6-Bean Beef and Sausage Chili

There are two things I really like to have in my chili: Italian sausage and lots of beans. I know, I know. I am violating several chili laws, specially by adding beans, but if it’s called 6-bean beef and sausage chili it’s gonna have beans in it!

The sausage adds such a great flavor. People often aren’t expecting it. This chili has chunks of beef, like you’re looking forward to, that are countered by the different texture and bite (I used hot sausage) of the sausage. The beans, well, the more the merrier. I just love the texture and flavor, particularly when there is a large variety of beans in the bowl.

6-Bean Beef and Sausage ChiliAnita prefers her chili over spaghetti. I had never seen or heard of such a thing before I moved to Indiana. But, I made her a small pot of pasta so she too could enjoy this great chili.

6-Bean Chili

Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 10 -12
Author Mike

Ingredients

  • 2 pounds beef chuck trimmed, cut into bite-sized pieces
  • 1 pound Italian sausage removed from casings, crumbled
  • 1 medium yellow onion chopped
  • 1 medium green bell pepper chopped
  • 3 cloves garlic minced
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons Kosher salt
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 2 bay leaves
  • 1 28 ounce can diced tomatoes (I used petite diced)
  • 4-6 cups beef broth
  • 1 can great northern beans rinsed and drained
  • 1 can pinto beans rinsed and drained
  • 1 can light kidney beans rinsed and drained
  • 1 can dark kidney beans rinsed and drained
  • 1 can black beans rinsed and drained
  • 1 can navy beans rinsed and drained
  • Sour cream shredded cheddar cheese and green onions for garnish

Instructions

  • Brown meats in a large pot or Dutch oven. Drain if desired.
  • Add onion, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon and cook over medium-high heat until vegetables are starting to soften, about 6-8 minutes.
  • Add bay leaves, tomatoes and beef stock. Bring to a boil then reduce to a simmer. Cover partially and simmer for 3 to 4 hours or until beef is tender, stirring occasionally.
  • Add beans, stir, and cook another 30 minutes.
  • Serve garnished with sour cream, cheddar, and chopped green onions.

Spicy Ground Beef Chili

This is a super-easy to make spicy ground beef chili, yet it is very tasty. I like to freeze it in batches so I have an easy-to-heat-and-eat lunch on hand. It is meant to be spicy and it is. A big bowl of this chili will chase away winter weather, no matter how bad it is outside. I find it particularly hits the spot after shoveling snow!

Spicy Ground Beef ChiliAlthough this recipes calls for using only ground beef, you could substitute some ground pork or my favorite, ground Italian sausage. Or go for a half-beef, half-sausage mixture.

Also try my three-meat spicy chili.

Spicy Ground Beef Chili

Course Main
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Author Mike

Ingredients

  • 2 pounds ground beef
  • 1 large white onion chopped
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 4 cloves garlic minced
  • 1 4 ounce can green chile peppers drained
  • 1 medium jalapeno pepper diced
  • 2 14 1/2 ounce cans diced tomatoes
  • 1 15 ounce can beans (pinto, kidney... whichever you prefer) drained and rinsed
  • 1 1/2 tablespoons mild chili powder
  • 1 teaspoon cayenne
  • 1/2 teaspoon chipotle chile powder
  • 1 teaspoon kosher salt
  • 1 to 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper

Suggested toppings

  • Shredded cheddar cheese
  • Pickled jalapenos

Instructions

  • Brown the ground beef in a large pot or Dutch oven or medium-high heat. Drain all but 1 tablespoon of the drippings.
  • Add the onion and cook until the onion starts to soften.
  • Add garlic and bell peppers and cook another 2-3 minutes.
  • Add the remaining ingredients. Stir.
  • Bring to a boil, then reduce to a simmer and simmer uncovered for at least 30 minutes or until the sauce is the desired thickness.
  • Cover and simmer another 20 minutes.
  • Serve with your favorite toppings.

Oven-Baked Hot Dogs

Who would’ve thought… who would’ve known…. that oven-baked hot dogs could be soooo good? Maybe it was because I was just jonesin’ for a hot dog, but a glance outside made me realize that a grilled dog just wasn’t in my future. These baked ones came out just great!

