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 Guinness beer for this but any dark lager will do.
  • can of crushed tomatoes)
  • 1 15 oz can fire roasted diced tomatoes
  • 1 6 oz can tomato paste
  • 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 tsp black pepper (more or less to taste)
  • 1½ TBS sugar
  • 1 TBS Worcestershire sauce
  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 beans, 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.
Add in an extra jalapeno if you want spicy chili. However, it depends on the jalapenos...You never know if you will get one that sets your mouth on fire or is a dud!
Recipe by Souffle Bombay at