One-Pot Beef and Sausage Chili
There’s nothing better than a nice, warm bowl of chili on a winter night. Megan’s in the Sparkle Eats Kitchen adding a few new ingredients to your usual chili recipe to change it up a bit. This is delicious right out of the pot, and the leftovers are even better days later.
You’ll need quite a few ingredients for this one, but don’t worry! This recipe is as easy as dump, cook and serve. You’ll need two pounds of ground beef, one pound of bulk Italian sausage (our favorite is from the Sparkle butcher), one large chopped yellow onion, one seeded and chopped red bell pepper, three cloves of minced garlic, two 15 ounce cans of kidney beans that are rinsed and drained, one 15 ounce can of pinto beans, also rinsed and drained, two 28 ounce cans of diced tomatoes, one 6 ounce can of tomato paste, one cup of beef stock and one cup of beer.
And you can’t have a chili recipe without a lot of spices. Check your spice cabinet for three tablespoons of chili powder, one tablespoon of Worcestershire sauce, two teaspoons of ground cumin, one teaspoon of dried basil, one teaspoon of salt, one teaspoon of freshly ground black pepper, one teaspoon of paprika and two teaspoons of hot sauce.
Now let’s get to cooking! In a large stock pot over medium-high heat, brown your sausage, ground beef, pepper and onion until cooked through, then drain off any excess grease.
Add in the beans, diced tomatoes, tomato paste beef stock and beer. Season with chili powder, Worcestershire sauce, garlic, cumin, basil, salt, pepper, paprika and hot sauce. Stir to blend, then cover and simmer over low heat for at least two hours, stirring occasionally.
After two hours, taste and adjust salt, pepper and chili powder if necessary. The longer the chili simmers, the better it will taste. Once finished cooking, serve with cheese, sour cream or any of your other favorite toppings.
Watch how to make One-Pot Beef and Sausage Chili on YouTube >>
One-Pot Beef and Sausage Chili
Ingredients
- 2 lbs ground beef
- 1 lb bulk Italian sausage
- 1 large yellow onion chopped
- 1 red bell pepper seeded and chopped
- 3 cloves garlic minced
- 30 oz kidney beans rinsed and drained
- 15 oz pinto beans rinsed and drained
- 56 oz diced tomatoes with juice
- 6 oz tomato paste
- 1 cup beef stock
- 1 cup beer
- 3 tbsp chili powder
- 1 tbsp Worcestershire sauce
- 2 tsp ground cumin
- 1 tsp dried basil
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp paprika
- 2 tsp hot sauce
Instructions
- In a large stock pot over medium-high heat, brown your sausage, ground beef, pepper and onion until cooked through, then drain off any excess grease.
- Add in the beans, diced tomatoes, tomato paste beef stock and beer. Season with chili powder, Worcestershire sauce, garlic, cumin, basil, salt, pepper, paprika and hot sauce. Stir to blend, then cover and simmer over low heat for at least two hours, stirring occasionally.
- After two hours, taste and adjust salt, pepper and chili powder if necessary. The longer the chili simmers, the better it will taste. Once finished cooking, serve with cheese, sour cream or any of your other favorite toppings.