Here are they are just before getting cheesed and baked. No point in being shy with the toppings. These are meant to be messy dogs so go all out.Oven-Baked Hot DogsAnd… the money shot! I think these oven-baked hot dogs would be great for a party, kids or not! Also try my awesome pickle hot dogs. For another great oven-baked favorite, cook up a few racks of oven-baked ribs.

Oven-Baked Hot Dogs

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Author Mike

Ingredients

  • 1 tablespoon butter
  • 1 cup white onion diced
  • 1 15 ounce can chili
  • 8 hot dog buns
  • Mayonnaise
  • 8 all hot dogs
  • 1/2 cup sweet pickle relish
  • 1 cup shredded cheddar cheese
  • Pickled jalapenos optional

Instructions

  • Preheat oven to 350 F.
  • Melt the butter in a saute pan over medium-high heat.
  • Add the onions and cook until just starting to get tender.
  • Stir in the chili and heat through. Remove from heat.
  • Spread a little mayonnaise on the inside of all the hot dog buns. Yes, mayonnaise. Trust me.
  • Add a hot dog into each bun then place into a 9" x 13" baking dish. You might have to squeeze them in a bit, but that's ok.
  • Top each dog with a tablespoon of the pickle relish.
  • Spoon the chili mixture over the hot dogs and top with cheese and jalapenos (if using).
  • Bake for 40 minutes.

Easy Chili Cheese Baked Potatoes

Having a baked potato for dinner is like having breakfast for dinner. It’s something I always look forward to. But for some reason, I feel mischievous having one. It’s like I’m breaking the rules. These easy chili cheese baked potatoes made me feel like I was breaking a lot of rules.Easy Chili Cheese Baked PotatoesI think my addiction to baked potatoes really got started in college, at a great dive in Fayetteville, Arkansas, called Hogs Breath Eatery. That’s where I would get a huge loaded baked potato for just a few bucks. My favorites were the Terlingua and The Works. Also, their variation of these easy chili cheese baked potatoes.

Easy Chili Cheese Baked Potatoes

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 3
Author Mike

Ingredients

  • 3 large baked Russet potatoes see The Best Baked Potato
  • 3 tablespoons butter
  • Salt and pepper to taste
  • 1 15 ounce can chili, warmed
  • Handful shredded cheddar cheese
  • 3 dollops sour cream
  • 1 green onion chopped

Instructions

  • Split potatoes open and add one tablespoon of butter to each.Sprinkle with salt and pepper.
  • Add chili, cheese, and sour cream and top with green onions.

Southwestern Chili with Corn Chips

Give me a big ole bowl (or plate) of Southwestern chili and some corn chips and I’m a happy guy. Make it spicy and I’m even happier.Southwestern Chili with Corn ChipsAlso try my spicy ground beef chili.

Southwestern Chili with Corn Chips

Course Main
Cuisine Southwestern
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8

Ingredients

  • 2 pounds ground beef
  • 2 medium white onions chopped
  • 1/2 medium red bell pepper diced
  • 1/2 medium green bell pepper diced
  • 6 garlic cloves minced
  • 1 6 ounce can tomato paste
  • 1 tablespoon mild chili powder
  • 1 teaspoon hot chili powder
  • 1 teaspoon dried oregano
  • 2 teaspoons paprika
  • 1-2 teaspoons ground cumin
  • 1/2-1 teaspoon crushed red pepper flakes
  • 1/4 cup masa
  • 1/2 cup water
  • 2 10 ounce cans Rotel tomatoes (original or hot)
  • 1 15 ounce can sweet corn, drained
  • 1 15 ounce can red kidney beans, rinsed and drained

Serving suggestion

  • Corn chips
  • Green onions sliced
  • Sharp cheddar cheese shredded
  • Sour cream

Instructions

  • Heat a Dutch oven or large pot over medium-high heat. Crumble the beef into the pot and cook until done. Remove to a paper towel-lined plate. Remove all but 1 tablespoon of the drippings.
  • Add the onion and peppers and cook until starting to soften.
  • Add the garlic and cook another minute.
  • Add the tomato paste, chili powders, oregano, paprika, cumin and pepper flakes.Stir.
  • Stir in the masa and 1/2 cup of water. The mixture will begin to thicken.
  • Add the tomatoes, corn, kidney beans and beef. Stir. Bring to a boil then reduce to a simmer and continue simmering for at least 15 minutes.
  • Season with salt and pepper to taste.
  • Serve with desired toppings.

