There’s something undeniably magical about the first bite of a warm, hearty chili on a cold winter evening. For my family, chili night isn’t just dinner; it’s an event. The aroma of simmering spices fills the house, promising a meal that’s both comforting and satisfying. Over the years, we’ve tried countless chili recipes, but this particular beef and sausage chili has become our undisputed champion. It’s robust, flavorful, and surprisingly easy to make, even on busy weeknights. What I love most about this recipe is its depth of flavor. The combination of ground beef and Italian sausage provides a meaty richness that’s hard to beat, while the blend of spices creates a warmth that truly chases away the winter chill. It’s the kind of meal that brings everyone to the table, eager to ladle up a steaming bowl and top it with their favorite fixings. Whether you’re a chili novice or a seasoned pro, this recipe is guaranteed to become a winter dinner staple in your home too. Get ready to experience the best winter comfort food – you won’t be disappointed!

Ingredients

This recipe uses simple, readily available ingredients to create a chili that’s bursting with flavor. Here’s everything you’ll need to make this delicious beef and sausage chili:

1 1/2 pounds ground beef (80/20 blend recommended for flavor and moisture)
2 links Italian sausage (sweet or hot, depending on your preference), casings removed
2 medium onions, chopped
1 green bell pepper, chopped
2 cloves garlic, diced (or minced)
1 (10.5 ounce) can diced tomatoes with green chilies (like Rotel)
1 (29 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper (adjust to taste for heat level)
Salt and pepper, to taste
Optional toppings for serving: sour cream, shredded cheddar cheese, jalapeños, chopped cilantro, green onions, cornbread, tortilla chips

Instructions

Making this beef and sausage chili is a straightforward process, perfect for a weeknight dinner. Follow these simple steps to create a pot of chili that’s sure to impress:

Brown the Meats: In a large, heavy-bottomed pot or Dutch oven, place the ground beef and Italian sausage. Break up the meats with a spoon and cook over medium-high heat until they are no longer pink. This usually takes about 8-10 minutes. Stir occasionally to ensure even cooking.
Drain Excess Grease: Once the meats are browned, carefully drain off any excess grease from the pot. This step is important for preventing the chili from becoming too greasy and also helps to intensify the flavors of the meat and spices. You can tilt the pot and use a spoon to scoop out the grease, or carefully pour the contents into a colander placed over a bowl, then return the meat mixture to the pot.
Sauté Vegetables: Return the pot to the stovetop and add the chopped onions, green pepper, and diced garlic to the browned meat. Stir to combine the vegetables with the meat.
Season and Sauté: Season the mixture with cumin, cayenne pepper, salt, and pepper. Stir well to distribute the spices throughout the meat and vegetables. Continue to cook, stirring occasionally, until the onions and green pepper have softened and become translucent. This typically takes about 5-7 minutes. Cooking the spices with the vegetables at this stage helps to “bloom” them, releasing their full flavor potential.
Add Canned Tomatoes: Pour in the can of diced tomatoes with green chilies and the can of crushed tomatoes into the pot. Stir to combine them with the meat and vegetable mixture. The tomatoes will add moisture and a rich, tangy base to the chili.
Add Kidney Beans: Add the drained and rinsed kidney beans to the pot. Stir to incorporate them into the chili. Kidney beans add texture, protein, and a classic chili flavor. Rinsing the beans removes excess starch and sodium.
Simmer for Flavor: Bring the chili to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer for at least 1 hour. For even deeper flavor, you can simmer it for up to 2 hours, or even longer on low if time allows. The longer the chili simmers, the more the flavors will meld and deepen. Stir occasionally during simmering to prevent sticking and ensure even cooking.
Taste and Adjust Seasoning: After simmering for at least an hour, taste the chili and adjust the seasoning as needed. You may want to add more salt, pepper, cumin, or cayenne pepper to reach your desired flavor profile. Remember that flavors will continue to develop as the chili sits.
Serve and Garnish: Ladle the hot chili into bowls. Offer a variety of toppings for everyone to customize their chili, such as sour cream, shredded cheddar cheese, jalapeños, chopped cilantro, and green onions. Serve with cornbread, tortilla chips, or your favorite chili accompaniments. Enjoy your delicious and comforting homemade beef and sausage chili!

