There's a chill in the air and snow on the ground, so for me, this can only mean one thing, it's chili time. Luckily I made a batch of Favorite Sausage Chili. I combine sausage and beef for the perfect meat combo, lots of onions and peppers, and warm seasonings. After some simmering, I have the most delicious pot of chili. The sausage adds a great depth of flavor to this classic. It's just what I hope for to warm up after playing around in the snow all day.
Ingredients for Favorite Sausage Chili:
1 pound Italian Sausage, casings removed
1 pound ground beef
grapeseed oil
2 1/2 cups diced onions
2 cups diced green bell pepper
4 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ancho chili powder
1 tablespoon + 1 teaspoon dried oregano
2 teaspoons cumin
1 teaspoon kosher salt
2 14.5 ounce cans petite diced tomatoes
2 8 ounce cans tomato sauce
1 empty 8 ounce sauce can filled with water
2 15 ounce cans kidney beans, rinsed and drained
Serve with grated cheddar cheese and sliced green onions.
Time-Saving Tip: Prepare the chili a day in advance and gently reheat before serving.
Let's see what we need.
We're ready to cook.
Saute the onion and pepper with 3 teaspoons of oil for about 4 minutes. Stir in the garlic.
Add the sausage and beef. Sprinkle the chili powder, ancho chili powder, oregano, cumin, and salt on top. Combine well and saute. Break up the meat with a wooden spoon while cooking until the meat is no longer pink.
Stir in the sauce, tomatoes, and water. Fold in the beans and simmer until the chili has thickened and the flavors have melted together; about 25 minutes.
It's ready! Favorite Sausage Chili is perfect for keeping you warm on a chilly day. It's delicious, and leftovers make an awesome lunch the next day.
Enjoy!
Favorite Sausage Chili:
1 pound Italian Sausage, casings removed
1 pound ground beef
grapeseed oil
2 1/2 cups diced onions
2 cups diced green bell pepper
4 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ancho chili powder
1 tablespoon + 1 teaspoon dried oregano
2 teaspoons cumin
1 teaspoon kosher salt
2 14.5 ounce cans petite diced tomatoes
2 8 ounce cans tomato sauce
1 empty 8 ounce sauce can filled with water
2 15 ounce cans kidney beans, rinsed and drained
Saute the onion and pepper with 3 teaspoons of oil for about 4 minutes. Stir in the garlic.
Add the sausage and beef. Sprinkle the chili powder, ancho chili powder, oregano, cumin, and salt on top. Combine well and saute. Break up the meat with a wooden spoon while cooking until the meat is no longer pink.
Serve with grated cheddar cheese and sliced green onions.
Stir in the sauce, tomatoes, and water. Fold in the beans and simmer until the chili has thickened and the flavors have melted together; about 25 minutes.
Time-Saving Tip: Prepare the chili a day in advance and gently reheat before serving.
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