Introduction
This chili recipe is a hearty, flavorful dish perfect for warming up on a cold day or for gatherings with friends and family.
Combining ground beef and breakfast sausage with a medley of sautéed vegetables, beans, and a rich tomato base, this chili is packed with bold spices and a touch of sweetness from optional beer.
Serve it with cornbread, over rice, or with your favorite toppings for a comforting meal everyone will enjoy.
Ingredients
Meats:
2 pounds ground beef
1 pound breakfast sausage (browned and drained)
Vegetables:
1 green bell pepper (diced)
1 red bell pepper (diced)
1 small onion (diced)
1 jalapeño (diced)
2 celery stalks (diced)
Other Ingredients:
2 cups beef broth
1 can mild chili beans
1 can light red kidney beans
1 can petite diced tomatoes
4 teaspoons minced garlic
6 ounces tomato paste
1 cup Red’s Apple Ale beer (optional)
1 big squeeze of ketchup
Spices and Seasonings:
2 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon oregano
2 teaspoons cayenne pepper
1/2 cup chili powder
Instructions
Prepare the Meats:
In a large skillet or pot, brown the ground beef and breakfast sausage over medium heat. Drain excess fat and set aside.
Sauté the Vegetables:
Heat a drizzle of olive oil in the same pot. Add the diced green and red bell peppers, onion, jalapeño, and celery. Sauté until softened, about 5 minutes.
Combine the Ingredients:
Return the browned meats to the pot with the sautéed vegetables. Stir in the minced garlic and cook for 1 minute.
Add Liquids and Seasonings:
Pour in the beef broth, diced tomatoes, tomato paste, ketchup, and beer (if using). Add the chili beans, kidney beans, and all the seasonings. Stir to combine.
Simmer the Chili:
Reduce heat to low and simmer for at least 45 minutes, stirring occasionally. For deeper flavor, simmer for 1-2 hours.
Serve:
Ladle into bowls and serve with your favorite toppings, such as shredded cheese, sour cream, green onions, or crushed tortilla chips.
Variations and Tips
Protein Swaps:
Substitute ground turkey or chicken for a lighter version.
Try adding cooked, shredded chicken or chorizo for extra flavor.
Vegetarian Option:
Omit the meats and double the beans. Add diced zucchini, mushrooms, or lentils for texture.
Heat Adjustment:
For a milder chili, reduce or omit the cayenne pepper and jalapeño.
For extra spice, add more cayenne, chili powder, or a dash of hot sauce.
Sweetness Boost:
If you enjoy a slightly sweeter chili, add a tablespoon of brown sugar or honey.
Serving Suggestions:
Pair with cornbread, over baked potatoes, or as a topping for nachos or hot dogs.
How to Store
Refrigeration:
Cool the chili completely and transfer to an airtight container. Refrigerate for up to 4 days.
Freezing:
Portion the chili into freezer-safe containers or bags. Label and freeze for up to 3 months.
Reheating:
Thaw in the refrigerator overnight (if frozen). Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave in 1-2 minute intervals.
Nutritional Information (Per Serving, Based on 8 Servings)
Calories: 430
Protein: 28g
Fat: 27g
Saturated Fat: 9g
Carbohydrates: 19g
Fiber: 5g
Sugar: 6g
Sodium: 920mg
(Note: Nutritional values are approximate and will vary depending on ingredients and serving sizes.)
This chili is a crowd-pleaser that you can customize to suit any taste. It’s even better the next day!