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Classic Beef & Sausage Chili

A thick, perfectly balanced chili full of beef, Italian sausage, beans, spices and beer. What could be better?
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 8

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