Beef and Sausage Chili with Three Beans
Beef and sausage chili combines ground beef, Italian pork sausage, two bell peppers, tomatoes, and three kinds of beans. Beer, tomato paste, and a generous chili-powder blend create a hearty, deeply seasoned pot.
Ingredients
Chili Base
- 2 tablespoons olive oil divided
- 1 large red onion diced
- 1 medium red bell pepper diced
- 1 medium yellow bell pepper diced
- 4 cloves garlic chopped
- 1 pound lean ground beef
- 8 ounces Italian pork sausage casing removed
- 1/4 cup chili powder American spice blend
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 4 ounces tomato paste
- 12 fluid ounces beer or the same amount of beef broth
- 28 ounces canned diced tomatoes undrained
- 14 ounces whole peeled tomatoes undrained
- 15 ounces black beans one 15-ounce can, drained and rinsed
- 15 ounces kidney beans one 15-ounce can, drained and rinsed
- 15 ounces pinto beans one 15-ounce can, drained and rinsed
Optional Toppings
- Sour cream optional, for serving
- Cheddar shredded, optional, for serving
- Olives sliced, optional, for serving
- Tortilla chips optional, for serving
As Needed
- water as needed during simmering
Instructions
Build Chili
- Heat 1 tablespoon olive oil in a large heavy pot over medium heat. Cook onion and both peppers for 5–7 minutes until soft, then garlic for 30 seconds.
- Add beef and sausage and cook 8–10 minutes, breaking them up, until cooked through and 160°F. Drain excess pooled fat.
- Add the remaining 1 tablespoon olive oil and stir in chili powder, cumin, and oregano for 30 seconds over medium heat. Stir in tomato paste and cook 1 minute.
- Pour in beer and scrape up browned bits. Add 28 ounces diced tomatoes and 14 ounces whole peeled tomatoes with their juices, crush the whole pieces, and stir in all three drained beans.
Simmer
- Bring to a gentle bubble, reduce to low, and simmer with the lid ajar for about 2 hours until thick. Stir occasionally and add water as needed if the base begins to dry.
- Taste for seasoning, divide into 6 generous portions, and serve with optional sour cream, cheddar, olives, and tortilla chips.
Notes
- Refrigerate in shallow containers within 2 hours and use within 3–4 days.
- Freeze without toppings for up to 3 months and thaw in the refrigerator.
- Reheat leftovers to 165°F before adding toppings.