How To Make Sausage and Beef Chili With A Kick
This spicy chili recipe is perfect for a Sunday evening dinner and freezes well so you have meals for later on. I put a little twist on the traditional chili recipe you’re probably accustomed to by adding some spicy elements like jalapeño and green chilies. Not a fan of spice? You can omit some of the elements and your chili dinner will still taste award winning!
How Do You Make Bland Chili Taste Better?
No one wants to eat bland chili. One of the great things about a warm bowl of chili is all the amazing flavors that come along with it. If you feel like yours still needs some extra pep, you can add more chili powder, cumin, garlic powder or salt.
How Long Should I Cook Chili For?
Sometimes people are busy and want to throw something together quickly. I totally get it. But in the case of this chili I highly recommend cooking it for at least a total of two hours. This allows all the flavors to meld together and create a beautiful fragrant chili. If you can cook it for three hours, even better. If you need it done faster I would not recommend cooking it for less than an hour.
Kitchen Equipment Used In This Recipe:
- Large Stock Pot or Dutch Oven
- Large Spoon
Spicy Chili Recipe
Serves: 6 to 8 | Time: 20 min. Prep – 2 Hours Total
1 lb. Ground Beef or Ground Chuck
1 lb. Spicy or Mild Pork Sausage
4 Cloves of Garlic Minced
1 4.5 oz. Can Diced Jalapeño
1 4.5 oz Can Diced Green Chilies
3 Tsp. Kosher Salt
2 Tbs. Chili Powder
1 Tsp. Cayenne Pepper
2 Tbs. Ground Cumin
1 Tbs. Dried Oregano
1 Tsp. Garlic Powder
1 28 oz. Can Diced Fire Roasted Tomatoes
4 Tbs. Tomato Paste
1 14 oz. Can Pinto Beans (Drained)
1 14 oz. Can Cannellini Beans (Drained)
2 Cups Beef Broth
3 Chopped Green Onions (Save green part for topping)
Sour Cream or Plain Greek Yogurt
Chopped Green Onions
- Combine the ground beef and pork sausage in a bowl. Season with kosher salt and set aside.
- Using a large dutch oven, drizzle a bit of olive oil and cook the white part of the green onions, garlic, jalapeño, and green chilies for about two minutes on medium heat.
- Then add the ground beef, sausage and seasonings to the pot. Cook until browned by breaking up the meat with your spoon creating smaller chunks.
- Add the tomato paste and continue to saute for a few minutes. Then add the diced tomatoes, beans and broth. Bring to a mild boil. Once slightly boiling reduce the heat to low and cover with a lid for at least 2 hours (see notes above about cook times).
- Check on it halfway through. If the chili looks to thin then add a little bit more broth until you reach your desired consistency.
- Serve in big bowls with all your favorite toppings. Don’t forget a side of buttery cornbread!
Storage: You can keep these in the fridge in an airtight container for up to four days. Want to save it for later? Freeze in a freezer storage Ziploc bag (no air left in bag) for up to 4 months.
Making this recipe? Please tag me on Instagram @natashasfoodadventures so I can see your creations!
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