If you’re craving a hearty, comforting meal that feels like a warm hug in a bowl, this Beef and Sausage Chili Recipe is just what you need. I remember making this for a chilly weekend with friends—it came together easily and disappeared quickly, which tells you everything about how delicious it is. The combination of ground beef and pork sausage creates an undeniable rich flavor you won’t find in run-of-the-mill chili recipes.
This Beef and Sausage Chili Recipe works perfectly whether you want a cozy dinner after work or a game day crowd-pleaser. What makes this recipe special for me is not only the meat combo but how simple it is to prep and still pack bold flavors thanks to the combo of diced tomatoes, beans, and just the right amount of seasoning. I promise, once you try it, it’ll become a kitchen staple for you too.
Why You’ll Love This Recipe
- Double Meat Flavor: Combining beef and sausage adds depth and richness you don’t get with just one meat.
- Easy Slow Cooker Meal: Toss everything in your slow cooker and walk away—it’s perfect for busy days.
- Crowd-Friendly: Makes a big batch, great for feeding hungry families or groups.
- Versatile Toppings: Lets you customize with cheese, onions, or sour cream to make it your own.
Ingredients & Why They Work
The magic of this Beef and Sausage Chili Recipe is in its simple, well-chosen ingredients that effortlessly create layers of flavor. Each one plays a part in building a chili that’s hearty, balanced, and full of that classic southwest vibe.
- Ground beef: Provides a sturdy meaty base with familiar chili flavor.
- Bulk pork sausage: Adds fat and seasoning, making the chili richer and more indulgent.
- Kidney beans: Classic chili component that adds texture and fiber.
- Diced tomatoes: Bring acidity and freshness, balancing the richness of meat.
- Diced tomatoes with green chiles: Add a subtle spicy kick and complexity.
- Onion: Builds flavor foundations—don’t skip it!
- Green pepper: Adds a touch of sweetness and crunch.
- Taco seasoning: Packs all those classic chili spices in one envelope for convenience.
- Salt and pepper: Simple but essential—season to your taste.
- Optional toppings (cheddar cheese, chopped red onion, sour cream): Help you tailor the chili to your taste and make it extra special.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
I love experimenting with this Beef and Sausage Chili Recipe to suit different cravings or dietary needs, and I encourage you to do the same. Whether you prefer it mild or spicy, loaded with toppings, or even meat-free (sub in plant-based sausage!), there’s lots of room to make it your own.
- Variation: Once, I swapped the pork sausage for chorizo, which added a smoky flavor that was amazing for a taco night twist.
- Vegetarian version: Try substituting the meats with your favorite plant-based crumbles and add extra beans and veggies.
- Spice level: Adjust the amount or type of chili peppers you use, or add fresh jalapeños to dial up the heat.
- Beans: Feel free to mix kidney beans with black beans or pinto beans to add variety in texture and taste.
Step-by-Step: How I Make Beef and Sausage Chili Recipe
Step 1: Brown the Meat to Lock in Flavor
I start by heating up my large skillet over medium heat, then adding the ground beef and bulk pork sausage. Cook them together while breaking the meat up with a spatula until none of the pink remains. This is where a lot of flavor develops, so don’t rush it. Once browned, I drain the excess fat to avoid a greasy chili—this step really improves the final texture.
Step 2: Transfer and Add the Rest
Next, I transfer that beautifully browned meat into my 5-quart slow cooker. Then, it’s time to stir in rinsed and drained kidney beans, diced tomatoes (both regular and with green chiles), chopped onion, green pepper, and the taco seasoning along with salt and pepper. I always give everything a good mix to make sure the seasoning spreads evenly.
Step 3: Cook Low and Slow (or High and Easy)
I cover the slow cooker and cook on high for about 4 to 5 hours — enough time for the veggies to soften and flavors to meld perfectly. If your schedule allows, you can switch it to low for 7-8 hours. I find the high setting works great when I’m short on time but still want that “slow-cooked” taste.
Step 4: Serve It Up with Your Favorite Toppings
Once cooked through, I ladle the chili into bowls and offer shredded cheddar cheese, chopped red onion, and a dollop of sour cream for topping. That little extra creaminess and sharpness really elevate the dish from good to unforgettable.
Pro Tips for Making Beef and Sausage Chili Recipe
- Drain Fat Thoroughly: Removing excess grease after browning keeps your chili from getting oily and lets flavors shine.
- Rinse Beans Well: This reduces any canned bean aftertaste and improves texture in the chili.
- Don’t Skip the Taco Seasoning: It’s a quick shortcut to classic chili spices and it really ties everything together.
- Use a Slow Cooker: I once tried on the stove but slow cooking makes the flavors meld better and frees up your hands for other tasks.
How to Serve Beef and Sausage Chili Recipe
Garnishes
For me, the best garnishes are simple yet impactful—shredded sharp cheddar cheese melts beautifully on top, chopped red onions add a nice crunch and bite, and a spoonful of sour cream brings a cooling creaminess that balances the spices. I sometimes throw in fresh cilantro or sliced jalapeños if I’m feeling adventurous.
