Hearty Classic Beef and Sausage Chili: Your Ultimate Comfort Food Recipe

There’s nothing quite like a warm, robust bowl of chili to chase away the winter chill or to gather loved ones around the table. This particular recipe for Classic Beef and Sausage Chili is a true standout, offering a deep, savory flavor profile and a satisfyingly chunky texture that chili aficionados adore. Crafted with a powerhouse combination of lean ground beef and zesty hot pork sausage, alongside a trio of wholesome beans – pinto, kidney, and black beans – it’s a meal that truly delivers on taste and heartiness.

If your ideal chili is brimming with rich, meaty goodness and a delightful mix of beans, then prepare to fall in love with this double-meat recipe. It strikes the perfect balance between robust flavors and a hint of spice, making it an instant crowd-pleaser. Whether you’re feeding a large family, hosting a game day party, or simply craving a comforting meal, this classic chili is your go-to.

This isn’t just a chili recipe; it’s the best recipe for chili season, offering the perfect amount of “kick” to awaken your taste buds without overpowering the rich flavors. For those who appreciate robust ground beef dishes, you might also enjoy exploring other comforting classics like this meatloaf with Ritz crackers or a hearty cheeseburger pasta, but for now, let’s dive into the delicious details of this incredible chili.

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For quick navigation through the recipe, use the links below:

• Ingredients
• Instructions
• Topping Ideas
• Substitutions
• Equipment
• Pairings
• Storage
• Food Safety
• Full Recipe Card

Essential Ingredients for Your Hearty Chili

One of the beauties of a great chili recipe is its reliance on readily available ingredients, many of which you likely already have in your pantry. This means less time at the grocery store and more time enjoying your delicious creation. Let’s take a closer look at the key components that bring this classic beef and sausage chili to life:

• 85% Lean Ground Beef: For a truly rich and satisfying chili, 80-85% lean ground beef is ideal. The slightly higher fat content (compared to 90% or above) renders out beautifully during cooking, providing essential flavor and moisture to sauté your vegetables without needing to add extra oil. This fat also contributes to the chili’s overall mouthfeel and richness.
• Hot Pork Sausage: Also widely known as hot breakfast sausage, this ingredient is key to giving your chili that distinctive, delicious “kick” and an extra layer of savory flavor. Its spice level is usually moderate, adding warmth without overwhelming the palate.
• Yellow Onion: A foundational aromatic! Diced yellow onion provides a sweet and pungent base that deepens as it cooks, complementing the meats and spices. You can also use white onion for a sharper flavor or sweet onion for a milder, more caramelized taste.
• Green Bell Pepper: Diced green bell pepper adds a fresh, slightly bitter note and a vibrant color, offering a textural contrast to the meats and beans. It’s a classic chili ingredient that rounds out the vegetable base.
• Chili Powder: The heart and soul of chili seasoning! This blend is crucial for achieving that characteristic, robust chili flavor. It typically contains ground chiles, cumin, garlic, and oregano, providing a warm and earthy foundation.
• Cumin: Ground cumin is essential for its warm, earthy, and slightly smoky flavor. It’s a non-negotiable spice in most chili recipes, enhancing the depth of the overall dish. Ensure you use ground cumin, not whole seeds.
• Garlic Powder: For an easy, consistent garlic flavor throughout the chili. It blends seamlessly into the sauce, providing a savory depth without the raw bite of fresh garlic.
• Paprika: Adds a beautiful color and a mild, peppery flavor. If you want to introduce a smoky undertone, opt for smoked paprika, which will significantly alter and enhance the flavor profile.
• Salt: Crucial for enhancing and balancing all the other flavors. Season to taste, especially after the chili has simmered and flavors have concentrated.
• Fire Roasted Diced Tomatoes: These tomatoes bring a subtle smoky depth and a brighter, fresher tomato flavor compared to regular diced tomatoes. They are an excellent choice, but standard diced tomatoes or even petite diced tomatoes work perfectly well too.
• Tomato Sauce: Provides a rich, smooth tomato base that ties all the ingredients together and adds body to the chili. It intensifies the tomato flavor without adding too much chunkiness.
• Pinto Beans: Drained and rinsed, pinto beans are a classic chili bean, known for their creamy texture and mild, earthy flavor that absorbs the spices beautifully.
• Light Red Kidney Beans: Also drained and rinsed, kidney beans add a firm texture and a slightly sweet, robust flavor, contributing to the chili’s heartiness.
• Black Beans: Drained and rinsed, black beans offer a distinct texture and a slightly sweet, earthy taste, making them a fantastic addition to this three-bean medley.
• Beef Broth: The essential liquid base for this beefy chili, beef broth (or beef stock) infuses the entire dish with a rich, savory foundation. It’s crucial for achieving the right consistency and deepening the overall meaty flavor.

