Hearty Italian Sausage Chili with Beef
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Italian Sausage Chili is the fastest way to get dinner on the table! It comes together with 6 ingredients in just 15 minutes, perfect for lazy days or busy weeknights. Bulk it up with extra veggies and make it as spicy or as mild as you’d like. This sausage chili recipe is so good… it’s a keeper in my book!
Italian Sausage Chili
I always keep our pantry stocked with beans because they are so easy to incorporate into everyday meals… from soups and pasta salads to casseroles or this beef and sausage chili.
With fall coming later and later in the year, we’re all craving hearty soups and chilis that aren’t too heavy.
The key to making the heartiest chili is sausage and beef — yes, both!
And with fire-roasted diced tomatoes and flavorful chili beans, you can add incredible, slow-cooked flavor in no time.
Chili with sausage and beef is perfect for feeding a crowd and doubles just as easily. Your friends and family will never believe you whipped this up in just 15 minutes.
Ingredient Notes and Substitutions
- Ground Beef – Opt for a lean blend so there’s less grease to drain off after browning. Or, substitute ground turkey or chicken for an even leaner version!
- Smoked Sausage – You’ll need pre-cooked links for this sausage chili recipe. I like using hot Italian sausage, but regular smoked sausage or kielbasa would be tasty too.
And if you want to keep all of the meat extra lean, try chicken or turkey sausage links instead. - Jalapeno Peppers – These add just a little bit of heat, though you can remove the ribs and seeds from the peppers for a less spicy dish.
- Fire Roasted Diced Tomatoes – My secret to “simmered all day” flavor in a fraction of the time! Use the kind that comes with garlic for even more flavor.
- Kidney Beans in Chili Sauce – Instead of grabbing an armful of ingredients from the pantry, all you need are two cans of these flavorful beans!
No need to drain — that liquid is much needed for your Italian sausage chili. - Spices – Add as much or as little crushed red pepper as you’d like for a fiery kick. Don’t forget some kosher salt too, which enhances all of the flavors!
Tips and Tricks to Make Perfect Beef and Sausage Chili
- Brown the ground beef with diced jalapenos.
This locks in the juices and creates a nice crust on the beef while mellowing out the “grassy” flavor of the peppers.
No need for oil, as the beef has plenty of fat to start. But be sure to drain off any excess grease before adding the rest of the ingredients.
- Give it time to simmer.
While this dish can be served after just 5 minutes of simmering, it doesn’t hurt to cook it a bit longer! That just gives the flavors time to meld together and deepen even more.
Just don’t simmer it too long or all of the liquid will evaporate, leaving you with a dry, paste-like consistency. Yuck!
- Bulk it up with extra vegetables.
Zucchini, mushrooms, carrots, and onions would all taste incredible in this chili sausage and beef recipe.
Sauté them for a few minutes after the beef is browned, then simmer everything until the veggies are tender.
Don’t feel like doing a lot of chopping? Toss in a drained can of corn or some frozen peas and carrots instead.
Prep Ahead
- Slice sausage
- Dice jalapeno peppers
Kitchen Tools You Will Need
- 4 Quart Saucepan or any large soup pot.
- Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sautéing vegetables and browning meat.
- Can Opener – It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well!
Serving Suggestions
Top your bowl with your choice of shredded cheese, sour cream, avocado slices, and green onions.
Or, have everything set out for an easy game day spread — everyone can customize their bowls themselves!
Pair beef and sausage chili with cornbread muffins or a slice of beer bread slathered in butter.
I also like to toss together a green salad or some crunchy coleslaw for a refreshing side.
Storing and Reheating Chili with Sausage and Beef
Once cooled, transfer leftovers to an airtight container and refrigerate for 3-4 days. In fact, this dish is even better the next day.
Italian sausage chili also freezes incredibly well, so feel free to make an extra large batch! Store for 2-3 months and thaw in the refrigerator before reheating.
Warm chili with sausage and beef on the stovetop over low heat, stirring frequently until warmed through.
Sausage Chili Recipe FAQ
The most obvious way is by adding more spices. Chili powder is specifically crafted with savory favorites like garlic powder, onion powder, cumin, and paprika and is a staple in most chili recipes.
The other option is to include some acid, be it vinegar, lime juice, or a little booze. I won’t judge you for adding a splash of whiskey or bourbon… In fact, I’ve got a steak chili recipe that includes just that!
You bet! The best part about this recipe is how quickly it comes together, but sometimes you just need dinner waiting for you when you get home.
Brown the ground beef and jalapenos on the stovetop as directed, then scrape into the slow cooker and add the remaining ingredients.
Set to Low for 6 hours or High for 3-4 hours. Crockpot chili sausage and beef may be a bit thinner, but you can easily thicken it up with a cornstarch slurry.
Bay leaves or dried basil and oregano can help tone down tomato flavor, though the peppers in this recipe should do just that.
If you plan on using bay leaves, you’ll want to simmer the chili a bit longer and fish them out before serving.
Enjoy!
With love, from our simple kitchen to yours.
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Hearty Italian Sausage Chili with Beef
Ingredients
- 1 pound lean ground beef
- 2 jalapeno peppers, diced
- 1 teaspoon kosher salt
- 14 ounces smoked hot Italian sausage
- 29 ounces fire roasted diced tomatoes with garlic, 2 – 14.5 ounce cans
- 31 ounces Bush's Kidneys Beans in Mild Chili Sauce, 2 – 15.5 ounce cans
- 1 teaspoon crushed red pepper, to taste
Instructions
- In a large (4-quart) saucepan over medium high heat, add beef, jalapeno and salt. Cooked until lightly browned, break beef up with a wooden spoon as it cooks.
- Add sausage, tomatoes, beans, and crushed red pepper flakes (to taste – less for mild, more for hot). Stir. Simmer 5 minutes.
- Serve and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2017, updated and republished January 2025
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Just wondering if there is enough garlic in the tomato's, I think a clove or two more is needed. What about chili powder, chili needs chili powder. Let each person add red pepper flakes if they want, some like it real spicy and others mild. Maybe simmer at least an hour so all the flavors can meld together? 15 minutes seems too short. Anyways, I'll be making this tonight for dinner with the suggestions I made.
I love a quick and easy chili, this was delicious.