I feel like a food group has really “made it” when it is designated its own season. Some seasons are rather short, like corned beef and cabbage season (aka St Patty’s Day) or turkey season (the week of Thanksgiving), other seasons are more widespread, like pumpkin season (it gets longer every year) and chili season.
While chili season officially starts on the first chilly night of the year and ends the night of the Superbowl, these guidelines are simply a suggestion and chili can be enjoyed anytime you crave something hearty and comforting. If you have been looking for a great chili recipe that comes together in one pot and hits all of those classic chili flavors that you crave then you should definitely give this one a try.
Let’s get started…
Everyone has their own chili recipe and chili is one of those recipes that people often just wing, but over time, you develop a recipe that is perfect. Exactly how you want it. This is my version of the perfect chili recipe…
I start with 16 ounces of ground beef and 16 ounces of ground Italian sausage. I like the combination of both meats. Ground beef is such a classic chili protein and the Italian sausage adds something special to the overall flavor profile. You could go with all ground beef, but I highly recommend the Italian sausage.
Brown the beef and sausage in a large pot or dutch oven and then add 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 1 tablespoon of chili powder, 1 teaspoon of paprika, 1 teaspoon of cumin, 1 teaspoon of achiote powder, a large diced yellow onion and 4 cloves of finely minced garlic.
Mix until everything is fully combined and then cook over medium heat for about 5 minutes.
Once the onions have softened and the spices are fragrant, its time to add some beer…
Add about 6 ounces of Guinness or any beer with a similar flavor profile. There are other Irish stouts, milk stouts, cream ales and porters that would work great in chili too, so if you have a local favorite feel free to go with that!
Use a stiff wooden spoon to work up any brown bits from the bottom of the pot before you begin adding the other ingredients.
Once all of those beautiful browned bits are worked up into the mix, add 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, 15 ounces of drained black beans, 15 ounces of drained dark red kidney beans, 14 ounces of fire roasted diced tomatoes, 7 ounces of diced green chilis and 2 to 3 cups of beef stock, depending on how thick you prefer your chili to be. I suggest starting with 2 cups and adding more later.
Once everything is completely combined, cover the pot and reduce the heat to the lowest setting that will maintain a simmer.
This chili is technically ready after about 40 minutes of simmering, but it is better after an hour and best after 90 minutes. Do with that information what you will. If you need chili now, it can be ready in an hour and if you need chili later, you can either make it ahead and let it simmer until you are ready or you can make it the day before and then start the simmering process later on.
This beef and sausage chili is my absolute favorite. It is thick and hearty with the perfect meat to bean ratio. I am personally not a huge fan of small red beans or pinto beans in chili, so I don’t add them, but if you love a certain kind of bean in your chili feel free to swap them out. As long as you end up with about 30 ounces of beans and 32 ounces of meat, your chili will remain properly balanced… at least in my opinion…
The only thing left to discuss are your topping choices.
You can go traditional with sour cream and shredded cheese, you can add fresh cilantro and a squeeze of lime for a latin twist or some pickled jalapeños if you prefer things with more of a kick.
The toppings are up to you, just make sure you pile them high and save room for seconds…
Classic Beef & Sausage Chili
Ingredients
Beef & Sausage Chili
- 16 ounces of ground beef
- 16 ounces of ground Italian sausage
- 2 teaspoons of garlic powder
- 2 teaspoons of onion powder
- 1 tablespoon of chili powder
- 1 teaspoon of paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of achiote powder
- 1 large yellow onion, diced
- 4 cloves of garlic, minced
- 6 ounces of beer (a stout, porter or cream ale)
- 2 tablespoons of tomato paste
- 1 tablespoon of worcestershire sauce
- 2-3 cups of beef stock
- 15 ounces of black beans, drained
- 15 ounces of dark red kidney beans, drained
- 14 ounces of diced fire roasted tomatoes
- 7 ounces of diced green chilies
Garnishes
- sour cream
- green onion, thinly sliced
- pickled jalapeños
- sharp cheddar, shredded
- lime wedges
- fresh cilantro, finely chopped
Instructions
- Add 16 ounces of ground beef and 16 ounces of ground Italian sausage into a large pot over medium heat and cook until browned and broken into small pieces
- Add 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 1 tablespoon of chili powder, 1 teaspoon of paprika, 1 teaspoon of cumin, 1 teaspoon of achiote powder, a large diced yellow onion and 4 cloves of finely minced garlic and mix until fully combined
- Cook for about 5 minutes over medium heat or until the onion has softened and the spices have become quite fragrant
- Add about 6 ounces of beer into the pot and use a wooden spoon to work up any brown bits from the bottom of the pot
- Add 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, 15 ounces of drained black beans, 15 ounces of drained dark red kidney beans, 14 ounces of fire roasted diced tomatoes, 7 ounces of diced green chilis and 2-3 cups of beef stock. Mix to combine
- Bring the chili up to a simmer
- Simmer covered for 90 minutes, reducing the heat to the lowest point that it will continue to simmer on
- Serve garnished with shredded cheese, sour cream, thinly sliced green onions, finely chopped cilantro, pickled jalapeños and lime wedges with some buttery crackers
- For leftovers, cover the pot and let the chili cool for 30 minutes before transferring it to the refrigerator
