Description

This Sweet Italian Sausage Chili is a hearty and flavorful twist on traditional chili, featuring a blend of ground beef, sweet Italian sausage, and a medley of beans simmered in a savory tomato base. Infused with smoky bacon, garlic, and a rich combination of spices including chili powder, smoked paprika, and cumin, this chili balances sweet, smoky, and tangy flavors perfectly. Topped with shredded cheese and sour cream or Greek yogurt, it’s a comforting meal ideal for gatherings or cozy nights in.

Ingredients

Scale

Meat and Bacon

8 slices bacon, diced
1 lb ground beef
1 lb sweet Italian sausage, casings removed

Vegetables and Aromatics

1 white onion, diced
3 cloves garlic, minced

Beans

1 (32 oz) can kidney beans, drained and rinsed
1 (32 oz) can white beans (cannellini or Great Northern), drained and rinsed

Tomato Base and Sauces

1 (28 oz) can crushed tomatoes, undrained
1 cup ketchup

Sweeteners and Condiments

½ cup brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 cup water

Spices and Seasonings

3 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 teaspoons salt
1 teaspoon black pepper

Optional Toppings

Shredded cheese
Sour cream or Greek yogurt

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Instructions

Cook Bacon and Sauté: In a large Dutch oven, cook the diced bacon over medium heat until crispy. Once cooked, remove the bacon from the pot and set it aside on paper towels to drain. Carefully drain the rendered bacon grease from the pot, leaving only a small amount for sautéing.
Sauté Onion and Brown Meats: Add the diced white onion to the pot and sauté until softened and translucent, about 5 minutes. Then add the ground beef and sweet Italian sausage (with casings removed) to the pot. Brown the meats thoroughly, breaking them up with a spoon as they cook. Once browned, stir in the minced garlic and cook for an additional minute until fragrant.
Add Beans and Tomato Base: To the pot, add the drained kidney beans, white beans, undrained crushed tomatoes, ketchup, and 1 cup of water. Mix all ingredients well to combine.
Season the Chili: Stir in the brown sugar, Worcestershire sauce, Dijon mustard, chili powder, smoked paprika, ground cumin, salt, and black pepper. Add the previously cooked bacon crumbles back into the pot and stir thoroughly to incorporate all flavors.
Simmer the Chili: Bring the pot to a simmer over medium heat. Reduce heat to low and let the chili cook gently for 30 minutes, stirring occasionally to prevent sticking and to blend flavors. If the chili becomes too thick, add a little more water to achieve desired consistency.
Serve: Once the chili is fully cooked and flavors melded, serve hot. Offer optional toppings such as shredded cheese and a dollop of sour cream or Greek yogurt to enhance the dish.

Notes

For a spicier version, add chopped jalapeños or a pinch of cayenne pepper.
Using a Dutch oven ensures even heat distribution and excellent flavor development.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Drain and rinse canned beans well to reduce sodium content.
Adjust the brown sugar amount to balance sweetness according to taste.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Course
Method: Stovetop
Cuisine: American