You know how you have some recipes you’ve made for like ever and yet you tweak, tweak, tweak them to get them to the perfect place?? My Prize-Winning Beef & Sausage Chili is one of those.
I can make my Prize-Winning Beef & Sausage Chili with my eyes closed, lol! When I think of Halloween, I think of Chili. It’s been my go-to dinner since my firstborn was one year old. 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. So this chili is a triple crown winner, woot!
How Do You Make Chili?
Chili is easy to make once you know the type you want to make. Make your chili with ground beef, with beef chunks or like I enjoy with a combo of beef & sausage.
All you need to do is get your meat(s) browned, strain out the residual fat, get your aromatics sauteing then add in the rest of what you need to flavor the chili proper. Thinks like beer, tomatoes, tomato paste and seasonings.
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 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?
I enjoy topping my chili bowl with sour cream and scallions while the rest of my family likes topping theirs with shredded cheese. What do you prefer?
Let me know if you try my Prize-Winning Beef & Sausage Chili recipe! If you do take a picture and tag me on Instagram at @SouffleBombay. I love seeing what people make from my site!
- 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
- 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
- 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 tsp 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
andchopped green onion.