Easy Sausage Chili Recipe

If you ask me, a hearty bowl of sausage chili is the definition of comfort food.

This classic recipe brings together spicy Italian sausage and tender beans in a rich, tomato-based sauce that fills your kitchen with the most welcoming aroma. The combination of warm spices and slow-simmered ingredients creates pure magic in every spoonful.

It’s the kind of dish that gets better the longer it simmers, letting all those flavors meld together while you go about your day. A sprinkle of shredded cheese and a dollop of sour cream on top make it even more satisfying.

It’s a no-fuss meal that’s perfect for busy weeknights or lazy Sunday afternoons when you want something that’ll warm you up from the inside out.

What Kind of Italian Sausage Should I Use?

While the recipe calls for sweet Italian sausage, you actually have several tasty options to choose from here. Sweet (also called mild) Italian sausage has a subtle fennel and garlic flavor that works great in chili, but you could also use hot Italian sausage if you want to add some extra kick to your dish. If you’re buying in-store, look for sausage that’s fresh and has a pinkish-gray color – and make sure to get the bulk or ground variety rather than links, as it’ll be easier to break up while cooking. For the best results, choose sausage with a fat content around 20% – this will add lots of good flavor to your chili without making it too greasy.

Options for Substitutions

This chili recipe is pretty forgiving and allows for several easy swaps:

• Meats: You can mix up the proteins here – ground turkey or chicken can replace the beef, while turkey sausage works instead of Italian sausage. Turkey bacon can sub for regular bacon, or you can skip the bacon altogether and use 2 tablespoons of oil instead.
• Beans: Feel free to use any combination of beans you have on hand – pinto, black beans, or navy beans all work great. Just keep the total amount of beans the same.
• Ketchup: No ketchup? Use tomato sauce plus 1 extra tablespoon of brown sugar and 1 teaspoon of vinegar to get a similar taste.
• Brown sugar: Regular white sugar works too, or try maple syrup for a different flavor. You can also reduce the amount if you prefer less sweetness.
• Dijon mustard: Yellow mustard or stone-ground mustard can work in place of Dijon. If you’re out of mustard completely, add a splash of apple cider vinegar for tanginess.
• Smoked paprika: Regular paprika works fine – you’ll just miss some of that smoky flavor. You could add a few drops of liquid smoke to make up for it.

Watch Out for These Mistakes While Cooking

The biggest mistake when making sausage chili is rushing the browning process – take your time to properly brown the meats in batches, as overcrowding the pot will lead to steaming instead of caramelization, robbing your chili of deep flavor.

Another common error is adding all the liquid ingredients too quickly; instead, use the water to deglaze the pot after browning the meats, scraping up those flavorful brown bits from the bottom that will give your chili an extra punch of taste.

Temperature control is crucial – while it’s tempting to crank up the heat to speed things along, your chili needs to simmer slowly to allow the flavors to develop and the meats to become tender, so keep it at a gentle bubble for at least 2-3 hours.

Don’t forget to taste and adjust the seasonings toward the end of cooking, as the flavors will concentrate over time, and remember to let your chili rest for 15-20 minutes after cooking – this helps the flavors settle and thicken to the perfect consistency.

What to Serve With Chili?

This hearty sausage chili is practically begging for some good old-fashioned cornbread on the side – either warm from the oven or grilled with a pat of butter. For toppings, set out bowls of shredded cheddar cheese, diced onions, sour cream, and sliced jalapeños so everyone can dress up their bowl just how they like it. A simple side salad with ranch dressing helps balance out the richness of the chili, or you could go with some tortilla chips for scooping up every last bite. If you’re feeding a crowd, consider making some cilantro lime rice to stretch the meal even further.

Storage Instructions

Keep Fresh: This hearty sausage chili tastes even better the next day! Pop it in an airtight container and keep it in the fridge for up to 5 days. The flavors will continue to develop, making each bowl more delicious than the last.

Freeze: Chili is perfect for freezing! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. I like to freeze it in individual portions for easy weeknight dinners.

Reheat: To warm up your chili, simply put it in a pot over medium-low heat and stir occasionally until hot throughout. You can also microwave it in 1-minute intervals, stirring between each. If it seems a bit thick after storage, just add a splash of water or broth while reheating to reach your desired consistency.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2900
• Protein: 150-170 g
• Fat: 150-170 g
• Carbohydrates: 180-200 g

Ingredients

• 8 slices bacon, chopped
• 1 pound ground beef
• 1 pound sweet italian sausage
• 1 white onion, chopped
• 3 garlic cloves, chopped finely
• 32 ounces kidney beans, rinsed and drained
• 32 ounces white beans, rinsed and drained
• 28 ounces crushed tomatoes
• 1 cup tomato ketchup
• 1/2 cup packed brown sugar
• 1 tablespoon worcestershire sauce
• 1 tablespoon dijon mustard
• 1 cup water
• 3 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 2 teaspoons salt
• 1 teaspoon black pepper

Step 1: Cook the Bacon

In a large Dutch oven, cook the bacon over medium heat until crispy.

Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain excess grease.

Set the cooked bacon aside for later use and safely dispose of the bacon grease.

Step 2: Cook the Onion and Meat

In the same Dutch oven, add the chopped white onion and cook for about 2 minutes or until it starts to soften.

Add the ground beef and Italian sausage.

Saute the meats until they are fully cooked through, breaking up any chunks as they cook.

This ensures even cooking and a nice mixture of flavors.

Step 3: Incorporate Garlic and Beans

Stir in the minced garlic and cook for an additional minute, allowing the flavors to release.

Afterward, add in the beans, diced tomatoes, ketchup, brown sugar, Worcestershire sauce, and Dijon mustard.

Mix these ingredients until they are well combined, and then stir in the water to help incorporate everything.

Step 4: Season the Chili

Next, add in the chili powder, paprika, cumin, salt, and pepper.

Stir well to blend the spices evenly throughout the chili mixture.

Once the seasoning is mixed in, add the crumbled bacon back into the Dutch oven and stir to distribute evenly.

Step 5: Simmer the Chili

Bring the chili to a gentle simmer.

Allow it to simmer for about 30 minutes, stirring every ten minutes to prevent any sticking or burning at the bottom of the pot.

If the chili becomes too thick, add more water as needed to reach your desired consistency.

Step 6: Serve and Enjoy

Once the chili is done simmering, it’s ready to serve.

Ladle the hot chili into bowls and top with your choice of grated cheese and a dollop of sour cream or Greek yogurt to add a creamy touch.

Enjoy your hearty and flavorful chili!