Chili with Beef and Sausage

I decided, since it’s starting to feel like fall, a good chili recipe was in order. Chili has been something I have always loved. I don’t really like kidney beans in it though, so I used pinto beans in this chili with beef and sausage recipe instead.

When I was in high school, I remember making a chili that didn’t turn out so well. I used a recipe that called for cocoa powder. It sounded weird to me at the time, but I wanted to follow the recipe. Let’s just say, it wasn’t my, or my parent’s, cup of tea. Dad probably ate it, but he will eat almost anything (except broccoli, peanut butter, and bone in chicken. One of these days I should make him some peanut chicken with broccoli. Ha!) This chili recipe is fantastic, and there is no cocoa powder to be found. What’s even better is that it is freezer friendly.

Every year I help out with a fundraiser at my work. It is a chili/soup cook off and bake sale. I usually run the bake sale (and make pies, my English muffin bread and my chocolate chip cookies), but I also make a soup or a chili. I might have to enter this chili with beef and sausage recipe into the competition (assuming one of my coworkers doesn’t look at this recipe and then make the same one. Wouldn’t that be funny? Oh, I would not be happy if someone used this recipe and they won first prize instead of me. Ha!) This chili is pretty mild. My hubby and kids don’t like spicy. If you wanted to spice this up a little add some hot sauce, jalapeno peppers, habanero peppers, or just use the hot versions of the taco sauce and green chilies in this recipe.

The best thing about making chili is that you can really throw in whatever you want. The only problem with that is, if you don’t write it down, you will never be able recreate that recipe again. Coming from experience, it is extremely sad when you can’t remember a recipe, especially when it was a delicious one.

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Chili with Beef and Sausage

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• Author: Lisa
• Total Time: 40 minutes
• Yield: 10 servings 1x

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Description

This chili is savory with a touch of sweetness. I use maple sugar to add the sweetness.  It hits the spot on a cool fall day.  Don’t forget to top with cheese, sour cream, crackers or Fritos chips.   

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Ingredients

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• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red pepper, diced
• 1 pound ground beef
• 1 pound ground pork sausage
• 5 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 1/2 teaspoon sea salt
• 1 teaspoon black pepper
• 3 tablespoons maple sugar (you can substitute pure maple syrup or brown sugar)
• 4 cups vegetable broth (you can substitute beef broth)
• 1 (28 oz) can crushed tomatoes
• 8 oz jar of taco sauce (I use mild, but if you like it spicy try medium or hot)
• 1 (15 oz) can of diced tomatoes
• 3 Roma tomatoes, diced
• 1 (15 oz) can pinto beans, drained
• 1 (4oz) can green chilies (we use mild, but feel free to add medium or hot green chilies)
• 3 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste

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Instructions

1. Preheat a large pot on the stove.
2. Add olive oil, onions and red pepper.  Saute until peppers and onions are cooked through.
3. Add ground beef and ground sausage.  Cook until meat is no longer pink.
4. Add minced garlic, chili powder, cumin, garlic powder, onion powder, sea salt, black pepper and maple sugar.  Stir until well combined.
5. Add vegetable broth, crushed tomatoes, taco sauce, diced tomatoes, Roma tomatoes, pinto beans, green chilies, Worcestershire sauce and tomato paste.  Stir to combine.
6. Bring to a boil.  Turn heat down and let simmer for 25 minutes.
7. Serve with your favorite toppings.  We like shredded cheese, sour cream and Fritos.

• Prep Time: 15 minutes
• Cook Time: 25 minutes