Description

This hearty Short Rib and Sausage Chili combines tender short ribs, spicy sausage, and smoky spices for a bold, comforting dish perfect for any season.

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

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Instructions

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.
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.
Add the diced onion, bell pepper, and garlic to the pot. Sauté for 5-6 minutes until softened.
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.
Pour in the beef broth, crushed tomatoes, and apple cider vinegar. Stir well to incorporate everything.
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.
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.
Ladle the chili into bowls and garnish with sour cream, shredded cheese, cilantro, sliced jalapeños, tortilla chips, or cornbread.

Notes

For a spicier kick, add extra cayenne pepper, fresh chilies, or hot sauce.

Substitute ground beef for short ribs, or use beef chuck or brisket for a similar texture.

To make this chili more traditional, you can add beans like kidney, black, or pinto beans after shredding the short ribs.

This recipe can be made in a slow cooker by browning the short ribs and sausage, then cooking on low for 6-8 hours or high for 3-4 hours.

Prep Time: 25 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising, Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 950mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 28g
Cholesterol: 75mg