You know how you have certain recipes you've made for like ever? And yet you tweak, tweak, tweak them to get them just right?? My Prize-Winning Beef & Sausage Chili is one of those.
I can make my Prize-Winning Beef & Sausage Chili recipe with my eyes closed, lol!
When I think of Halloween, I think of Chili. It's been my go-to Halloween dinner since my firstborn was one. Chili is just so easy to make and it's easily adaptable for when you need to feed a crowd.
Years ago, I won first place at chili cook-off competition where I worked. I won again after that in an online recipe contest and once more at an informal gathering of friends where we did a chili and cocktail fest.
Multiple readers of this recipe site have written to me over the years saying they won chili cook-off's with this recipe as well. So fun! So, this chili recipe is a winner!
Table of Contents
How Do You Make Chili?
- Chili is easy to make once you know the type you want to make. Make this prize winning beef & sausage chili recipe with ground beef, or like I enjoy with a combo of beef & sausage. Either way, yum!
- All you need to do is get your meat(s) browned, strain out the residual fat, get your aromatics sautéing then add in the rest of what you need to flavor the chili. Things like beer, tomatoes, tomato paste and seasonings. Everything goes into one pot and in 30 minutes or so, the chili is ready.
Is It Best To Make Chili A Day Ahead?
In my opinion, chili is delicious the day you make it. However, the next day, after it has had a chance to cool and then be reheated, somehow it is even tastier. So chili IS one of those meals you can certainly make ahead of time!
What Can You Make With Leftover Chili?
In addition to enjoying chili on its own, you can make Chilli Stuffed Avocados (mmmm!) or Chili Stuffed Peppers. Add it to queso to create Chili Queso Dip, top hot dogs (hello chili dog!), baked potatoes or nachos with it or simply eat it like my son does, with tortilla chips!
Can You Freeze Chili?
Chili freezes well, especially if you use a FoodSaver! Completely cool your chili then store in vacuum sealed bags or freezer safe containers.
For now, I am happy making Prize-Winning Beef & Sausage Chili BUT I am super curious about trying a Texas Style Chili. From what I am told it calls for chunks of beef (like a stew) vs ground and often put no beans in it. Does anyone make that style of chili?
Ingredients
- olive or avocado oil
- Vidalia onion
- jalapeno
- garlic paste or fresh garlic
- ground beef
- loose hot Italian sausage
- Guinness beer or lager
- crushed tomatoes, diced tomatoes, tomato paste
- kidney beans drained and rinsed
- Red pepper flakes
- chili powder
- S&P
- sugar
- Worcestershire sauce
Tips
- You can certainly use all ground beef for this however I really think adding in sausage (hot or mild) makes a tasty difference.
- Allow chili to sit for 30 minutes after making it to allow flavors to mingle.
- If you enjoy heat and have some ancho chili powder or even chipotle powder, add some.
- Use the best tomatoes you have, if you find fire roasted tomatoes they make a delicious difference in my opinion.
- Taste and adjust...always but especially with chili 🙂
- Play around with the beans, sometimes I add in half kidney and half black beans.
- Tuck a few dried guajillo chilis (if you have some) into the chili as it simmers, then pull them put after.
- If your meat is lean (or you have longer time to simmer) you can sauté the veggies and place meat in after without draining. Your call.
- Remember simmering with lid on will keep liquid on, lid off will have some more of it evaporate. SO if you want a thicker chili, simmer with lid off.
I enjoy topping my chili bowl with sour cream and scallions while the rest of my family likes topping theirs with shredded cheese.
Let me know if you try my Beef & Sausage Chili recipe! If you would prefer a Meatless Chili recipe, I have a nice recipe for that as well. XO Colleen
Originally posted on this site November 2012. Last updated September, 2024.
Comfort Food Recipes you will love
Prize-Winning Beef & Sausage Chili
Ingredients
- 1 TBS olive or grapeseed oil
- 1 large Vidalia onion chopped
- 2 jalapenos chopped seeds in or out based on your preference for heat. Always press your finger on a cut chili and taste for heat. Decide if 1-2-or 3 are needed based off heat level.
- 3 cloves large cloves of garlic minced or 2 TBS garlic paste
- 2 pounds ground beef
- 1 pound loose hot or mild sausage or link sausage, casing removed
- 6 ounces of beer (I like a Guinness beer for this but any dark lager will do.
- 28 oz can of crushed tomatoes
- 1 15 oz can fire roasted diced tomatoes
- 2 TBS can tomato paste more if you want it thisker.
- 28 ounces kidney beans drained and rinsed (add more beans if you love them or are trying to stretch the chili)
- Red pepper flakes to taste if your jalapeno wasn't spicy or you want more heat
- 4 TBS chili powder or more to taste
- 2 teaspoons kosher salt more to taste
- 1 teaspoon black pepper more or less to taste
- 1½ TBS sugar
- 1 TBS Worcestershire sauce
Instructions
- Heat your oil in a large pot, saute your onions and garlic over medium heat, stirring often for about 2½ minutes If using fresh minced garlic, add in with 30 seconds to go (if using garlic paste add in when you add tomatoes). Remove from the pot and place in a bowl, set aside.
- Add the ground beef and sausage to the pot and cook over medium-high heat. Cook your meat, stirring often until it is mostly browned. Drain off most of the grease/liquid using a lid to assist you.
- Add in the beer and the onion-pepper mixture to the beef and simmer for 2 minutes.
- Add tomatoes and tomato paste. Stir well.
- Add in the beans, chili powder, salt, pepper, sugar and Worcestershire sauce and stir well.
- Let the chili come to a bubble, stirring often. Continue cooking on low heat for 20-30 minutes, stirring often.
