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

( 32 ratings )

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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