Prize-Winning Beef & Sausage Chili
Servings: 8 servings
Calories: 684kcal
Chili is a great dish to make for a crowd once the temperature drops! Plus its delicious leftover.Prize Winning Beef & Sausage Chili Recipe.
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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.
Notes
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! Always test your fresh peppers for spice level.
Play around with the beans you use. Sometimes I do half kidney and half black beans. No rules!
Use fresh tomatoes cut up, canned diced or crushed. CRushed will give you the thickest chili typically. If you find fire roasted tomatoes, always go for those. Yum!
Add as much chili powder, S&P as your heart desires.
We like scooping up this chili with quality corn chips.
Nutrition
Serving: 8servings | Calories: 684kcal | Carbohydrates: 40g | Protein: 40g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 121mg | Sodium: 1358mg | Potassium: 1416mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1610IU | Vitamin C: 23mg | Calcium: 129mg | Iron: 9mg