He-Man Chili

Winter doesn’t seem to want to let go this year.  That calls for chili. Or even better, this He-Man chili.He-Man ChiliI’ve become a big fan of using Italian sausage in my chili. It really adds great flavor and a different texture than beef. Also try my old fashioned two-meat chili.

He-Man Chili

Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8

Ingredients

  • 6 slices thick-cut bacon
  • 1 pound hot Italian sausage
  • 1 pound ground beef
  • 1 large white onion chopped
  • 1 large green bell pepper chopped
  • 1 jalapeno minced
  • 4 cloves garlic minced
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seed
  • 3 tablespoons chili powder
  • 2 28 ounce cans diced tomatoes
  • 1/4 cup Worcestershire sauce
  • 2 cups or 1 small can beef broth
  • Creole seasoning

Suggested toppings

Instructions

  • Heat a large Dutch oven or pot. Add the bacon and cook until crispy, Remove to a large paper towel-lined plate.
  • Remove all but 2 tablespoons of the bacon drippings.
  • Crumble in the sausage and cook until done. Remove to the plate with the bacon.
  • Crumble in the beef and cook until done. Remove to the plate with the bacon and sausage.
  • Remove all but 1 tablespoon of the drippings and add the onion, bell pepper, and jalapeno and cook until just softened.
  • Add the garlic and cook for another minute.
  • Stir in the dry mustard, celery seed and chili powder. Reduce heat and simmer for 10 minutes.
  • Add the tomatoes, Worcestershire sauce and broth. Bring to a boil then reduce heat to a simmer.
  • Add Creole seasoning to taste. Simmer 1 to 1 1/2 hours stirring every 30 minutes.
  • Serve with desired toppings.

Old-Fashioned Two-Meat Chili

I found this recipe for old-fashioned two-meat chili over at Drick’s Rambling Cafe, one of my favorite blogs to read. Drick Perry posts the kinds of foods we really enjoy: Cajun, Creole and Southern, among others. This chili has a slight kick, but not so much that it hides all of the great flavors inside. Beans, veggies, V-8 juice, broth, and two kinds of meats (hmmmm… so that’s where the name comes from!) all combine to make something special.

Old-Fashioned Two-Meat ChiliThis chili has quite the ingredient list, but it is still easy to make and worth the effort. It makes a big batch, but don’t worry, it won’t last. V-8 juice in a chili is a great thing. I used spicy, of course. I wouldn’t be afraid to add V-8 to your favorite chili recipe.

If you don’t have or can’t find ground pork, substitute Italian sausage. Just crumble it into small pieces before browning.

Also try my southwestern chili with corn chips.

Old-Fashioned Two-Meat Chili

Course Main
Cuisine Southwestern
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 10 -12

Ingredients

  • 1 tablespoon vegetable oil
  • 2 pounds beef chuck trimmed and cut into bite-sized pieces
  • 1 pound ground pork
  • 2 15 1/2 ounce cans pinto beans, rinsed and drained
  • 2 large white onions chopped
  • 2 large green bell peppers chopped
  • 2 cloves garlic minced
  • 1-2 tablespoons ground cumin
  • 4-6 tablespoons chili powder
  • 2 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • 1/2 tablespoon freshly ground black pepper
  • 1 teaspoon sugar
  • 1 teaspoon oregano
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon or more cayenne pepper
  • 1 bay leaf
  • 2 cups beef broth
  • 1 cup V-8 vegetable juice more or less
  • 1/2 cup fresh parsley chopped
  • 1 28 ounce can diced tomatoes
  • 1 6 ounce can tomato paste
  • Shredded cheese for topping

Instructions

  • Heat oil over high heat in a large Dutch. Add the chuck and brown completely. Remove to a bowl.
  • Add the pork and brown. Remove to the same bowl with the chuck.
  • Remove all but 1 tablespoon of the drippings.
  • Add the onion and peppers and saute until softened.
  • Add the garlic and cook,another minute.
  • Add the cumin, chili powder, flour, paprika, black pepper, sugar, oregano, vinegar, and cayenne. Stir to fully coat the onions and peppers.
  • Add the bay leaf, beef broth and enough of the vegetable juice to thin the mixture.
  • Stir in the parsley, beans and meat.
  • Bring to a boil and reduce to a simmer. Cover and continue simmering for 1-2 hours or until the beans are nice and tender and the meat is tender.
  • Add the diced tomatoes and the tomato paste. Stir. Add more vegetable juice if needed.
  • Continue simmering for another 30 minutes.
  • Serve topped with shredded cheese.