For exact quantities, please refer to the comprehensive recipe card below.

Crafting Your Delicious Chili: Step-by-Step Guide

Making this hearty beef and sausage chili is a straightforward process that rewards you with incredible flavor. Follow these simple steps for a perfect batch every time:

1. Brown the Meats and Sauté Aromatics: Begin by browning the ground beef and hot pork sausage in a large stockpot over medium-high heat. As the fats start to render and the meat begins to cook, add the diced yellow onion and green bell pepper. Use your spoon or a potato masher to break up the meat into small, even pieces as it cooks. Continue to cook, stirring occasionally, until the meat is fully browned and the vegetables have softened, about 8-10 minutes. At this point, if you prefer a less greasy chili, you may carefully drain off any excess grease, though a little fat helps carry the flavor.
2. Season with Spices: Once the meat and vegetables are cooked, add the chili powder, ground cumin, garlic powder, paprika, and salt. Stir vigorously to ensure the meats and veggies are thoroughly coated with the aromatic spices. Cook for another 30 seconds to one minute, allowing the spices to toast slightly and release their full fragrance, which deepens their flavor. This brief toasting step is crucial for an incredibly flavorful chili.
3. Combine Remaining Ingredients and Simmer: Next, pour in the fire-roasted diced tomatoes, tomato sauce, and the three varieties of beans (pinto, kidney, and black beans – all drained and rinsed). Add the beef broth. Stir everything together well, making sure all ingredients are evenly distributed. Bring the mixture to a gentle, low boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and let the chili simmer uncovered for at least one hour. This extended simmer time is vital for allowing the flavors to meld and deepen, resulting in a truly rich and harmonious chili.
4. Serve and Garnish: After simmering, taste the chili and adjust seasonings if necessary. Ladle generous portions into bowls and garnish with your favorite toppings. Serve hot and enjoy the incredible flavors of your homemade beef and sausage chili!

Flexible Options: Chili Ingredient Swaps & Variations

One of the best aspects of making chili is its incredible adaptability. This recipe is wonderfully forgiving, allowing you to easily adjust ingredients based on what you have on hand or what your dietary preferences might be. Here are some smart substitutions to keep your homemade chili exciting and versatile:

