Award-Winning Best Beef and Sausage Chili Recipe

This award-winning chili recipe has been a favorite of our friends and family for years. With beef, sausage, red and black beans, roasted tomatoes, and chopped fresh veggies, it really is the Best Beef and Sausage Chili Recipe that always keeps people coming back for a second bowl.

Several years ago my husband and I hosted the annual chili cook off contest at our church. The previous year we had entered the contest but were not among the winners. So we decided to change up our recipe.

We searched online for award winning chili recipes. We read through numerous recipes making a list of our favorite ingredients as we went. Then we sat down together and decided which ones we wanted to include in our recipe. That year we won the chili cook off! The Best Beef and Sausage Chili recipe below is the recipe we created, and we haven’t changed anything about it since.

This Best Beef and Sausage Chili recipe has become a family favorite dinner. It’s easy to make a huge pot to feed a crowd and is perfect for tailgating, the Super Bowl, camping, Halloween night, having friends over, or even a weeknight meal.

Best Beef and Sausage Chili Recipe Ingredients

• 1 medium yellow onion
• 4-5 garlic cloves (not pictured)
• 1 red bell pepper
• 2 jalapeño peppers
• 2-3 tbs olive oil
• 1 pound of ground beef
• 1 pound of ground mild Italian sausage (use hot Italian sausage if you like some extra heat)
• Carroll Shelby’s Chili Kit (omit the packet of masa flour)
• 26.5 oz can of black beans (or 2- 15 oz cans)
• 27 oz can of Bush’s Best Chili Beans in Mild Sauce (my preferred pinto beans)
• 32 oz beef broth
• 10 oz can Rotel Diced Tomatoes and Green Chilies
• 2- 14.5 oz cans Hunt’s Fire Roasted Diced Tomatoes
• salt and black pepper to taste

How to Make the Best Beef and Sausage Chili

1. Begin by dicing the onion, garlic, red pepper, and jalapeños. For a hotter chili include the seeds of the jalapeños. Omit the seeds for a milder chili. Dice everything up really small. Place all the diced veggies into a large pot or Dutch oven with some salt and pepper and sauté over medium-high heat in olive oil until tender.
2. Once the veggies are all tender add the sausage and ground beef into the pot.
3. Brown ground beef and cook until the meat is no longer pink stirring occasionally. I like to use paper towels to absorb the excess grease. 

4. The seasonings come next. The Carroll Shelby’s Chili Kit includes a packet of masa flour, but we don’t use it. If you like really thick chili, you may want to add it. If you prefer not to use the chili kit, you can substitute 3 tablespoons of chili powder, 1 teaspoon salt, and 1/2 teaspoon of cayenne pepper. We experimented with many different chili powders and love the taste of the spices in the Carroll Shelby’s Chili Kit best.
5. After stirring in the spices, add the chili beans (the black beans and kidney beans). We don’t even drain the liquid in the cans. Everything goes into the pot!
6. Now we’re ready to add some liquid. Pour in the entire box of beef broth.

7. And lastly we add the Rotel and Fire Roasted Diced tomatoes. Rotel is available in different heat levels, so choose the one you like best.

8. Stir everything together and simmer on low heat for at least 20 minutes. If you prefer more liquid you can add some water or more beef broth at this time. You can also let the chili simmer for an hour or longer if you like to make it ahead of time. Just watch the liquid levels and simmer on low heat. Your house will smell delicious!

What to Serve with Beef and Sausage Chili

A warm bowl of chili is extra good with your favorite toppings. Here are some toppings I like to serve with chili: 

• sour cream
• cheddar cheese
• hot sauce
• red pepper flakes
• green onions
• bacon bits
• corn chips
• oyster crackers
• saltine crackers
• sliced avocado
• fresh sliced jalapeño peppers

Here are some suggestions for side dishes to serve with chili:

• Sweet Corn Cakes
• Bread Sticks
• Cornbread
• Side Salad
• Rice

Tips & Tricks

• Choose a ground beef with some fat in it for this recipe for more flavor. I prefer 80% or 85% lean ground beef.
• Transfer to a slow cooker to keep the chili warm if serving for a party or on game day. 
• For a thicker chili, add some tomato paste and reduce the beef broth to 24 oz.
• Don’t forget the toppings! Serve with shredded cheese, sour cream, corn chips, oyster crackers, sliced avocado, and fresh sliced jalapeños.

What to do with Leftover Chili

I always make a big batch of this Beef and Sausage chili because it is just as good the next day. If you have lots of leftover chili, here are some additional ways to serve it: 

• Make Chili Dogs
• Add a layer of chili to some nachos. Top with shredded cheese.
• Stir some chili into queso to make a Chili Cheese dip.
• Serve it a different way such as over rice or noodles. 
• Freeze it in an airtight container. It will last up to 6 months in the freezer.

A Winner Every Time

This Award-Winning Beef and Sausage Chili is the perfect recipe to warm you up during chili season. With its hearty mix of beef and sausage, rich tomato base, and just the right amount of spices, it’s a classic chili recipe that hits all the right notes. Whether you’re serving it on a cold winter night or bringing it to a potluck, this chili is always a crowd-pleaser.

This recipe is so easy to make that it will quickly become your go-to recipe whenever you’re craving something comforting and delicious. The combination of beef and sausage gives it a unique flavor that sets it apart from other chili recipes, making it a great recipe to have in your collection.

So, the next time you’re looking for a dish that’s sure to impress, give our Award-Winning Beef and Sausage Chili a try. It’s a winner every time, bringing warmth and satisfaction to your table with every bowl. Enjoy the smiles and compliments from your family and friends as they savor this tasty, hearty chili. Happy cooking!

Best Beef and Sausage Chili Recipe

Melisha Kreppein

This award winning chili recipe is sure to become a family favorite. Great for serving a crowd, too!

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Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Soup, Stews

Cuisine American

Servings 10 servings

Calories 436 kcal

Equipment

• Dutch Oven

Ingredients

  

1x2x3x

• 1 medium Onion
• 4-5 cloves Garlic not pictured
• 1 Red bell pepper
• 2 Jalapeños
• 2-3 Tbs Olive oil
• 1 lb ground beef
• 1 lb ground sausage
• Carroll Shelby’s Chili Kit omit the packet of masa flour
• 2 cans Black beans
• 1 large can Bush’s Best Chili Beans
• 32 oz Beef broth
• 1 can Rotel Diced Tomatoes and Green Chilies
• 2 cans Hunt’s Fire Roasted Diced Tomatoes

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Instructions

 

• Dice the onion, garlic, red pepper and jalapeños. Do not include the jalapeño seeds.
• Place all the diced veggies into a large pot and sauté in olive oil until tender.
• Once the veggies are all tender add the sausage and ground beef into the pot.
• Cook until the meat is no longer pink, stirring and breaking up the meat as it cooks.
• When meat is cooked, add all packets in the seasoning kit except the masa flour.
• Stir in the spices, then add all cans of beans including juices.
• Add beef broth and stir.
• Add Rotel and diced tomatoes.
• Stir and let simmer over low heat for 20 minutes.

Nutrition

Calories: 436kcalCarbohydrates: 37gProtein: 29gFat: 17gSaturated Fat: 6gCholesterol: 61mgSodium: 1318mgPotassium: 1083mgFiber: 12gSugar: 7gVitamin A: 1360IUVitamin C: 25mgCalcium: 93mgIron: 5mg

Keyword Beef and Sausage Chili

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