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Small bowl of ground beef and sausage chili with shredded cheddar and diced avocado on top.
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5 from 2 votes

Classic Beef and Sausage Chili

This classic beef and sausage chili is made with ground beef, hot pork sausage, and three beans: pinto, kidney, and black beans.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Keyword: ground beef
Servings: 8 servings
Calories: 547kcal
Author: Kelsey Smith


  • 1 pound 85% lean 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 fire roasted 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


  • Brown the ground beef and pork sausage over medium-high heat in a large stockpot with the diced onion and green bell pepper, breaking up the meat and cooking until the meat is browned. Do not drain the grease.
  • Add the chili powder, cumin, garlic powder, paprika, and salt, stirring to coat the meat and veggies.
  • Add the remaining ingredients, stirring to combine. Bring the chili to a low boil. Reduce the heat and simmer uncovered for one hour.
  • Garnish with your favorite toppings.


This recipe works best with 80 to 85% lean ground beef. The fats are used to cook the onion and bell pepper rather than adding additional oils. Do not drain the grease off after cooking.
Refrigerate for 3 to 4 days or freeze for up to 6 months in an airtight container or heavy-duty freezer bags.


Calories: 547kcal | Carbohydrates: 47g | Protein: 34g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1409mg | Potassium: 1186mg | Fiber: 16g | Sugar: 7g | Vitamin A: 1350IU | Vitamin C: 21mg | Calcium: 127mg | Iron: 7mg