Bold & Hearty Short Rib and Sausage Chili Recipe for Any Season

Why You’ll Love This Recipe

This Short Rib and Sausage Chili is a game-changer. The beef short ribs become incredibly tender as they braise, releasing all their rich flavor into the chili. The sausage adds depth and spice, while the combination of spices like cumin, smoked paprika, and ancho chiles creates a smoky, savory base. The result is a chili that’s bold, hearty, and packed with layers of flavor. It’s the perfect dish for any occasion, from a casual family dinner to a special gathering.

Ingredients

• 2 ½ lbs (1.1 kg) beef short ribs, bone-in

• ½ lb (225 g) spicy ground sausage (substitute your preferred sausage)

• 2 tbsp olive oil

• 1 large onion, diced

• 4 cloves garlic, minced

• 1 red bell pepper, diced

• 2 fresh tomatoes, chopped

• 2 dried ancho chiles, rehydrated and chopped

• 2 tbsp tomato paste

• 1 tbsp ground cumin

• 1 tbsp smoked paprika

• 1 tsp dried oregano

• 1 tsp chili powder

• 1 tsp cayenne pepper (optional)

• Salt and pepper to taste

• 1 ½ cups beef broth

• 1 ½ cups crushed tomatoes (from a can)

• 1 tbsp apple cider vinegar

• Optional garnishes: sour cream, shredded cheese, cilantro, sliced jalapeños, tortilla chips, or cornbread

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sear the Short Ribs: Season the short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned. Remove from the pot and set aside.

2. Cook the Sausage: In the same pot, cook the ground sausage until browned, about 5-6 minutes. Use a slotted spoon to remove it and set it aside with the short ribs.

3. Sauté Vegetables: Add the diced onion, bell pepper, and garlic to the pot. Sauté for 5-6 minutes until softened.

4. Add Spices and Tomatoes: Stir in the tomato paste and cook for 2 minutes. Add the chopped fresh tomatoes, rehydrated ancho chiles, ground cumin, smoked paprika, oregano, chili powder, and cayenne pepper (if using). Stir to combine.

5. Add Liquids: Pour in the beef broth, crushed tomatoes, and apple cider vinegar. Stir well to incorporate everything.

6. Braise the Meat: Return the short ribs and sausage to the pot. Bring the mixture to a simmer, cover, and cook on low for 2.5 to 3 hours, until the short ribs are tender.

7. Shred the Meat: Remove the short ribs from the pot. Shred the meat, discard the bones, and return the shredded meat to the pot. Simmer uncovered for another 10-15 minutes to thicken the chili.

8. Serve: Ladle the chili into bowls and garnish with your favorite toppings such as sour cream, shredded cheese, cilantro, sliced jalapeños, tortilla chips, or cornbread.

Servings and Timing

• Prep time: 25 minutes

• Cook time: 3 hours

• Total time: 3 hours 25 minutes

• Servings: 6–8 servings

Variations

• Add Beans: For a more classic chili, add kidney beans, black beans, or pinto beans. Stir them in after shredding the short ribs and let the chili simmer for 10-15 minutes.

• Make it Vegetarian: Skip the sausage and short ribs, and use a plant-based meat substitute like lentils, tempeh, or a combination of vegetables for a vegetarian version.

• Extra Heat: If you like your chili spicier, add extra cayenne pepper, fresh chilies, or hot sauce for more heat.

• Slow Cooker Version: Brown the short ribs and sausage in a skillet, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Storage/Reheating

This chili stores well in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over low heat until hot. You can also freeze the chili for up to 3 months. Let it cool completely before transferring it to an airtight container or freezer bag. To reheat from frozen, thaw overnight in the fridge and reheat on the stove.

FAQs

Can I use boneless short ribs instead of bone-in?

Yes, you can use boneless short ribs. The cooking time may be slightly shorter, so be sure to check for tenderness after 2 hours.

Can I make this chili ahead of time?

Yes, this chili actually tastes even better the next day as the flavors continue to develop. Make it ahead of time, store it in the fridge, and reheat when you’re ready to serve.

Can I use ground beef instead of short ribs?

You can substitute ground beef for the short ribs, but the chili won’t have the same tender texture and depth of flavor. For a similar effect, you could also use beef chuck or brisket.

What can I serve with this chili?

This chili pairs perfectly with cornbread, tortilla chips, or a simple side salad. You can also top it with sour cream, cheese, cilantro, or jalapeños for extra flavor.

How can I make this chili spicier?

To make the chili spicier, add more cayenne pepper, jalapeños, or a few dashes of your favorite hot sauce during cooking.

Can I freeze this chili?

Yes, this chili freezes well. Let it cool completely before storing it in an airtight container. It can be frozen for up to 3 months.

Conclusion

This Bold & Hearty Short Rib and Sausage Chili is the ultimate comfort food. Whether you’re serving it on a cold day or making it for a party, this chili is packed with rich flavors, tender meat, and just the right amount of heat. The smoky spices and hearty ingredients make it a dish everyone will rave about. Serve it with your favorite toppings and enjoy a filling, satisfying meal!