Prize-Winning Beef & Sausage Chili
Recipe type: Chili
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
Chili is a great dish to make for a crowd once the temperature drops! Plus its delicious leftover!
  • 1 TBS olive or grapeseed oil
  • 1 large Vidalia onion, chopped
  • 1 jalapeno chopped (seeds in or out based on your preference for heat)
  • 2 TBS garlic paste or 3 large cloves of garlic minced
  • 2 pounds ground beef
  • 1 pound loose hot Italian sausage (or link, casing removed and sausage broken up)
  • 6 ounces of beer (I like a lager for this, however, any beer will do as long as it's not flavored)
  • 1 28 ounce can of crushed tomatoes)
  • 1 15 oz can fire roasted diced tomatoes
  • 1 6 oz can tomato paste
  • Red pepper flakes to taste
  • 4 TBS chili powder (or more to taste)
  • 2 teaspoons kosher salt (more to taste)
  • 1 tsp black pepper (more or less to taste)
  • 1½ TBS sugar
  • 1 TBS Worcestershire sauce
  • 28 ounces kidney beans, drained and rinsed (add more beans if you love them or are trying to stretch the chili)
  1. 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.
  2. 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.
  3. Add in the beer and the onion-pepper mixture to the beef and simmer for 2 minutes.
  4. Add tomatoes and tomato paste. Stir well.
  5. Add in the chili powder, salt, pepper, sugar and Worcestershire sauce and stir well.
  6. Let the chili come to a bubble, stirring often. Continue cooking on low heat for 20-30 minutes, stirring often.
  7. Adjust seasonings to your liking, depending on your taste, you may want to add in 1 tsp ancho chili powder or a TBS of cocoa powder (which I do from time to time for a depth of flavor).
  8. 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.
  9. Serve with bowls of shredded cheddar cheese, sour cream and chopped green onion.
Recipe by Souffle Bombay at