This award-winning chili combines ground beef and hot sausage with fire-roasted tomatoes, jalapeños, and beans for a deeply flavorful, competition-grade dish. Simmered low and slow for nearly two hours, it delivers the complex, layered taste that wins chili cook-offs.
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In a large 10-quart pot over medium-high heat, add the ground beef, Worcestershire sauce, and tomato paste.
Add the hot breakfast sausage, chopped white onion, and chopped jalapeños to the pot.
Sprinkle in the chili seasoning packets and stir to combine. Cook, breaking up the meat, until it is fully browned.
Once the meat is cooked, add the fire-roasted diced tomatoes, petite diced tomatoes, tomato sauce, beef broth, and minced garlic.
Stir everything together well, then cover the pot. Reduce heat to medium-low and let it simmer for 1 hour.
After an hour, stir in the chili starter beans and the yellow mustard.
Mix well, then place the lid back on. Reduce heat to low and simmer for a minimum of 30 more minutes.
Serve hot, with crackers and an optional splash of hot sauce.
Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if needed.
10-quart pot with lid
Total time is approximately 1 hour 45 minutes: browning the meat takes 10–15 minutes, the first simmer is 1 hour, and the second simmer with beans is at least 30 minutes more.
Yes. Cool completely, then refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally.
Yes. Brown the meat, onion, jalapeños, and sausage on the stovetop first, then transfer everything to a slow cooker with the tomatoes, broth, and seasonings. Cook on low for 4–6 hours, then add beans and mustard and cook 30 minutes more.
Use mild breakfast sausage (less heat), Italian sausage (herbier), or additional ground beef (milder flavor). Adjust the amount of jalapeños or hot sauce to taste if you swap for milder sausage.
Yes. You can skip beans entirely for a meat-forward chili, or substitute kidney beans, pinto beans, or black beans at the same volume.
