Hearty Beef and Sausage Chili Recipe | CookOS

Hearty Beef and Sausage Chili

Name: Hearty Beef and Sausage Chili Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 lbs ground beef; 6 oz tomato paste; 1 lb breakfast sausage; 3 oz chili seasoning; 1 large onion, chopped; 3 fresh jalapeños, chopped; 6 cloves garlic, minced; 44 oz diced tomatoes; 4 oz diced green chiles; 44 oz tomato sauce; 3 (15.5 oz) cans chili starter beans; Hot sauce, for serving

This hearty beef and sausage chili combines ground beef, breakfast sausage, and a blend of spices with fresh jalapeños and tomatoes for a robust, competition-worthy dish that feeds a crowd.

🌍American 🏷️Chili 🏷️Beef 🏷️Sausage 🏷️Cook-off Comfort-food

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Total

1h 45m

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

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Ingredients

3 lbs ground beef
6 oz tomato paste
1 lb breakfast sausage
3 oz chili seasoning
1 large onion, chopped
3 fresh jalapeños, chopped
6 cloves garlic, minced
44 oz diced tomatoes
4 oz diced green chiles
44 oz tomato sauce
3 (15.5 oz) cans chili starter beans
Hot sauce, for servingoptional

12 Ingredients

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Instructions

1
In a large pot or Dutch oven, brown the ground beef. Once cooked, drain off the fat.
2
Return the drained beef to the pot and add the tomato paste and breakfast sausage.
3
Break up the sausage and cook until browned. Do not drain the fat from the sausage.
4
Add the chili seasoning, chopped onion, chopped jalapeños, and minced garlic. Stir to combine.
5
Cook for a few minutes until the vegetables begin to soften.
6
Stir in the diced tomatoes, green chiles, and tomato sauce.
7
Bring the chili to a simmer, then cover with a lid and cook for a minimum of one hour.
8
After at least an hour, stir in the cans of chili starter beans.
9
Cover the pot again and let it simmer for at least 30 more minutes.
10
Serve hot, with a dash of your favorite hot sauce if desired.

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Tips & Notes

Pro tips

Brown the beef and sausage separately in batches to develop deep color and flavor; don't crowd the pot.
Let the chili simmer uncovered for at least 1-2 hours to reduce liquid and concentrate flavors.
Taste and adjust seasoning in the final 15 minutes; chili seasoning can be bitter if added too early.

Substitutions

Ground beef → ground turkey or 50/50 ground beef and ground pork (less richness)
Breakfast sausage → Italian sausage or chorizo (different spice profile)
Fresh jalapeños → canned diced green chiles or cayenne powder (convenience or consistency)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months; reheat on stovetop over medium heat.

Common Questions

Can I make this chili ahead of time?

Yes, chili tastes better the next day as flavors develop. Make it up to 3 days ahead, refrigerate, and reheat on the stovetop over medium heat, stirring occasionally.

How do I adjust the spice level?

Start with the chili seasoning amount called for, then taste and adjust. Remove jalapeño seeds for less heat, or add more for extra kick.

Can I use a slow cooker?

Yes. Brown the beef, sausage, and aromatics on the stovetop first, then transfer to a slow cooker on low for 6-8 hours, or high for 3-4 hours.

How much does this recipe serve?

This recipe yields approximately 10-12 servings, making it ideal for gatherings and cook-offs.

What's the best way to brown the meat?

Use a large pot or Dutch oven over medium-high heat. Brown the ground beef and sausage in batches to avoid overcrowding, breaking them apart as they cook until no pink remains.