Chunky beef and sausage chili

Prep 10 min
Total 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.

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Ingredients

796-mL can
diced or whole tomatoes
156-mL can
tomato paste, about 2/3 cup
5
garlic cloves, or 1 tbsp bottled chopped garlic
2
onions, coarsely chopped
2 tbsp
1 tsp
1 tsp
1/2 tsp
1/4 tsp
allspice, optional
4
hot Italian sausages
500 g
cubed stewing beef
2
green bell peppers, chopped
540-mL can

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.

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.

Freshen Up

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

Nutrition

Calories 447
Protein 33.8 g
Carbohydrates 30.2 g
Fat 22.2 g
Fibre 8.8 g
Sodium 1086 mg
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Photo credit: Chunky sausage and beef chili</br>Andreas Trauttmansdorff

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