Ingredients
Scale
- 2 tablespoons vegetable oil
- 1.5 pounds boneless short ribs (cut into 1-inch cubes)
- Salt and pepper to taste
- 1 large onion (chopped)
- 2 jalapeno peppers (chopped)
- 6 cloves garlic (chopped)
- 1 pound Mexican chicken sausage
- 1 cup beef stock
- 3 cans fire-roasted tomatoes (15 ounces each)
- 1 can black beans (15 ounces, drained)
- 1 can red kidney beans (15 ounces, drained)
- 2 tablespoons chili powder blend
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Hot sauce (to taste)
- 2 tablespoons cornmeal (optional, for thickening)
Instructions
- Heat vegetable oil in a large pot over medium-high heat. Season short ribs with salt and pepper, then sear for about 1–2 minutes on each side until browned. Remove and set aside.
- In the same pot, add chopped onion and jalapeno peppers, cooking for about 5 minutes until softened.
- Add garlic and Mexican chicken sausage; cook for another 5 minutes while breaking up the sausage.
- Stir in chili powder, Mexican oregano, cumin, salt, and pepper, cooking for about one minute to bloom the spices.
- Pour in beef stock to deglaze the pot, scraping any browned bits off the bottom.
- Return short ribs to the pot along with fire-roasted tomatoes, black beans, kidney beans, and hot sauce. Stir well.
- Bring to a boil, reduce heat to low, cover, and let simmer for about two hours until short ribs are tender.
- If desired thickness isn’t achieved, stir in cornmeal and simmer until thickened.
- Serve hot with your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 730mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 85mg