Spicy Sausage Chili
This Spicy Sausage Chili combines Italian sausage with your choice of ground meat, beans, and a perfect blend of spices for a rich, hearty meal. Make it on the stovetop in 45 minutes or let it simmer all day in the crockpot. Customize the heat level and toppings for a satisfying bowl that's perfect for game day or cozy weeknight dinners.
Ingredients
- 1 pound ground Italian sausage hot or sweet, depending on your heat preference
- 1 pound additional meat ground turkey, beef, or pork—your choice
- 2 tablespoons olive oil
- 1 large onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 4 garlic cloves minced
- 2 jalapeños seeds removed and diced (leave seeds in if you're brave)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons oregano
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper adjust to your heat tolerance
- 1 can 14.5 oz fire-roasted diced tomatoes
- 1 can 14.5 oz regular diced tomatoes
- 1 can 6 oz tomato paste
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 cup beef or chicken broth more if you like it soupier
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- Salt and black pepper to taste
For serving (optional but highly recommended)
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Diced avocado
- Crushed tortilla chips
- Corn bread
Instructions
- Brown the meats: In your Dutch oven or large pot over medium-high heat, cook the Italian sausage and your second meat choice until no longer pink, breaking it into crumbles (about 7-8 minutes). If there's excessive fat, drain some but leave about 1 tablespoon for flavor.
- Add the aromatics: Toss in the diced onion, bell peppers, and jalapeños. Cook until they begin to soften, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant. (Don't burn the garlic—it gets bitter and will send your chili down a sad path.)
- Spice it up: Sprinkle in all your dry spices (chili powder, cumin, oregano, smoked paprika, and cayenne). Stir continuously for about 1 minute to toast the spices and coat everything. Your kitchen should smell amazing right about now.
- Add the liquids and tomatoes: Pour in both cans of diced tomatoes with their juices, tomato paste, and broth. Stir to combine everything, scraping any browned bits from the bottom of the pot—that's concentrated flavor!
- Bean me up: Add the drained and rinsed beans, brown sugar, and Worcestershire sauce. Stir well to combine all ingredients.
- Simmer: For stovetop method, bring to a gentle boil, then reduce heat to low. Cover and simmer for at least 30 minutes, or up to 2 hours for deeper flavor. Stir occasionally to prevent sticking.
- Season to taste: Add salt and pepper as needed. Remember that sausage already contains salt, so taste before adding more.
- Serve it up: Ladle into bowls and let everyone customize with their choice of toppings.
For Slow Cooker Method
- Complete steps 1-3 on the stovetop first (browning meats and cooking vegetables).
- Transfer everything to your slow cooker.
- Add all remaining ingredients and stir well.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Notes
- The longer it simmers, the better it gets. This is one of those magical recipes that improves with time. Making it a day ahead? Even better.
- For a thicker chili, use less broth or simmer uncovered for the last 15-20 minutes.
- For a thinner, soupier version, add an extra cup of broth.
- Secret flavor boost: Add a splash of good beer or a shot of espresso for depth.
- Taste and adjust seasonings before serving—sometimes the spice level mellows during cooking.
- If it's too spicy, add a dollop of sour cream or more brown sugar to balance the heat.
- The sugar might sound strange, but it balances acidity and heat—don't skip it!