This classic beef and sausage chili is loaded with ground beef, hot pork sausage, three kinds of beans, tomatoes, and warm chili seasoning. It simmers on the stovetop for an hour, giving you a thick, hearty bowl of chili with plenty of meat and just the right amount of heat.
I make this beef and sausage chili recipe when I want an easy dinner that feeds the whole family and leaves enough for leftovers. Serve it during chili season with shredded cheese, sour cream, avocado, Fritos, or a batch of my Jiffy jalapeño corn muffins.
This chili is adapted from my uncle Gary’s recipe, which he originally adapted from an Odom’s Tennessee Pride sausage recipe.
Shortcut Notes
- One-pot recipe: The meat, vegetables, beans, tomatoes, and broth all cook in one large pot for minimal cleanup.
- Pantry-friendly ingredients: Canned beans, diced tomatoes, tomato sauce, and simple seasonings keep the ingredient list practical.
- Feeds a crowd: This recipe makes about eight servings, so it works well for family dinner, game day, or a casual get-together.
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Ingredient Breakdown
- Ground beef: I prefer 80% to 85% lean ground beef for this chili. The rendered fat helps cook the onion and bell pepper and adds flavor to the finished chili.
- Hot pork sausage: Also called hot breakfast sausage. It adds extra seasoning, richness, and a little heat to the chili.
- Yellow onion: Diced onion cooks with the meat until softened and translucent.
- Green bell pepper: Adds a mild pepper flavor and a little texture to the chili.
- Seasoning: Chili powder, ground cumin, garlic powder, paprika, and salt
- Diced tomatoes: Regular, petite diced, or fire-roasted diced tomatoes all work. I like petite diced tomatoes for a more even texture.
- Tomato sauce: Adds tomato flavor and helps create the thick base of the chili.
- Pinto beans: Drain and rinse the beans before adding them to the pot.
- Light red kidney beans: A classic chili bean that holds its shape well while simmering.
- Black beans: Add another texture and make this three-bean chili extra hearty.
- Beef broth: Adds enough liquid for the chili to simmer while reinforcing the beefy flavor.
See the recipe card for quantities.
Instructions
Brown the ground beef and pork sausage in a large pot over medium-high heat. Once some of the fat has rendered, add the onion and green bell pepper. Break the meat into small pieces and continue cooking until the meat is browned and the onion is softened and translucent. Drain excess grease if desired.
Add the chili powder, cumin, garlic powder, paprika, and salt. Stir until the meat and vegetables are evenly coated, then cook for 30 seconds to 1 minute to toast the spices.
Add the diced tomatoes, tomato sauce, pinto beans, kidney beans, black beans, and beef broth. Stir to combine and bring the chili to a low boil.
Reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally. Serve with your favorite chili toppings.
Topping Ideas
Add your favorite toppings, such as diced avocado or shredded cheddar. You can set up a chili bar with all the toppings for your next football party (perfect for the Super Bowl).
- Sour cream
- Shredded cheddar cheese
- Avocado
- Sliced jalapeño
- Tortilla chips or tortilla strips
- Fritos
- Green onions
Substitutions
- Ground beef: Ground turkey or ground chicken can be used, but you may need a little oil to cook the vegetables if the meat is very lean.
- Hot pork sausage: Use mild breakfast sausage for less heat. Hot Italian sausage or mild Italian sausage can also work for a different flavor.
- Yellow onion: White onion or sweet onion can be used instead.
- Green bell pepper: Substitute red, yellow, or orange bell pepper. My uncle Gary used green as his standard pepper and sometimes added other colors when making a larger batch.
- Diced tomatoes: Petite diced tomatoes and fire-roasted diced tomatoes both work well.
- Tomato sauce: I recommend using tomato sauce for the tested version of this recipe. Tomato paste would make the chili much thicker and would require adjusting the liquid.
- Beans: You can also use dark red kidney beans (Gary did) or chili beans (pinto beans in a seasoned sauce).
Behind the Recipe
This chili recipe comes from my uncle Gary, who adapted it from an old Odom's Tennessee Pride sausage recipe. I still have an email he sent my parents in 2004 sharing his version.
My top tip is to taste before serving. Different brands of sausage, broth, beans, and canned tomatoes vary in salt and seasoning, so make any final adjustments after the chili has simmered.
FAQ
I use hot pork breakfast sausage because it adds seasoning and a little heat without making the chili overly spicy. Mild pork sausage works well if your family prefers less heat.
You can drain excess grease after the meat and vegetables have cooked if there is more fat than you prefer. I do not recommend draining the meat before adding the vegetables because the rendered fat helps cook the onion and bell pepper.
📖 Recipe
Classic Beef and Sausage Chili
Video
Equipment
Ingredients
- 1 pound ground beef
- 1 pound hot pork sausage
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 28 ounces diced tomatoes
- 15 ounces tomato sauce
- 15.5 ounces pinto beans drained and rinsed
- 15.5 ounces light red kidney beans drained and rinsed
- 15.5 ounces black beans drained and rinsed
- 1 cup beef broth
Instructions
- Brown the ground beef and pork sausage in a large pot over medium-high heat. Once some of the fat has rendered, add the onion and green bell pepper. Break the meat into small pieces and continue cooking until the meat is browned and the onion is softened and translucent. Drain excess grease if desired.
- Add the chili powder, cumin, garlic powder, paprika, and salt. Stir until the meat and vegetables are evenly coated, then cook for 30 seconds to 1 minute to toast the spices.
- Add the diced tomatoes, tomato sauce, pinto beans, kidney beans, black beans, and beef broth. Stir to combine and bring the chili to a low boil.
- Reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally. Serve with your favorite chili toppings.
Notes
Nutrition
Related
Food Safety
- Always use caution when cooking with raw meat.
- Cook ground beef and ground pork to a minimum temperature of 160°F (71 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Allow the chili to cool properly before storing in the refrigerator
Frances Conroy says
We'll see. It's in the pot now. I've never been a fan of fire roasted toms, so I did one can of normal and one can of rotel. Also, used 3 cloves of garlic and added celery because I didn't have enough pepper. Hope it turns out okay.
Kelsey Smith says
I love the sound of Rotel.
Heath Lowry says
I like the amount of beans, but it’s not a well balanced chili like I was looking for.
Kelsey Smith says
Sorry to hear that Heath, anything in particular you'd change?
Don Busche says
Most excellent chili...we have shared the recipe with family and friends
Kelsey Smith says
Thank you, Don. I'm really happy to hear that.
Bruce Rosand says
Very much like one I use to make 20+ years ago. I added white beans and everyone loved it. Also added some more spices than shown.
Kelsey Smith says
Bruce, I'm so happy you liked it, it's based on an old recipe from my late uncle.
Bb says
How big is a serving?
Kelsey Smith says
Serving size is 1-1/2 cups.
Angela Kraus says
Great chili recipe! I didn't have pinto beans so I used northern and it was a nice change up. I have used the same recipe for 35 years and I think this one has hands down replaced it. Thanks for sharing!
Kelsey Smith says
I am honored!