Sausage Chili
Sausage chili loaded wit beans, spices and seasoning then finished off with creamy Velveeta cheese in this super easy but delicious chili recipe.
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Servings: 8 serving
Ingredients
- 1 pound lean ground beef
- 1 pound ground Italian sausage
- 6 strips bacon, chopped
- 15 ounce can of pinto beans, drained & rinsed
- 15 ounce can of black beans, drained & rinsed
- 15 ounce can of petite diced tomato, drained & rinsed
- 1 medium yellow onion, diced
- 4 cloves garlic, minced or pressed
- 1 medium red bell pepper, diced
- 2 cup beef broth
- 8 ounce Velveeta cheese
Seasoning & spices
- 2 chicken bouillon cubes
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
Instructions
- In a Dutch oven or large pot, brown the sausage and ground beef. Remove from the pot once browned.
- After removing the ground beef and sausage, drain the excess fat then add in the bacon. Cook the bacon and remove once fully cooked and leave the bacon fat in the bottom.
- Now, add in the diced onion, red bell pepper and garlic. Cook until soft and the onions have changed color.
- Toss in the beans and diced tomato then add back in the cooked ground beef and sausage.
- Pour the beef broth in and lower the heat to low. Add in the seasonings and herbs including the bouillon cubes and Worcestershire sauce.
- Cook the chili on low for an hour covered.
- When finished, add in the Velveeta cheese. Once the cheese has melted into the chili stir in the cooked bacon to finish. Or save the bacon to top the chili for a crunchy texture.
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