- Adjust seasonings to your liking, depending on your taste, you may want to add in 1 teaspoon ancho chili powder or a TBS of cocoa powder (which I do from time to time for a depth of flavor).
- Chili gets better with time, so let it rest on the stove covered by a lid for an hour prior to serving if you can (or make a day ahead). Reheat and serve.
- Serve with bowls of shredded cheddar cheese, sour cream and/or chopped green onion.
Jennifer Clark says
Question...you show 1 lb of hot italian sausage twice. Is that correct? Should I use 2 lbs of hot italian sausage and 4 lbs of ground beef?
Colleen says
Hi Jennifer, whoops! I double typed that ingredient! Just 1 pound of pork. Thanks for the catch! If you were doubling the recipe it would be 2 pounds of pork and 4 pounds of beef.
Sharon Loh says
Hi! I’d like to try this recipe but cannot find mention of when you add the beans. When do they go in, please?
Thanks!
Colleen says
Yikes, I will have to read and update the recipe! I make this so often I must have mentally skipped over the step when writing which happens. Thanks for the catch Sharon! I add the beans in step 5 (just after adding the tomatoes).
Bryan says
What size can of crushed tomatoes?
Colleen says
28 ounce.
Steph C says
Made some variations based on what we had on the cupboard , but VERY delicious nonetheless.
Colleen says
Awesome!!
John Stansfield says
I made This recipe for a little chili cook off to decide a winning recipe to sell for a Knights of Columbus fund raiser.
I WON!!!!!! This is the second time I have Followed this recipe and same result both times. Winner Winner!!!!
Thank you!!!
Colleen says
Whoohoo! I love hearing that!! Congrats John!
RachaelLyman says
Do you cook the jalapeños with the onion/garlic? You mention adding the onion-pepper mixture but never say when to add the jalapeño.
Colleen says
Yes, I do. I will update that in the steps. Thank you! Just made this yesterday 🙂
Brandon Oliver says
Currently making this recipe as I type this. My girlfriend is vegan so I'm using plant based "meat" and "sausage", and I am using Odouls Amber as well aside from traditional beer. From the initial taste taste, it is phenomenal. I am on the 30 min simmering stage and then letting it rest for an hour. My only downside seems to be the texture of the meat which is to be expected using plant based mock meat.
I will be happy to re-comment with the results once the chili is complete. Thank you!
Colleen says
Fantastic Brandon! Hope she loves it! I always say food=love, lol! Also check out my Lentil Bolognese.https://soufflebombay.com/easy-lentil-bolognese/ It's my daughters favorite!! AND this tomato soup, https://soufflebombay.com/tomato-detox-soup/ the flavor is insane (vegan), this crispy air fried tofu https://soufflebombay.com/crispy-air-fried-tofu/ , and this sweet potato souphttps://soufflebombay.com/dairy-free-sweet-potato-bisque/ . All vegan! Now you'll be in the kitchen all week, lol! Enjoy!
ShaGold says
Excellent. Since my grocery store only sells ground beef in 1.3 lb packages, I upped the quantities of everything else by at least 1/4; crushed tomatoes, tomato paste and beer were about doubled. I used regular chili power and Chipotle chili powder and it was really really good.
Colleen says
Wonderful to hear!!
Becky says
Fantastic and easy recipe--thank you so much! Very first words out of our mouths with the first taste test: WOW––this IS a winner!
Colleen says
Awesome!! I actually just made a big pot this evening! Glad you enjoyed!
Dee says
I used this as a base for this chili cook off I entered and I was the champ. Prize winning indeed!! I didn't use sugar or the Worcestershire sauce and I used some scorpion peppers in addition to the jalapeño and everyone loved it! Made it in my Instant Pot and took home a practically empty pot. I for sure will be making this again!!
Colleen says
Fantastic to hear Dee!! Love it!!
Sean says
I've followed this recipe for two neighborhood chili cook-offs, and I have to say that its been a major hit. The first time I used Carolina Reapers instead of Jalapenos and those who like spicy chili were blown away with how good it was. Unfortunately, it was a bit too hot for those who prefer less heat, so I lost in a tiebreak. This year I made the same chili but went back to Jalapenos, and only included a few seeds to make it more appealing to the masses, and this time it won! I think I could have added a few more seeds as it had almost no heat, but the flavor was undeniable. I'll be making this chili for years to come!
Colleen says
That's amazing Sean! I personally like it spicy, but I get that many don't. Lately I have taken to adding (in addition to the jalapenos) a large dried Guadillo pepper for added depth of flavor. AND stay tuned! Very soon I am posting a vegetarian version of this, I was tinkering and CAN NOT believe the deep amazing flavor that resulted!!! This may be my new favorite "chili"! Thanks for your comment and stars!!
Jamie says
My family loved this! I added a few things, cumin and celery. Overall hit!
Colleen says
Awesome to hear Jamie! Depending on my mood, I sometimes add cumin as well. I have this thing about cooked celery haha! I just don't like it!! Thanks for the comment & the stars!!
Joe Miller says
Great stuff
Ray F says
jalapeno peppers are they supposed to be cooked with ther onions? that is what I did.
Colleen says
Yes. I will adjust the wording to make that clear, thanks
john says
Way too salty use half of that salt maybe 1/4. you can always add salt later and go easy on the Worcestershire maybe just a shake
Eddie says
I will start by saying I never review anything even Amazon purchases that I love lol. But this chili deserves a 5 star rating and a review to let you know how much I appreciate you publishing this! My fiance (who is picky about chili) tasted it and she said I can make it all winter long and she’ll be eating it! I made it exactly as the recipe says and it came out AMAZING! Thank you so much!
Colleen says
WOW! What a compliment Eddie!! Than you so much! I am thrilled you guys enjoyed it!! PS Eddie is my father and one of my brothers names 🙂