Roger Staubach’s Chili-in-a-bag

When I was a young lad, Roger Staubach was my hero. I was too young to really understand football, but I knew enough to realize that Roger “The Dodger” was the real deal. I had my Dallas Cowboys pajamas, and a Cowboy’s leather (ok, fake leather) jacket, and I even played football on the 5th grade Cowboy’s team (that didn’t last long, but that’s a whole other post entirely). Anyway, here’s Roger Staubach’s Chili-in-a-bag.Roger Staubach's Chili-in-a-bag

So, because he and I are so connected (!), I figured I’d better make Roger Staubach’s chili-in-a-bag recipe! This isn’t one of those cook-all-day, fancy fru-fru chili recipes. But it is darned good. Seriously good. I poured it into small bags of Fritos and they disappeared in minutes! In many ways it reminds me of another of my favorites, a Walking BBQ (BBQ in a bag!),

Also try my slow cooker Lone Star State chili.

Roger Staubach's Chili-in-a-bag

Darned good chili that is very easy to make. The Ranch-style beans are what really make this chili. Substitute kidney beans if you have to, but it won't be quite as good!
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • 1/2 white onion chopped
  • 1/2 green bell pepper chopped
  • 1 1/4 cups ketchup do not substitute tomato sauce
  • 1/2 cup water. plus a little more
  • 2 tablespoons mild or hot! chili powder
  • 1 15 ounce can Ranch-Style Beans, un-drained
  • Salt and pepper
  • Hot sauce to taste
  • Cheddar cheese shredded
  • 2-3 green onions chopped
  • 4 1 ounce bags Frito chips

Instructions

  • Heat a medium pot over medium-high heat. Add the ground beef and brown.
  • Add in the onion and bell pepper and cook for 4-5 minutes or until the onion has started to soften.
  • Reduce heat to medium low.
  • Add in ketchup, water, chili powder and beans.
  • Add salt and pepper and hot sauce, to taste.
  • Stir. Add more water, a little at a time, if the mixture is too thick.
  • Reduce heat to a simmer. Cover and cook, stirring every 15 minutes, for 1 hour.
  • Let cool slightly.
  • Spoon into chip bags. Top with cheese and green onion and serve.

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

Ingredients

  • 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

Instructions

  • 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.

6 Bean Chili

This 6 bean chili is fantastic. I love all the various beans in it. It’s great for cold weather.6 Bean ChiliWe’re getting snow here today in Indianapolis. This chili will take the edge off of the shoveling we’re going to have to do! Instead of green onions as garnish, I used cebollitas, which are like green onions on steroids. They’re often grilled or roasted, but also worked great as a garnish on this chili.

Also try my He-Man chili.

6 Bean Chili

Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 12
Author Mike

Ingredients

  • 2 pounds chuck cut into bite-sized pieces
  • 1 medium yellow onion diced
  • 1 medium green bell pepper diced
  • 3 cloves garlic minced
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons salt
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon
  • 2 bay leaves
  • 1 28 ounce can diced tomatoes (I used petite diced)
  • 4-6 cups beef broth
  • 1 can great northern beans rinsed and drained
  • 1 can pinto beans rinsed and drained
  • 1 can light kidney beans rinsed and drained
  • 1 can dark kidney beans rinsed and drained
  • 1 can black beans rinsed and drained
  • 1 can navy beans rinsed and drained
  • Sour cream shredded cheddar cheese and green onions for garnish

Instructions

  • Brown meat in a large pot or Dutch oven.
  • Add onion, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon and cook over medium-high heat until vegetables are starting to soften, about 6-8 minutes.
  • Add bay leaves, tomatoes and beef stock. Bring to a boil then reduce to a simmer. Cover partially and simmer for 3 to 4 hours or until beef is tender, stirring occasionally.
  • Add beans, stir, and cook another 30 minutes.
  • Service garnished with sour cream, cheddar, and chopped green onions.