• Meat Variations:
  • You can use any combination of ground meats in this hearty chili, such as ground beef and breakfast sausage.
  • For a leaner option, substitute some or all of the ground beef/pork sausage with ground turkey or ground chicken. If using leaner meats, you might want to add a tablespoon or two of olive oil or another cooking oil for sautéing the vegetables, as these meats render less fat.
  • Spicy Italian sausage makes an excellent swap for the breakfast sausage, bringing a different, robust Italian-inspired spice profile.
  • For a delicious vegetarian chili, omit the meat entirely and increase the beans! You could also add plant-based ground meat alternatives or extra vegetables like diced zucchini, corn, or mushrooms. For inspiration, try a dedicated meatless bean chili recipe.
• Onion Choices: While yellow onion is specified, white onion or sweet onion can be used interchangeably. White onion offers a sharper taste, while sweet onions provide a milder flavor that caramelizes beautifully.
• Bell Pepper Rainbow: Don’t limit yourself to green! Feel free to use red bell pepper, yellow bell pepper, or orange bell pepper. Each offers a slightly different sweetness and color, enhancing the visual appeal of your chili.
• Seasoning Shortcuts: If you’re short on individual spices or prefer convenience, a packet of pre-mixed chili seasoning can be used instead of the specified chili powder, cumin, garlic powder, and paprika. Just be sure to check the salt content and adjust accordingly.
• Tomato Options: Fire-roasted diced tomatoes lend a wonderful smoky depth, but regular diced tomatoes or even petite diced tomatoes work perfectly fine. Crushed tomatoes could also be used for a smoother sauce.
• Tomato Sauce Boost: If you don’t have tomato sauce, you could swap it with more beef broth and add 1-2 tablespoons of tomato paste to achieve a concentrated tomato flavor and help thicken the chili.
• Bean Medley: While black beans, pinto beans, and kidney beans are our favorites for their diverse textures and flavors, feel free to experiment. Great northern beans, cannellini beans, or even a mix of just two types of beans can work. You could also use chili beans, which are typically pinto beans already in a seasoned sauce, adding another layer of flavor. Always remember to drain and rinse canned beans to reduce sodium and improve digestibility.
• Broth Alternatives: Beef broth is ideal for the rich flavor profile, but in a pinch, you can substitute it with chicken broth, vegetable broth, or even water with beef bouillon cubes or paste for a quick flavor boost.

Essential Kitchen Tools for Perfect Chili

Having the right tools can make all the difference in the kitchen, especially when preparing a robust dish like chili. Here’s the key equipment you’ll need to create this fantastic recipe efficiently and effectively:

• Large Stockpot or Dutch Oven: This is arguably the most crucial piece of equipment. You’ll need a large pot to accommodate all the ingredients and allow for proper simmering. A 6-quart stockpot is generally a good size for this recipe, but an 8-quart pot, like the 8-quart Cuisinart stockpot photographed, offers even more room, especially if you plan to double the recipe or want plenty of stirring space. A heavy-bottomed pot like a Dutch oven is excellent for even heat distribution and preventing sticking.
• Chef’s Knife: A sharp, good-quality chef’s knife is essential for safely and efficiently dicing your onion and green bell pepper. Precision in dicing ensures even cooking and consistent texture in your chili.
• Cutting Board: A sturdy and stable cutting board provides a safe surface for all your chopping and dicing needs. Choose one that’s easy to clean and won’t dull your knife.
• Wooden Spoon or Sturdy Spatula: You’ll need a durable utensil for browning the meat, breaking it up, and stirring the chili as it simmers. A wooden spoon won’t scratch your pot and is robust enough for the task.
• Colander: Essential for draining and rinsing the canned beans, ensuring your chili isn’t too salty or murky.

Perfect Companions: What to Serve with Chili

A bowl of hot chili is a meal in itself, but serving it with the right accompaniments can truly elevate the experience. These pairings complement the rich flavors and hearty texture of this classic beef and sausage chili, making for a complete and satisfying meal:

• Golden Cornbread: A quintessential partner! A warm slice of homemade cornbread (or even a store-bought mix) is perfect for soaking up every last drop of flavorful chili. Its slightly sweet, crumbly texture offers a wonderful contrast. You can even crumble it directly into your bowl!
• Fluffy Baked Potato: If you’ve never served your chili over a tender, steaming baked potato, you’re truly missing out. The creamy potato provides a fantastic base, turning your chili into a “loaded baked potato” experience. Add a dollop of sour cream and some chives for an extra treat.
• Steamed Rice: For a simple yet effective pairing, serve your chili over a bed of fluffy long grain white rice or aromatic basmati rice. The rice soaks up the chili’s sauce beautifully, making it even more filling and satisfying. Brown rice also works for a healthier option.
• Crispy Tater Tots or French Fries: For a fun and indulgent twist, serve your chili alongside or directly on top of crispy tater tots or french fries. This creates “chili tots” or “chili cheese fries” – a deliciously messy and utterly comforting treat. Load them up with cheese and other toppings!
• Simple Green Salad: To balance the richness of the chili, a light and refreshing green salad with a vinaigrette dressing can be a perfect palate cleanser.
• Garlic Bread or Crusty Baguette: Much like cornbread, a piece of crusty bread or warm garlic bread is excellent for dipping and ensuring no flavor goes to waste.