Side Dishes
I love pairing this chili with simple cornbread to soak up all that goodness. Tortilla chips also work great for scooping and add a satisfying crunch. A fresh green salad or steamed veggies brighten up the plate if you want a lighter touch.
Creative Ways to Present
For a fun dinner party, I’ve served the Beef and Sausage Chili Recipe in mini bread bowls—a total crowd-pleaser that feels festive. Another idea is layering it in a chili bar with all the toppings laid out, so guests can customize their bowls. On busy weeknights, a simple bowl with a sprinkling of cheddar and a side of cornbread does the trick perfectly.
Make Ahead and Storage
Storing Leftovers
I usually store leftover chili in airtight containers and keep them refrigerated for up to 4 days. It tastes even better the next day as the flavors continue to develop. Just make sure it’s cooled before sealing to keep things fresh.
Freezing
This Beef and Sausage Chili Recipe freezes beautifully in portioned freezer-safe bags or containers. I label mine with the date and it usually lasts up to 3 months. When I’m short on time, pulling a batch from the freezer to thaw overnight makes dinner effortless.
Reheating
To reheat, I simmer leftovers gently in a pot over low heat, stirring occasionally. If the chili seems too thick after resting, I add a splash of water or broth to loosen it. Microwaving works too—just stir halfway through for even warming.
FAQs
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Can I make this Beef and Sausage Chili Recipe spicier?
Absolutely! To increase heat, try adding fresh jalapeños, a dash of cayenne pepper, or swapping the green chiles for a hotter variety. Adjust carefully and taste as you go to get the spice level that suits you best.
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Can I use ground turkey instead of beef and sausage?
You can, but keep in mind ground turkey is leaner and milder in flavor. Consider adding a bit of olive oil or extra seasoning to compensate, and don’t skip the taco seasoning to keep that signature chili taste.
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How long does this chili need to cook in a slow cooker?
The recipe calls for 4-5 hours on high for tender veggies and melded flavors, but if you prefer low and slow, 7-8 hours on low works well too. Either way, your chili will come out delicious.
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Can I make this chili on the stovetop?
Yes, you can brown the meat and combine all ingredients in a large pot, then simmer gently on the stove for at least an hour. Just make sure to stir occasionally so nothing sticks. It won’t be quite the same as slow cooker magic but will still be tasty!
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What toppings do you recommend for this chili?
I love shredded cheddar cheese, chopped red onions for crunch, and dollops of sour cream to cool the heat. Fresh cilantro and sliced jalapeños are great too if you want to mix things up.
Final Thoughts
This Beef and Sausage Chili Recipe is a real winner in my cookbook—simple to make, rich in flavor, and endlessly satisfying. It’s one of those dishes you return to again and again because it feels special yet is never complicated. If you want a chili that’s cozy, hearty, and perfect for sharing (or savoring solo!), you’re going to love making this one your own.
PrintBeef and Sausage Chili Recipe
A hearty and flavorful Beef and Sausage Chili made with ground beef, pork sausage, kidney beans, tomatoes, and green chiles, slow cooked to perfection. This comforting chili is perfect for gatherings and can be topped with shredded cheddar cheese, chopped red onion, and sour cream for added richness.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meat
- 1 pound ground beef
- 1 pound bulk pork sausage
Vegetables & Beans
- 4 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 2 cans (10 ounces each) diced tomatoes and green chiles, undrained
- 1 large onion, chopped
- 1 medium green pepper, chopped
Seasoning
- 1 envelope taco seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Optional Toppings
- Shredded cheddar cheese
- Chopped red onion
- Sour cream
Instructions
- Cook the Meat: In a large skillet over medium heat, cook the ground beef and bulk pork sausage until the meat is no longer pink, breaking it up with a spoon as it cooks. Once cooked, drain the excess fat.
- Combine Ingredients in Slow Cooker: Transfer the cooked meat to a 5-quart slow cooker. Add the rinsed and drained kidney beans, diced tomatoes, diced tomatoes with green chiles, chopped onion, chopped green pepper, taco seasoning, salt, and pepper. Stir everything together until well mixed.
- Slow Cook the Chili: Cover the slow cooker and cook on high for 4 to 5 hours, or until the vegetables are tender and flavors meld together.
- Serve with Toppings: Once cooked, ladle the chili into bowls and offer optional toppings such as shredded cheddar cheese, chopped red onion, and sour cream to suit individual preferences.
Notes
- For a spicier chili, add extra diced green chiles or a pinch of cayenne pepper.
- Use lean ground beef and sausage to reduce fat content.
- If you don’t have a slow cooker, simmer the chili in a large pot on the stovetop over low heat for 1.5 to 2 hours, stirring occasionally.
- Beans can be substituted with black beans or pinto beans if desired.
- Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.
