Beef and Italian Sausage Chili Version 2.0

I’m not a big believer in the “rules” around how chili should be made. Some folks say it can’t have beans, some say it can’t have Italian sausage, and that’s fine… and maybe this isn’t a “real” chili, but it’s dang good. I’d sit down with a bowl of this beef and Italian sausage chili any time, any where. It has a bit of kick, and fantastic layers of flavor.

Beef and Italian Sausage ChiliAlso try version 1.0 of this great chili. It’s just as great, just a little different. You can’t have too many variations on beef and Italian sausage chili, if you ask me. If you prefer a bean-only chili, my white bean chili is the way to go.

Beef and Italian Sausage Chili

Course Main
Cuisine Southwestern
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 8 -12

Ingredients

  • 1/2 pound bacon
  • 1 pound ground beef
  • 1 pound mild Italian sausage
  • 1 package of chili seasoning mix or use 2 tablespoons of homemade seasoning
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 1/2 sweet onion chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 2 medium carrots chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 2 14 1/2 ounce cans Del Monte Italian recipe stewed tomatoes, chopped
  • 3 cups spicy V-8 vegetable juice
  • 2 cups beef broth
  • 1/3 cup Heinz 57 Steak Sauce
  • 1 teaspoon red pepper flakes
  • 1 15 ounce can dark red kidney beans, rinsed and drained
  • 1 15 ounce can black beans, rinsed and drained
  • 1 tablespoon fresh parsley chopped

For garnish

  • Extra sharp cheddar cheese shredded
  • Green onion sliced
  • Sour cream

Instructions

  • Cook the bacon in a large skillet until just starting to crisp. Remove to a paper towel-lined plate. Remove all but one tablespoon of the bacon fat.
  • Crumble the beef and sausage into the skillet and brown. Drain off most of the resulting grease.
  • Stir in the chili seasoning, cumin, garlic salt, and black pepper. Reduce heat to low.
  • In a large Dutch oven, place the onion, bell peppers, carrots, celery and garlic. Add in the tomatoes, vegetable juice, broth, steak sauce and red pepper flakes. Bring to a boil then reduce the heat a simmer and continue simmering until the vegetables are tender. The carrots will take the longest to cook.
  • Add the cooked meat, beans and cilantro to the Dutch oven and stir.
  • Crumble the bacon and add to the pot.
  • Simmer for another 30 minutes. Add more salt and pepper, to taste.
  • Serve with garnishes, if desired.

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