Frequently Asked Questions About Classic Beef and Sausage Chili

Here are answers to some common questions about making this delicious chili:

• Can I make this chili spicier? Absolutely! To increase the heat, you can add a pinch of cayenne pepper, a dash of hot sauce (like Tabasco or Cholula) during simmering, or finely diced jalapeños/serrano peppers when sautéing the aromatics. You can also garnish with extra fresh or pickled jalapeños.
• What if I don’t have all three types of beans? No problem! While the three-bean mix adds great texture and flavor diversity, you can easily use two types of beans, or even just one if that’s all you have. Simply increase the quantity of the beans you do have to maintain the desired volume. For instance, use two cans of pinto beans and one can of kidney beans if you’re out of black beans.
• Can I make this chili in a slow cooker? Yes! To adapt this recipe for a slow cooker, first brown the ground beef and pork sausage, then sauté the onion and bell pepper as directed in a large skillet. Drain any excess grease. Transfer the browned meat and veggies to your 6-quart (or larger) slow cooker. Add all remaining ingredients, stir well, and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until the chili is heated through and flavors have melded.
• How can I thicken my chili if it’s too soupy? If your chili is too thin after simmering, you have a few options:
  • Continue to simmer uncovered: Allowing it to simmer longer without a lid will help some of the liquid evaporate.
  • Cornstarch slurry: Mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. Stir it into the simmering chili and cook for a few more minutes until thickened.
  • Mash some beans: Remove a cup or two of the chili, mash some of the beans against the side of the pot, and return it to the pot. This adds natural thickening.
• Can I add other vegetables? Definitely! Chili is very customizable. Feel free to add diced carrots, celery, corn, or zucchini during the simmering stage. Add firmer vegetables like carrots and celery earlier so they have time to soften.

More Comforting Recipes to Explore

If you loved this hearty chili, you might also enjoy these other comforting and flavorful recipes, perfect for cozy nights or family meals:

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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.

4.65 from 37 votes

Recipe by: Kelsey Smith

Prep time: 15 minutes minutes

Cook time: 1 hour hour

Total time: 1 hour hour 15 minutes minutes

Servings: 8 servings

Equipment

• Stockpot
• Chef’s knife
• Cutting board

Ingredients

  

• 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

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Instructions

 

• Brown the ground beef and pork sausage over medium-high heat in a large stockpot. Once some of the fat is rendered, add the diced onion and green bell pepper, breaking up the meat into small pieces and cooking until the meat is browned. You can drain the excess grease if desired.
• Add the chili powder, cumin, garlic powder, paprika, and salt, stirring to coat the meat and veggies. Cook for 30 seconds to one minute.
• 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.

Notes

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.

Storage: Refrigerate for 3 to 4 days or freeze for up to 6 months in an airtight container or heavy-duty freezer bags.

Slow cooker: To make this in a slow cooker, brown the meats and saute the veggies in a large skillet before transferring to the Crockpot (6-quart size). Cook on HIGH for 3-4 hours or on LOW for 6-8 hours.

Nutrition

Calories: 547kcalCarbohydrates: 47gProtein: 34gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 79mgSodium: 1409mgPotassium: 1186mgFiber: 16gSugar: 7gVitamin A: 1350IUVitamin C: 21mgCalcium: 127mgIron: 7mg

Course: Main Course

Cuisine: American

Keyword: ground beef

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