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Beef and Sausage Chili Recipe

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4.9 from 32 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://clovercuisine.com/beef-and-sausage-chili-recipe/