Beef and Italian Sausage Chili

I hate Winter. I am also now realizing that I am not crazy about Fall either which used to be my favorite season (since Spring left me with allergies). As soon as it starts getting cold and dark earlier, I want to leave my home even less. One thing about the cold that I can look forward to is all the hearty, warm meals that aren’t as exciting during the Summer because it is just too hot. So if you dislike Winter like I do or even if you love it, here is a hearty, warm Beef and Italian Sausage Chili recipe for you.

This Chili recipe is already very flavorful but the Italian sausage takes it to another level. If you haven’t had Chili with Italian sausage yet, try it for your next Football party or family dinner and it will definitely be a hit. It is great topped with shredded cheddar cheese or sour cream or both if you are like me, and served with some cornbread or tortilla chips on the side. I had mine with my Honey Buttermilk Cornbread that I also have up on the blog.

Some Notes:

• I did not need any additional oil for this recipe but if your meat is really lean and the meat is sticking to the pan, you can add a tablespoon or two of oil.
• You can adjust the seasoning and heat level to your taste. This recipe has just a hint of heat, but that is also coming from someone who likes spicy food. If you want it less spicy you can use less cayenne pepper. If you want it spicier, you can use hot Italian sausage, add more cayenne or add some diced jalapeños.
• Be sure to taste before you finish cooking. You may want to add more salt or more broth if you want a soupier chili, or make any other adjustments.

Beef and Italian Sausage Chili

• 1 to 1 1/2 pounds ground beef
• 1 pound Italian sausage
• 1 large onion (diced)
• 1 medium green bell pepper (diced)
• 3 cloves garlic (minced)
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon cayenne
• 1 teaspoon black pepper
• 1/2 teaspoon ginger
• 1 teaspoon salt
• 1/2 cup tomato paste
• 5 to 6 medium tomatoes (chopped)
• 4, 15oz cans kidney beans (rinsed and drained)
• 2 cups beef broth

Method

Cook ground beef and sausage in a large non-stick pan, stirring to break down any chunks of meat. Add diced onions and bell peppers and cook until the onions begin to get translucent. Then add your spices, tomato paste and your tomatoes then stir and let cook for a couple of minutes. Add beans and beef broth, mix, place lid on the pot and let cook for about an hour. Stir from time to time during this hour, taste for seasoning and make any desired adjustments.

Serve hot, topped with cheese or sour cream (or both).