Beef and Italian Sausage Chili

This beef and Italian sausage chili is a wonderfully tasty chili. The Italian sausage really adds a lot to the flavor. It isn’t spicy. But it can be if you add a lot of hot sauce or use hot Italian sausage). The broth is flat-out crazy delicious. That’s what distinguishes a good chili from a great chili. This is great chili.Beef and Italian Sausage Chili

This recipe for beef and Italian sausage chili actually changed my view of beef-only chili. Now, I almost always add Italian sausage to my chili.

I found this recipe in Marje Lambert’s great cookbook, The Real Chili Cookbook. I did make a few minor changes for our tastes. Also try my version 2.0 of beef and Italian sausage chili.

Beef and Italian Sausage Chili

Fantastic take on traditional beef chili.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8


  • 1/2 pound Italian-style pork sausage
  • 2 pounds beef chuck cut into bite-sized cubes
  • 1 medium white onion chopped
  • 1 medium green pepper chopped
  • 2 cloves garlic minced
  • 2 14 1/2 ounce cans beef broth
  • 8 ounce can tomato sauce
  • 2 tablespoon chili powder
  • 2 teaspoon ground cumin
  • Hot sauce to taste


  • Crumble the sausage into a Dutch oven and cook over medium-high heat until cooked.
  • Add the beef and cook until browned. Spoon off excess fat.
  • Add onion, bell pepper and garlic and cook another 4 minutes.
  • Add remaining ingredients. Bring to a boil then reduce to a simmer and cook until beef is tender, about 3 1/2 hours. Add water (or more broth) if the chili gets too thin.
  • Season with salt if needed. Serve hot.

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