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

Equipment

Dutch Oven

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 for garnish
cheddar cheese shredded, for garnish
green onions chopped, 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.

Notes

Feel free to substitute hot Italian sausage for a nice little kick!

Nutrition