty ingredients, it’s perfect for cozy dinners or gatherings with friends. Consider these ideas for a delightful presentation.

Garnishes

• Chopped fresh cilantro: This adds a burst of freshness that brightens up each bowl.
• Sour cream or Greek yogurt: A dollop of creaminess balances the spices nicely and brings a cooling effect.
• Shredded cheese: A sprinkle of cheese on top can enhance richness—try Monterey Jack or cheddar for extra flavor.

Side Dishes

• Cornbread: Soft, sweet cornbread pairs perfectly with chili, soaking up all those delicious flavors while adding a comforting touch.

• Tortilla Chips: Crunchy tortilla chips are great for scooping up chili or enjoying on their own with salsa. They add texture and fun to your meal.

• Avocado Salad: A simple salad with diced avocados, lime juice, and chopped tomatoes offers a light contrast to the heavy chili, refreshing your palate.

• Rice or Quinoa: Serving your chili over rice or quinoa makes for a heartier meal. Both grains soak up the sauce beautifully while adding fiber and nutrition.

Enjoy making this Short Rib and Chicken Sausage Chili Recipe! Each bite will remind you of warm gatherings, cozy nights, and delightful conversations around the dinner table. Happy cooking!

Make Ahead and Storage

This Short Rib and chicken sausage Chili recipe is perfect for meal prep, allowing you to save time and enjoy delicious meals throughout the week. Making a big batch means you can savor its rich flavors even on the busiest days.

Storing Leftovers

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

Freezing

• Let the chili cool completely before freezing.
• Portion it into freezer-safe containers or bags, leaving some space for expansion.
• Freeze for up to 3 months.
• For best results, label containers with the date and contents.

Reheating

• Thaw frozen chili overnight in the refrigerator before reheating.
• For stovetop: Heat in a saucepan over medium heat until warmed through, stirring occasionally.
• For microwave: Place in a microwave-safe bowl, cover loosely, and heat in intervals until hot, stirring in between.

FAQs

Here are some common questions about this delicious chili recipe!

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

Absolutely! While chicken sausage adds great flavor and keeps it lighter, feel free to experiment with other varieties like turkey or plant-based sausages for a different twist.

How spicy is this Short Rib and chicken sausage Chili Recipe?

The spice level can be adjusted based on your preference. You can control the heat by using mild jalapeños or adding extra hot sauce. Taste as you go to find that perfect balance!

Can I make this chili vegetarian?

Yes! Swap out the short ribs and chicken sausage for hearty vegetables like mushrooms or lentils. Use vegetable stock instead of beef stock for a tasty vegetarian version.

Final Thoughts

I hope you’re as excited about making this hearty Short Rib and chicken sausage Chili as I am! Its robust flavors will warm your heart and soul, making it perfect for gatherings or cozy nights at home. Enjoy every delicious spoonful, and don’t hesitate to share your experience or variations! Happy cooking!