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!

Course Main

Cuisine American

Keyword beans, beef, chili, sausage

Prep Time 15

Cook Time 5

Total Time 5 15

Servings

Calories 376kcal

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 ½ tablespoons chili powder
2 teaspoons Kosher salt
1 ½ teaspoons ground cumin
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon ground coriander
¼ teaspoon ground cinnamon
2 bay leaves
1 28 ounce diced tomatoes
4-6 cups beef broth
1 can great northern beans rinsed and drained
1 can pinto beans rinsed and drained
1 can light red kidney beans rinsed and drained
1 can dark red 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.

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