Chunky beef and sausage chili

A tummy-warming chili is irresistible when the weather turns cold. This one kicks up the heat with Italian sausage and a winning mix of spices, including a hint of cinnamon.

1

( 32 ratings )

Preparation time:
10 minutes
Total time:
6 to 10 hours
Makes:
6 servings

A tummy-warming chili is irresistible when the weather turns cold. This one kicks up the heat with Italian sausage and a winning mix of spices, including a hint of cinnamon.

Chunky sausage and beef chili recipe

Ingredients

  • 28 oz (796 mL) can diced or whole tomatoes
  • 5.5 oz (156 mL) can tomato paste or 2/3 cup (150 mL)
  • 5  garlic cloves, minced, or 1 tbsp (15 mL) bottled chopped garlic
  • 2  onions, coarsely chopped
  • 2 tbsp (30 mL) chili powder
  • 1 tsp (5 mL) each ground cinnamon, dried oregano leaves and cayenne
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) allspice (optional)
  • 4  hot Italian sausages
  • 1 lb (500 g) cubed stewing beef
  • 2  green peppers, chopped
  • 19 oz (540 mL) can bean medley

A tummy-warming chili recipe is irresistible when the weather turns cold. This one kicks up the heat with Italian sausage and a winning mix of spices, including a hint of cinnamon.

Instructions

  • Drain tomatoes. Place in bowl of slow cooker. If using whole tomatoes, break up. Stir in tomato paste, garlic, onions and seasonings. Cut each sausage into 4 or 5 pieces. Stir in along with beef and peppers.
  • Cover and cook until beef is very tender, 4 to 6 hours on high or 8 to 10 hours on low. Then rinse and drain beans and stir in. Cover and cook until hot, 5 to 10 minutes. Ladle into bowls and serve with dollops of sour cream, grated cheddar or chopped avocado. Chili will keep well, covered and refrigerated, up to 5 days or freeze up to 3 months.

Freshen Up

Stir in 1 cup (250 mL) chopped fresh coriander or 2 coarsely chopped plum tomatoes along with beans.

Nutrition (per Serving)

protein
33.8 g
fat
22.2 g
carbohydrates
30.2 g
fibre
8.8 g
iron
5.3 mg
calcium
99 mg
sodium
1086 mg
calories
447 

One comment on “Chunky beef and sausage chili

  1. I have had this recipe for many years now, still have the torn page from Chatelaine magazine! This is by far the best chili I’ve had. Just love it and do the recipe at least once a month. I’d say I’m addicted! :)

    Reply

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