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Thick and Meaty Chili with Beef and Italian Sausage

Thick beef and Italian sausage chili simmers uncovered on the stovetop with kidney beans, pinto beans, and smoky spices. A long simmer gives it a hearty texture, and a 10-minute rest lets the flavors settle before serving.
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Prep Time 15 minutes
Cook Time 1 hour 8 minutes
resting 10 minutes
Total Time 1 hour 33 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 lb beef ground, 85% lean
  • 1 lb Italian sausage bulk, mild or hot
  • 1 yellow onion medium, diced
  • 4 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed

Equipment

  • 1 6-quart Dutch oven or heavy pot

Method
 

  1. Heat the vegetable oil in a 6-quart Dutch oven or heavy pot over medium-high heat.
  2. 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.
  3. Spoon off excess fat, leaving about 1 tablespoon in the pot.
  4. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  5. Stir in the garlic for 30 seconds.
  6. Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and tomato paste; cook for 1 minute.
  7. Add the crushed tomatoes, beef broth, Worcestershire sauce, kidney beans, and pinto beans, stirring to combine.
  8. Bring the chili to a simmer.
  9. Reduce the heat to low and simmer uncovered for 45 to 60 minutes, stirring occasionally, until thickened.
  10. Remove the pot from the heat and let the chili rest for 10 minutes before serving.

Notes

For the thickest texture, simmer uncovered until the chili is thickened, stirring occasionally. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a leaner variation, use turkey Italian sausage.