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Beef and Sausage Sunday Chili
Andre Lewis

Beef and Sausage Sunday Chili

Italian sausage isn't traditional, but its fennel and garlic make a rich pot that tastes like it simmered longer than it did. Use mild sausage so the chile blend stays in control. This is thick, meaty chili with beans, not loose pasta sauce.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb 85-percent lean ground beef
  • 1 lb mild Italian sausage casings removed
  • 1 cup diced yellow onion
  • 1 cup diced red bell pepper
  • 3 tbsp chili powder
  • 1 tsp ground cumin
  • 28 oz canned crushed tomatoes
  • 15 oz canned kidney beans drained
  • 15 oz canned cannellini beans drained
  • 2 cups low-sodium beef broth
  • 1 1/2 tsp kosher salt

Method
 

  1. Cook the beef and sausage in a Dutch oven over medium-high heat for 9 to 11 minutes, breaking both into crumbles, until they reach 160°F.
  2. Drain all but 1 tablespoon of fat, add the onion and bell pepper, and cook for 6 minutes until soft.
  3. Stir in the chili powder and cumin for 30 seconds.
  4. Add the tomatoes, kidney beans, cannellini beans, broth and salt and bring the pot to a simmer.
  5. Cook uncovered over low heat for 40 minutes until thick enough to leave a brief trail when stirred.