The first thing you notice is the smell of beef and Italian sausage browning together; the pot already smells like chili before the tomatoes go in. I like this combination because the sausage brings its own seasoning while the ground beef gives every spoonful a hearty, familiar base. Together, they make a thick and meaty chili that doesn’t need a long list of extras to taste full.
Tomato paste and crushed tomatoes build the body, while kidney and pinto beans make the pot feel substantial without taking over. I simmer the chili uncovered so the liquid can cook down instead of leaving a soupy broth. Give it time, stir now and then, and let it rest before serving. You’ll have a rich, spoon-coating bowl with tender beans and plenty of browned meat.
Kitchen Note
Drain and rinse both kinds of beans well before they go into the pot. I let them drain while the meat browns so excess canning liquid doesn’t thin the chili.
Save this thick and meaty beef and Italian sausage chili for a cold night when you want a spoonful that’s hearty, rich, and full of beans.
Why This Chili Thickens Without Flour or Cornstarch
A thick chili doesn’t need a separate starch slurry. Here, the body comes from letting the crushed tomatoes and broth reduce together in an uncovered pot. As moisture escapes, the tomato base concentrates and clings to the meat and beans instead of pooling around them.
The tomato paste helps give that base a deeper, rounder taste, while the beans add their own substance as they simmer. That’s why the uncovered part matters: put a lid on and steam stays trapped, slowing the reduction. Keep the heat low enough for a steady simmer, not a rolling boil, and stir from the bottom occasionally so nothing catches. The chili will look looser early on; near the end, the liquid should coat the beans and settle into the spaces between the meat.
If you prefer a looser bowl, stop once it reaches the consistency you like rather than waiting for the full simmer window. For a thicker pot, let it keep simmering and check the texture as it goes. The beans should stay whole, not dissolve into the sauce.
The Sausage, Tomato, and Bean Choices That Shape the Pot
- Ground beef and Italian sausage — The 85% lean ground beef gives the chili its beefy base, and bulk sausage brings seasoned pork and a different texture. Buy bulk sausage if you can; links work too if you remove their casings before cooking. Mild sausage keeps the flavor gentle, while hot sausage brings extra heat without another ingredient.
- Chili powder, cumin, smoked paprika, and oregano — These dried seasonings give the tomato base its familiar chili character, with cumin and paprika adding warmth and oregano a savory herbal note. Freshness matters most for the chili powder and cumin; if the jars smell faint, the finished pot will taste flatter. The listed dried herbs and spices are already convenient to use, so there’s no extra prep.
- Tomato paste and crushed tomatoes — Paste gives the chili a concentrated tomato note, while crushed tomatoes provide the bulk of the sauce. A standard can of crushed tomatoes is a good fit here; there’s no need to pay extra for a specialty brand. Stir the paste into the seasonings before adding the can so it coats the meat evenly.
- Kidney and pinto beans — Kidney beans hold their shape, and pinto beans bring a softer, creamier bite. Canned beans keep the prep simple; drain and rinse them to leave their packing liquid behind. Using both gives the chili more textural contrast than relying on only one kind.
- Beef broth and Worcestershire sauce — Low-sodium broth adds savory liquid without making it hard to control the seasoning, and Worcestershire gives the tomato base a deeper, tangy edge. The standard versions are fine here; the broth is simmered with several strongly flavored ingredients, so a premium one isn’t necessary.
How to Brown the Meat and Build a Thick Chili Base
Brown the Beef and Sausage
Warm the vegetable oil in a 6-quart Dutch oven or heavy pot over medium-high heat, then add both meats. Break them into small pieces as they cook for 8 to 10 minutes, until browned and the meat reaches 160°F. If the pieces stay in large clumps, the chili won’t have that even, meaty texture in each spoonful. Spoon off the excess fat, leaving about 1 tablespoon in the pot.
Soften the Onion Before Adding Garlic
Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until it softens. You’re looking for translucent edges and a little give, not browned or crisp pieces. Stir in the minced garlic and cook for 30 seconds; garlic can turn bitter if it sits against the hot pot too long. Keep it moving with the onion.
Coat the Meat in Seasonings and Tomato Paste
Stir in the chili powder, cumin, smoked paprika, oregano, kosher salt, black pepper, and tomato paste. Cook for 1 minute, stirring so the paste and spices coat the meat rather than gathering in a dry clump. The mixture will look darker and smell more fragrant as the spices warm. If the bottom starts sticking, keep stirring and move straight to the liquid additions.
Simmer Uncovered Until the Liquid Clings
Add the crushed tomatoes, beef broth, Worcestershire sauce, kidney beans, and pinto beans, then stir to combine and bring the pot to a simmer. Reduce the heat to low and simmer uncovered for 45 to 60 minutes, stirring occasionally. A steady, gentle bubble is what you want; a hard boil can break up the beans and make the bottom more likely to catch. When the chili has thickened, remove it from the heat and let it rest for 10 minutes before serving.
Ways to Adjust the Heat and Meat Balance
Choose Hot Sausage for a Spicier Pot
Use hot rather than mild bulk Italian sausage for a warmer, more peppery chili. It changes the heat without changing the basic cooking method; if you want a gentler bowl, stick with mild sausage.
Lean the Flavor More Toward Beef
For a more beef-forward version, replace some of the Italian sausage with an equal amount of the ground beef, keeping the total meat quantity the same. The pot will have less of the sausage’s seasoning and more straightforward beef flavor, while keeping the same hearty format.
Storage and Reheating
- Refrigerator: Store in a covered container for 3 to 4 days. The chili will thicken as it chills, and the beans may soften a little.
- Freezer: Freeze in airtight containers for up to 3 months, leaving a little room at the top. Thaw overnight in the refrigerator for more even reheating.
- Reheating: Warm gently on the stove, stirring often; add a small splash of beef broth if it’s thicker than you like. Avoid a hard boil, which can break down the beans and make the chili splatter. Reheat leftovers to 165°F.
Questions That Come Up While Making This Chili
Thick and Meaty Chili with Beef and Italian Sausage
Ingredients
Equipment
Method
- Heat the vegetable oil in a 6-quart Dutch oven or heavy pot over medium-high heat.
- Add the ground beef and Italian sausage, breaking the meat into small pieces, and cook for 8 to 10 minutes until browned and it reaches 160°F.
- Spoon off excess fat, leaving about 1 tablespoon in the pot.
- Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the garlic for 30 seconds.
- Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and tomato paste; cook for 1 minute.
- Add the crushed tomatoes, beef broth, Worcestershire sauce, kidney beans, and pinto beans, stirring to combine.
- Bring the chili to a simmer.
- Reduce the heat to low and simmer uncovered for 45 to 60 minutes, stirring occasionally, until thickened.
- Remove the pot from the heat and let the chili rest for 10 minutes before serving.