Short Rib and Chicken Sausage Chili
Cozy up with this hearty Short Rib and Chicken Sausage Chili Recipe, a dish that’s sure to warm your soul. Packed with tender beef short ribs and zesty chicken sausage, this chili is a delightful blend of flavors that come together beautifully as it simmers.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 20 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1.5 pounds boneless short ribs
- 1 pound Mexican chicken sausage
- 1 large onion
- 2 jalapeño peppers
- 6 cloves garlic
- 1 cup beef stock
- 3 (15-ounce) cans fire-roasted tomatoes
- 1 (15-ounce) can black beans
- 1 (15-ounce) can red kidney beans
- chili powder blend
- Mexican oregano
- cumin
Instructions
- Heat 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; set aside.
- Sauté chopped onion and jalapeños in the same pot until softened (about 5 minutes).
- Add garlic and chicken sausage; cook until sausage is browned.
- Stir in spices; cook for an additional minute.
- Pour in beef stock, scraping up browned bits from the pot.
- Return short ribs to the pot along with tomatoes, beans, Worcestershire sauce, and hot sauce; mix well.
- Bring to a boil, then reduce heat and simmer covered for about 2 hours, until short ribs are tender.
- If desired, thicken chili by stirring in cornmeal or crushed tortillas before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 65mg