Description
A hearty and flavorful chili filled with ground beef, sausage, and a mix of beans.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups chopped onion
- 1/2 cup chopped celery
- 1/3 cup chopped green bell pepper
- 1 pound ground beef
- 1 pound sweet Italian sausage
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1 teaspoon sugar
- 1/8 teaspoon cayenne pepper
- 1 (29-oz) can diced tomatoes (undrained)
- 2 (12 oz) each cans tomato sauce
- 1 tablespoon hot sauce
- 1 (15 oz) can chili beans (undrained)
- 1 (15 oz) can kidney beans (drained and rinsed)
Instructions
- Heat the olive oil in a Dutch oven or soup pan over medium heat.
- Add the onion, celery, and bell pepper and cook until starting to soften.
- Add the ground beef and sausage. Cook, breaking it up as it cooks, until the meat is fully cooked.
- Add the chili powder, cumin, garlic powder, salt, pepper, oregano, sugar, and cayenne pepper. Stir into the meat and cook for another minute or two.
- Stir in the diced tomatoes and tomato sauce, then stir in the hot sauce.
- Add both the chili beans and the kidney beans, stir to combine.
- Bring the chili to an easy boil and cook for 10-15 minutes, until the flavors are combined and the chili is heated through.
Notes
- This chili pairs well with cornbread or over rice.
- Adjust the heat by adding more cayenne pepper or hot sauce according to your preference.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg