Beef and Sausage Chili

Beef and sausage chili is hearty, filling and just the ticket for a slow-cooked meal on a blustery, cold night. This tasty version is made in a crockpot, and after some light prep, you can toss everything in and leave it to cook all day. The result is a wholesome beef and sausage medley marinated in tomato, veggies and seasonings that will be ready and waiting for you, come dinnertime. Serve it with warm, buttery rolls, topped with your favorite chili garnishes, and you’ll feel cozy and nourished no matter what the weather’s doing outside.

Ingredients for Beef and Sausage Chili

• Beef and sausage: You can opt for either lean ground beef or regular, though the extra fat content in the regular makes for a heartier chili and deeper beef taste. This recipe also calls for a pound of bulk pork sausage; if it’s frozen, let it thaw before cooking.
• Kidney beans: You’ll be using four cans of kidney beans, but if you like variety, you can switch it up and grab a different bean for all four cans. Whatever you choose, do rinse and drain them before adding them in.
• Canned tomatoes: You’ll be using two cans of regular diced tomatoes as well as two cans of diced tomatoes with green chiles. All four cans will go into the recipe undrained.
• Fresh veggies: Onion and green pepper may be basic, but they’re staples in a chili recipe like this one.
• Seasonings: To season this mouthwatering chili, you’ll be using an envelope of taco seasoning (or make homemade taco seasoning—it’s easy!), plus salt and pepper.
• Toppings (optional): Shredded cheddar cheese, chopped red onion and sour cream are always good chili toppings. Of course, you can also add your own favorites.

Directions

Step 1: Cook the meat

In a large skillet, cook the beef and sausage over medium heat until the meat is no longer pink. Drain any excess liquid, then transfer the meat to a 5-quart slow cooker.

Step 2: Add the remaining ingredients and slow-cook

Stir in the kidney beans, diced tomatoes, diced tomatoes and green chiles, onion, green pepper, taco seasoning, salt and pepper. Cover and cook on high for four to five hours, or until the vegetables are tender.

Step 3: Garnish and serve

Serve the bowls of chili topped with shredded cheese, chopped onion and sour cream, as desired.

Beef and Sausage Chili Variations

• Swap the meats: You can use ground turkey or chicken, add bacon, use hot Italian sausage or any combination of these for an equally delicious take on this chili recipe with sausage and beef.
• Mix up the beans: Don’t stop at just kidney beans—add black, navy, pinto or similar beans to the mix.
• Add some veggies: Drop some frozen corn in during the last few minutes of cooking, add cubed sweet potatoes or play around with different peppers.
• Make it green: Add thick slices of luscious avocado on top, along with a few sprinkles of diced fresh parsley or cilantro.

How to Store Beef and Sausage Chili

Any leftovers can be stored directly in the pot you cooked in—just throw the cover on. If you’d prefer a smaller container option, place cooled beef and sausage chili into an airtight container. Either way, keep it in the fridge for three to four days.

Can you freeze chili with sausage and beef?

Yes, you can freeze chili with sausage and beef. Once it’s cooled, spoon the chili into a freezer-safe, airtight container. Because it can be stored in the freezer this way for four to six months, we recommend labeling the container with the date you made the chili. And as an FYI: The quality of taste may start to decline after the six-month mark, but it will still be safe to consume.

Beef and Sausage Chili Tips

What can I do with leftovers?

This chili recipe with sausage and beef is hearty, thick and just right for a loaded nacho situation. It’s also delightful warmed up, stuffed into a roll and loaded with shredded cheese. Or heat it up and pour it over the top of a hot dog or burger for a loaded grill night. Basically, this a versatile dish, not only because of how you can add or subtract ingredients to make it your own, but also because of how you can serve it. Simply put, it’s a winner!

Why did my meat turn out rubbery?

If you’ve overcooked the meat or stirred it around too much while it was cooking (this can drive out the moisture from the meat, creating a tougher texture), you may end up with meat that’s a bit more rubbery than you’d like. To remedy this, cook the meat in a small mixture of salt and baking soda, which work to help the meat hold on to its moisture as it cooks.

How can I add a bit more depth and flavor?

Chili with sausage and beef has plenty of flavor, but if you want to really wow your taste buds, try adding dark beer. You don’t have to add the whole bottle—just enough to give it flavor, but not so much that it makes the chili soupy. You can also add more peppers, garlic and other veggies of your choice, as well as a few other types of beans. Again, this is a versatile recipe, so you can really make it your own without worrying about fudging with the flavors too much.