Hearty Ground Beef and Sausage Chili

Growing up, chili was always a one-note dish in our house – just ground beef and beans. My mom kept it simple, and while it was good, it never really wowed anyone at the dinner table. Then one cold evening at my neighbor’s house, I tasted something that changed my mind about chili forever.

The secret, as I learned that night, was mixing ground beef with sausage. It’s such a simple change, but it adds this whole new layer of flavor that regular chili just doesn’t have. Now when I make chili, I always use both meats, and my kids actually get excited when they smell it cooking – something I never thought would happen with a pot of beans and meat.

What Kind of Ground Beef Should I Use?

For this chili recipe, lean ground beef (around 85-90% lean) is your best bet. While you might be tempted to go for a higher fat content, the recipe already gets plenty of richness from the Italian sausage and bacon. Super lean ground beef (93-95%) can work too, but it might make your chili a bit drier. If you’re buying from the butcher counter, ask them to grind it fresh – this usually gives you the best flavor and texture. Just make sure to break up any large chunks of meat while you’re browning it to get that perfect chili consistency.

Options for Substitutions

This chili recipe is really adaptable and you can make several swaps based on what you have in your kitchen:

• Ground meat options: While the combo of ground beef and Italian sausage gives great flavor, you can use all beef, or swap in ground turkey or chicken for a lighter version. If using leaner meats, add an extra tablespoon of oil to keep things moist.
• Beans: The beauty of chili is that any bean works! Feel free to use whatever canned beans you have on hand – great northern, navy, or cannellini beans all work well. Just keep the total amount of beans about the same.
• Bacon: You can skip the bacon if you prefer, or use turkey bacon. If you skip it, add 1-2 tablespoons of olive oil to make up for the lost fat.
• Bell pepper: Any color bell pepper works fine here – green, yellow, or orange. You can even use poblano peppers for a slightly different flavor.
• Beef broth: Chicken or vegetable broth can easily replace beef broth. If you’re out of broth completely, water plus an extra beef bouillon cube works too.
• Tomato paste: If you’re out of tomato paste, you can cook down an extra can of tomato sauce until it thickens, or just leave it out – your chili will be a bit thinner but still tasty.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chili is rushing the cooking process – this recipe needs at least 2-3 hours of slow simmering to develop deep, rich flavors and allow the meat to become tender. Another common error is adding all the beans too early, which can make them mushy; instead, add them during the last 30-45 minutes of cooking to maintain their texture and shape. To prevent your chili from becoming greasy, make sure to drain excess fat after browning the meats, but don’t remove it all – a little fat helps carry the flavors and creates a better mouthfeel. For the best results, avoid stirring too frequently during simmering, as this can break down the meat and beans too much; instead, give it a gentle stir every 20-30 minutes to prevent sticking to the bottom of the pot.

What to Serve With Chili?

This hearty chili is practically begging for some good old-fashioned cornbread on the side – whether you like yours sweet, savory, or loaded with jalapeños! For toppings, set out bowls of shredded cheddar cheese, sour cream, diced onions, and sliced avocado so everyone can customize their bowl. If you want to keep things simple, a bag of corn chips or tortilla chips works great for scooping up all that meaty goodness. And don’t forget about rice – a scoop of fluffy white or brown rice at the bottom of your bowl helps soak up all those tasty chili juices.

Storage Instructions

Keep Fresh: This hearty chili tastes even better the next day! Place it in an airtight container and keep it in the fridge for up to 4 days. The flavors will continue to develop and meld together, making each bowl more flavorful 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 – it makes for such an easy lunch or dinner on busy days.

Reheat: To warm up your chili, simply pop it in a pot over medium-low heat and stir occasionally until hot throughout. If you’re in a hurry, microwave it in 1-minute intervals, stirring between each. If it seems a bit thick after storing, just add a splash of beef broth while reheating to reach your desired consistency.

Preparation Time	10-15 minutes
Cooking Time	125-150 minutes
Total Time	135-165 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 3200-3500
• Protein: 210-230 g
• Fat: 150-180 g
• Carbohydrates: 170-200 g

Ingredients

• 2 pounds ground beef (5% fat, lean)
• 1 pound mild italian sausage, without casings
• ½ pound bacon
• 2 cans kidney beans (15 oz each), rinsed
• 1 can pinto beans (15 oz), rinsed
• 1 can black beans (15 oz), rinsed
• 2 cans diced tomatoes with juice (28 oz each)
• 1 can tomato paste (6 oz)
• 1 large yellow onion, diced
• 1 red bell pepper, deseeded and diced
• 2 cups beef broth
• 3 tablespoons chili powder
• 1 tablespoon worcestershire sauce (use gluten-free if needed, optional)
• 1 tablespoon garlic, minced
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon black pepper, ground
• 1 teaspoon paprika

Step 1: Cook and Combine Meat

Heat a large stock pot over medium-high heat.

Crumble the ground chuck and sausage into the hot pan and cook until they are evenly browned.

Drain off any excess grease to avoid a greasy chili.

In a different pan, cook the bacon until crispy.

Once cooked, crumble the bacon and add it to the stock pot for an extra layer of flavor.

Step 2: Sauté Vegetables

In the same pan used for the bacon, cook the chopped onion and pepper in the remaining bacon drippings for about 5 minutes, or until the onions turn translucent.

This will infuse the vegetables with a delicious bacon flavor.

Transfer the sautéed onion and pepper into the stock pot with the meats.

Step 3: Assemble the Chili Ingredients

To the stock pot, add the drained beans, diced tomatoes, tomato paste, and beef stock.

Season generously with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, and paprika.

Stir everything together thoroughly to ensure all the flavors are well integrated.

Step 4: Simmer and Enhance Flavors

Cover the stock pot and reduce the heat to low.

Let the chili simmer gently for at least 2 hours, stirring occasionally to prevent sticking and allow the flavors to meld together.

The longer you let it simmer, the richer the taste will become.

Step 5: Final Adjustments and Serve

After at least 2 hours of simmering, taste the chili and adjust the salt, pepper, and chili powder according to your preference.

Once satisfied with the seasoning, remove the pot from the heat.

Serve the hot chili immediately, or allow it to cool and refrigerate to enjoy the next day for enhanced flavors.

Garnish with your favorite toppings such as cheese, onions, sour cream, or any other preferred chili toppings.