Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 52 minutes
Total Time 1 hour 7 minutes
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.