Nutrition Facts

This nutrition information is an estimate and can vary based on specific ingredient brands and portion sizes.

Servings: 4
Calories per serving (estimated): 600-700 calories (without toppings)

Approximate Nutritional Breakdown per Serving (estimated):

Protein: 40-50 grams
Fat: 30-40 grams
Carbohydrates: 30-40 grams
Fiber: 10-15 grams

Note: Adding toppings like sour cream and cheese will increase the calorie and fat content. Using leaner ground beef and sausage can help reduce the fat content.

Preparation Time

This chili recipe is relatively quick to prepare, especially for a dish with such deep flavor.

Prep Time: 20 minutes (chopping vegetables, browning meat)
Cook Time: 1 hour 15 minutes (browning, sautéing, and simmering)
Total Time: 1 hour 35 minutes

Tips for Speeding Up Prep:

Pre-chop vegetables: Chop the onions and green pepper ahead of time, even the day before, and store them in airtight containers in the refrigerator.
Use pre-diced garlic: Pre-diced garlic from a jar can save a few minutes of prep time.
Multitask: While the meat is browning, you can chop the vegetables.

How to Serve

Chili is incredibly versatile and can be served in a variety of ways. Here are some delicious serving suggestions:

Classic Bowl: The most traditional way to serve chili is in a bowl, piping hot and topped with your favorite garnishes.
Chili Cheese Fries: Ladle chili over a bed of crispy french fries and top with melted cheese for a decadent and satisfying treat.
Chili Dogs: Spoon chili over hot dogs in buns for a classic and crowd-pleasing meal.
Chili Mac and Cheese: Stir chili into creamy mac and cheese for a hearty and flavorful twist on a comfort food favorite.
Baked Potato Topping: Top baked potatoes with chili for a complete and satisfying meal.
Cornbread on the Side: Serve warm cornbread alongside the chili for dipping and soaking up all the delicious flavors. Sweet or savory cornbread both pair well.
Tortilla Chips for Scooping: Serve with tortilla chips for dipping and scooping up the chili, perfect for a more casual meal or appetizer.
Over Rice or Quinoa: For a lighter option or to stretch the chili further, serve it over cooked white rice, brown rice, or quinoa.

Topping Ideas to Elevate Your Chili:

Dairy: Sour cream, shredded cheddar cheese, Monterey Jack cheese, crumbled cotija cheese, Greek yogurt.
Fresh Herbs: Chopped cilantro, chopped green onions, chopped parsley.
Spicy: Sliced jalapeños (fresh or pickled), hot sauce, chili flakes.
Crunchy: Crushed tortilla chips, oyster crackers, chopped onions.
Acidic: A squeeze of lime juice, a dollop of pico de gallo, pickled red onions.

Additional Tips for the Best Beef and Sausage Chili

Here are five helpful tips to make your beef and sausage chili even more delicious:

