Chunky beef and sausage chili

38

PREP TIME

10 min

TOTAL TIME

10 hrs

Makes

6 servings

Chunky beef and sausage chili

Chunky sausage and beef chili
Andreas Trauttmansdorff

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.


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 chili powder
  • 1 tsp cinnamon
  • 1 tsp dried oregano leaves
  • 1 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp allspice , optional
  • 4 hot Italian sausages
  • 500 g cubed stewing beef
  • 2 green bell peppers , chopped
  • 540-mL can bean medley

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.

Nutrition (per serving)

  • Calories
  • 447,
  • Protein
  • 33.8 g,
  • Carbohydrates
  • 30.2 g,
  • Fat
  • 22.2 g,
  • Fibre
  • 8.8 g,
  • Sodium
  • 1086 mg.

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.