Hearty Beef and Sausage Chili
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.
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.
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In a large pot or Dutch oven, brown the ground beef. Once cooked, drain off the fat.
Return the drained beef to the pot and add the tomato paste and breakfast sausage.
Break up the sausage and cook until browned. Do not drain the fat from the sausage.
Add the chili seasoning, chopped onion, chopped jalapeños, and minced garlic. Stir to combine.
Cook for a few minutes until the vegetables begin to soften.
Stir in the diced tomatoes, green chiles, and tomato sauce.
Bring the chili to a simmer, then cover with a lid and cook for a minimum of one hour.
After at least an hour, stir in the cans of chili starter beans.
Cover the pot again and let it simmer for at least 30 more minutes.
Serve hot, with a dash of your favorite hot sauce if desired.
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.
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.
Start with the chili seasoning amount called for, then taste and adjust. Remove jalapeño seeds for less heat, or add more for extra kick.
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.
This recipe yields approximately 10-12 servings, making it ideal for gatherings and cook-offs.
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.