Don’t Skimp on the Simmer Time: While the recipe calls for at least 1 hour of simmering, longer simmering time truly enhances the flavor. If you have the time, let it simmer for 2-3 hours on low heat. The flavors will deepen and meld together beautifully, creating a richer and more complex chili. Low and slow is the key to incredible chili.
Spice it Up (or Down) to Your Liking: The recipe uses 1/2 teaspoon of cayenne pepper for a moderate level of heat. If you prefer a milder chili, reduce or omit the cayenne pepper. For a spicier chili, increase the cayenne pepper, add a pinch of chili flakes, or incorporate a chopped jalapeño or serrano pepper along with the green bell pepper. Taste and adjust as you go to achieve your perfect level of spice.
Experiment with Different Beans: Kidney beans are classic in chili, but don’t be afraid to experiment with other types of beans. Black beans, pinto beans, or even cannellini beans can add different textures and flavors to your chili. You could even use a combination of beans for added complexity.
Make it Ahead for Even Better Flavor: Chili is a fantastic make-ahead dish. In fact, the flavor often improves overnight and the next day as the ingredients have more time to meld. Make a big batch of chili on the weekend and enjoy it throughout the week. It’s perfect for meal prepping and busy weeknights. Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
Add a Secret Ingredient for Extra Depth: Consider adding a secret ingredient to boost the flavor of your chili. Some popular options include:
- Dark Chocolate: A small square of unsweetened or dark chocolate added during the last 30 minutes of simmering can add a subtle richness and depth of flavor without making it taste like chocolate.
- Coffee: A tablespoon of brewed coffee or instant coffee granules can enhance the savory flavors and add a subtle bitterness that balances the richness.
- Worcestershire Sauce: A tablespoon of Worcestershire sauce adds umami and complexity to the chili.
- Liquid Smoke: Just a few drops of liquid smoke can impart a smoky flavor, especially if you’re missing a smoky element in your spice blend.
- Masa Harina: For a thicker chili, stir in a tablespoon of masa harina (corn flour used for tortillas) during the last 30 minutes of simmering. It will thicken the chili and add a subtle corn flavor.

FAQ: Beef and Sausage Chili

Here are some frequently asked questions about making beef and sausage chili:

Ingredients

Q1: Can I use different types of meat?

A: Absolutely! While this recipe calls for ground beef and Italian sausage, you can definitely customize it to your preferences. Ground turkey, ground chicken, or even diced beef chuck can be used in place of ground beef. For a spicier chili, chorizo sausage would be a great substitute for Italian sausage. You can also use a combination of different meats to create your own unique flavor profile.

Q2: Can I make this chili vegetarian or vegan?

A: Yes, you can easily adapt this recipe to be vegetarian or vegan. To make it vegetarian, simply omit the ground beef and Italian sausage. To replace the meaty texture, you can add more beans, such as black beans or lentils, or use a plant-based ground meat substitute. For a vegan chili, ensure all your toppings are also vegan-friendly.

Q3: I don’t have diced tomatoes with green chilies. What can I use instead?

A: If you don’t have diced tomatoes with green chilies (like Rotel), you can use regular diced tomatoes and add a can of diced green chilies separately. Alternatively, you can use a dash of hot sauce or a pinch of chili flakes to add a touch of heat and flavor to regular diced tomatoes.

Q4: Can I use fresh tomatoes instead of canned tomatoes?

A: While canned tomatoes are convenient and provide a consistent flavor, you can use fresh tomatoes if you prefer. You’ll need about 4-5 cups of chopped fresh tomatoes. Roasting the fresh tomatoes before adding them to the chili can enhance their flavor. Keep in mind that fresh tomatoes will have more water content, so you may need to simmer the chili for a bit longer to reduce the liquid and achieve the desired consistency.

Q5: Can I freeze leftover chili?

A: Yes, chili freezes exceptionally well! Allow the chili to cool completely before transferring it to freezer-safe containers or freezer bags. For best quality, use frozen chili within 2-3 months, but it will generally be safe to eat for longer. When ready to eat, thaw the chili in the refrigerator overnight or in the microwave. Reheat thoroughly on the stovetop or in the microwave until heated through. Frozen chili is a great way to have a quick and easy meal ready whenever you need it.

This beef and sausage chili recipe is more than just a meal; it’s an experience. It’s the warmth on a cold night, the comfort in a bowl, and the joy of sharing a delicious meal with loved ones. So gather your ingredients, put on your apron, and get ready to create a pot of chili that will become a cherished winter tradition in your home for years to come!

Beef and Sausage Chili Recipe

Ingredients

Instructions

Nutrition Facts

Preparation Time

How to Serve

Additional Tips for the Best Beef and Sausage Chili

FAQ: Beef and Sausage Chili

Ingredients