Soups, Stews & Chili

Smoked Sausage and Ground Beef Chili

By Clara ·
November 1, 2026

When the beef and smoked sausage hit the Dutch oven together, the kitchen starts smelling like a proper pot of chili before the tomatoes even go in. The beef breaks into savory crumbles, while the sausage brings its own smoky character to every spoonful. I like this combination because the finished chili has more going on than a pot made with just one kind of meat.

The spices and tomato paste get a minute in the pot before the crushed tomatoes, beans, and broth loosen everything into a simmer. That brief pause gives the chili powder, cumin, smoked paprika, and oregano time to meet the tomato paste instead of floating on top of the finished chili. After an uncovered simmer, the broth settles into a thick, tomato-rich sauce with tender beans and plenty of sausage and beef in each bowl.

Why This Chili Simmer Stays Uncovered

Crushed tomatoes and beef broth make a loose base when they first meet the browned meat and beans. Leaving the pot uncovered lets some of that moisture evaporate as the chili cooks. The result is a thicker sauce that clings to the sausage and beef instead of pooling like soup at the bottom of the bowl.

A covered pot traps steam, which slows that reduction. It can leave you with a chili that tastes finished but still looks thin. Keep the heat low enough for a steady, gentle simmer rather than a hard boil, and stir now and then so the bottom doesn’t catch. You want small bubbles breaking across the surface, not a rolling churn. The uncovered simmer also gives the separate ingredients time to settle into one cohesive pot without needing a thickener.

This matters especially here because both kinds of beans and the crushed tomatoes bring plenty of substance already. Give the liquid time to reduce around them, and the chili thickens naturally while the beans stay nestled in the sauce.

How the Smoked Sausage, Beef, and Beans Shape the Pot

• Ground beef — The 85% lean blend gives the chili enough richness without leaving as much excess fat as a fattier grind. Breaking it into small crumbles helps it distribute through the beans and tomato base. A leaner ground beef can make the meat feel less tender; a fattier one means more fat to drain.
• Smoked sausage — This is where the pot gets its distinct smoky, savory bites. Choose smoked sausage you enjoy eating on its own, since its seasoning carries through the chili. Another smoked sausage works, but its salt level and smoke intensity can shift the final taste.
• Onion and garlic — The diced onion softens into the base, while minced garlic adds a sharper savory note. Dice the onion fairly evenly so the pieces soften at a similar pace, and mince the garlic finely so it blends in rather than leaving large, raw-tasting bits.
• Chili powder, cumin, smoked paprika, and oregano — Together, these dried seasonings make the chili taste rounded and warm, with smoked paprika reinforcing the sausage’s smoky notes. Freshness matters most for spices that have been open for a long time; old jars tend to smell muted before they ever reach the pot.
• Tomato paste, crushed tomatoes, and beef broth — Tomato paste deepens the tomato base, crushed tomatoes give it body, and beef broth loosens everything enough to simmer. Crushed tomatoes are a better fit here than diced tomatoes because they create a more even sauce. Keep the broth beef-based for the savory finish this combination is built around.
• Kidney and black beans — Kidney beans are sturdy and pleasantly substantial, while black beans add a softer texture and a little contrast. If you only have one of the two listed varieties, use that bean instead of the other; the chili will still work, though the mix of textures will be simpler. Drain and rinse either kind before adding it.

From a Proper Meat Brown to a Thick Simmer

Brown the Beef and Sausage

Set a 6-quart Dutch oven over medium-high heat and add the ground beef, sliced smoked sausage, kosher salt, and black pepper. Cook for 8 to 10 minutes, breaking the beef apart as it browns. The ground beef should be browned throughout and reach 160°F; the sausage will warm alongside it. Drain the excess fat before moving on, so the finished chili doesn’t carry a greasy layer.

Soften the Onion, Then Add Garlic

Add the diced onion to the pot and cook for 5 to 7 minutes, stirring occasionally, until it softens. The pieces should look translucent around the edges rather than crisp and raw. Stir in the minced garlic and cook for 30 seconds. Keep it moving during that short time; garlic can turn bitter if it sits against the hot pot too long.

Coat the Spices in Tomato Paste

Stir in the chili powder, cumin, smoked paprika, dried oregano, and tomato paste. Cook for 1 minute, scraping and stirring so the spices and paste coat the meat and onion. The mixture will look thick and concentrated, and the spices should smell fragrant. If the paste starts sticking hard to the bottom, keep stirring rather than letting it scorch.

Simmer Until the Sauce Thickens

Add the crushed tomatoes, drained and rinsed kidney beans, drained and rinsed black beans, and beef broth. Bring the pot to a simmer over medium-high heat, then reduce the heat to low. Simmer uncovered for 30 to 40 minutes, stirring occasionally. The chili is ready when the liquid has thickened around the meat and beans rather than sitting thinly beneath them.

Two Simple Ways to Change the Beans

Questions That Come Up When Making This Chili

Smoked Sausage and Ground Beef Chili

Smoked sausage and ground beef chili combines browned meat, kidney beans, black beans, and tomatoes in one Dutch oven. A low, uncovered simmer thickens the chili and lets the smoky spices meld into a hearty bowl.

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Prep Time 15 minutes mins

Cook Time 52 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 560

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef 85% lean
• 12 oz smoked sausage sliced into 1/4-inch rounds
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 yellow onion medium, diced
• 3 cloves garlic minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp dried oregano
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) kidney beans drained and rinsed
• 1 can (15 oz) black beans drained and rinsed
• 1 cup beef broth

Equipment

• 1 6-quart Dutch oven

Method

 

1. In a 6-quart Dutch oven over medium-high heat, cook the ground beef and sausage with the salt and pepper, breaking up the beef, for 8 to 10 minutes, until the beef is browned and reaches 160°F; drain excess fat.
2. Add the onion and cook for 5 to 7 minutes, until softened, then stir in the garlic and cook for 30 seconds.
3. Stir in the chili powder, cumin, smoked paprika, oregano, and tomato paste; cook for 1 minute.
4. Add the crushed tomatoes, kidney beans, black beans, and beef broth, then bring the chili to a simmer over medium-high heat.
5. Reduce the heat to low and simmer uncovered for 30 to 40 minutes, stirring occasionally, until thickened.

Notes

For the thickest chili, simmer uncovered until it reaches your preferred consistency, stirring occasionally. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a leaner variation, substitute ground turkey for the ground beef.