Hearty Beef and Sausage Chili Recipe

Beef and Sausage chili in a white bowl with cornbread on a white plate.

5 from 1 vote

A delicious homemade beef and sausage chili that comes together fast with pantry ingredients. A big bowl is sure to warm you up on a cold day.

Prep Time10

Cook Time35

Course: dinner, Main Course, Soup

Cuisine: American

Servings: servings

Calories: 510kcal

Author: Gina Abernathy

Ingredients

1 pound ground beef
1 pound spicy ground sausage
2 tablespoons chili powder
1 onion diced
15 oz. can diced tomatoes
15 oz. can kidney beans
14.5 oz. can black beans drained and rinsed
28 oz. can crushed tomatoes plus 1 can water (refill this can with water)
10 oz. can Rotel Tomatoes (optional)

Instructions

Cook the Meat and Onions: In a large pot, scramble beef, sausage, and onion until the meat is no longer pink. Drain any grease in the pot.
Add Chili Powder: Add chili powder and stir into the meat.
Mix in Ingredients: Add diced tomatoes, kidney beans, black beans, crushed tomatoes, and water. Stir well and bring to a boil over medium-high heat. Reduce heat and simmer for 30-40 minutes.
Serve and Enjoy: When the chili is ready, serve it in bowls. You can eat it with crackers, cornbread, or corn chips. Add your favorite toppings, such as sour cream, jalapenos, or shredded cheese.

Notes

Best Toppings For Chili

Add extra toppings to your bowl of chili. Here are a few of my favorite chili toppings. Choose your favorites or add a little bit of everything. The choice is yours.

Hot Sauce
Green Onions
Shredded Cheddar Cheese
Lime Wedges
Sour Cream
Diced Jalapeno

To Store Leftover Chili: Store all leftover chili in an airtight container in the refrigerator for 3-4 days.

To Reheat Chili: Place in a microwave safe container and heat until warm, or place in a pot on the stovetop and heat until warm.

To Freeze Chili with Beans: Place leftovers in a freezer-safe container or zip-top bag for 2-3 months. Thaw in the refrigerator, heat, and serve.

Nutrition