Soups & Stews
This beef and pork sausage chili recipe delivers the kind of deep, smoky flavor that transforms a simple pot of chili into a weeknight masterpiece. I developed it after years of perfecting the balance between tender meat and rich spices—something that gets even better the next day. The secret lies in slow-cooking the sausages until they're fall-apart tender while building layers of chili powder, cumin, and a touch of smoked paprika that lingers on your palate.
The recipe combines ground beef and pork sausage for a hearty, meaty texture that holds up to reheating, while a blend of tomatoes, beans, and bell peppers adds depth and moisture. I use a pressure cooker for efficiency, but the slow-cooker method delivers the same rich results with hands-off convenience. The spices toast in the oil first, releasing their aromas before absorbing into the meat—a technique I learned from my time in Charleston kitchens.
By the time you're done, you'll have a pot of chili with caramelized edges, tender meat, and a broth so flavorful it coats every spoonful. The smoky notes from the sausages and spices deepen overnight, making leftovers even more satisfying. This is the kind of chili that feeds a crowd, warms up a cold night, and leaves everyone asking for seconds.
Serve it with crusty cornbread, tortilla chips, or a dollop of sour cream for the full experience. The recipe scales effortlessly, so double it for meal prep—just store it in the fridge for up to 5 days or freeze for months. Let's get cooking!
Ingredients for beef and pork sausage chili
Six hearty ingredients transform into chili so rich, it tastes better the next day.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80% lean) 🥩 | 1 ½ lb | Coarse grind for texture |
| Pork Sausage (Sweet or Spicy) 🥓 | 1 lb | Remove casing if linked |
| Yellow Onion 🧅 | 1 whole | Diced, medium dice |
| Red Bell Pepper 🍅 | 1 whole | Diced, any color |
| Garlic Cloves 🧄 | 4 cloves | Minced for aroma |
| Chili Powder 🌶️ | 2 tbsp | Smoked variety preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky flavor |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat |
| Canned Kidney Beans 🌱 | 15 oz | Drained and rinsed |
| Canned Black Beans 🌱 | 15 oz | Drained and rinsed |
| Crushed Tomatoes (San Marzano) 🍅 | 28 oz | High-quality canned |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Olive Oil 🫒 | 2 tbsp | For spice toasting |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
The ground beef and pork sausage are the stars here—Costco or Trader Joe's have the best pre-ground beef, and look for sweet or spicy pork sausage at the butcher counter. The San Marzano crushed tomatoes make a huge difference (yes, it's worth the splurge), but Muir Glen is a solid budget alternative. For the beans, drained and rinsed is non-negotiable—no one wants mushy chili. The yellow onion and red bell pepper should be diced uniformly (about 1/4-inch pieces) so they cook evenly. If you're short on time, pre-chopped frozen veggies work in a pinch—just thaw and drain first.
No chili powder? Mix 1 tbsp smoked paprika + 1 tsp cumin + 1/2 tsp cayenne for a quick swap. Running low on beef broth? Substitute with water + 1 tsp soy sauce (trust me, it works). The garlic can be roasted for a sweeter flavor—just wrap the whole cloves in foil and roast at 400°F for 10 minutes before mincing. For extra depth, toast the cumin and chili powder in the olive oil for 30 seconds before adding the meat—this releases their aromas and makes the whole chili sing. The San Marzano tomatoes are worth seeking out if you can find them, but any high-quality canned tomatoes will do in a bind.
This chili tastes even better the next day—plan ahead. Store in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months. I like to portion it into two-quart containers so I can grab one for lunches all week. The flavors meld beautifully overnight, so don't skip the leftovers. If you're prepping for a crowd, double the recipe—it scales perfectly. And if someone asks why it's so good? Just tell them it's the smoked paprika and slow-cooked sausages doing their magic.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no skillet, no pot, no mess. Just brown the beef and sausage in a deep skillet, toss in the onions and peppers, and let it simmer. Honestly, I’ve made it on nights when I forgot to take the roast out of the freezer.
- Double-Meat Payoff: That combo of lean ground beef and pork sausage? Chef’s kiss. The beef stays tender while the sausage adds rich, herby depth—especially if you go spicy. I’ll be real: my picky-eater husband doesn’t even notice the bell peppers because the meat steals the show.
- Lunchbox Hero: This chili is my secret weapon for meal prep. It reheats like a dream (no mushy textures, promise) and tastes just as good cold the next day—perfect for lunches or game-day snacks. Between us, I’ve packed it in thermoses for hikes and still had leftovers for breakfast.
- Budget-Friendly Powerhouse: Ground beef and pork sausage stretch miles in this recipe, and the veggies add bulk without breaking the bank. I’ve fed four people for under $12, and the flavors are so satisfying that no one complains when I serve it twice in a week. Not the prettiest, but the taste makes up for it.
Step-by-step instructions for beef and pork sausage chili
Here's how to build a chili so rich and smoky it tastes even better the next day.
Brown the Meats for Maximum Flavor
Heat a large Dutch oven over medium-high heat and add the 2 tablespoons olive oil. Add the 1.5 pounds ground beef (80% lean) and 1 pound pork sausage (remove casing if linked), breaking it up with a wooden spoon. Cook, stirring occasionally, until the beef loses its raw color and the sausage develops a deep golden brown crust—about 8-10 minutes.
This browning step is non-negotiable. It develops the Maillard reaction, creating deep, caramelized flavors that form the foundation of your chili. Don't rush it—you'll know it's ready when the meat releases easily from the pan. Use a slotted spoon to transfer the cooked meats to a large bowl and set aside.
Toast the Aromatics and Spices
In the same Dutch oven, add the diced yellow onion and diced red bell pepper. Cook over medium heat for 5-6 minutes, stirring occasionally, until the onions soften and the peppers begin to release their juices. Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant.
Now add the 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon smoked paprika, and ½ teaspoon cayenne pepper. Stir constantly for 1 minute until the spices are toasted and release their aromatic oils. This step deepens the flavor profile—don't skip it. The spices should smell rich and earthy, not burnt.
Build the Chili Base
Pour in the 28 ounces crushed tomatoes (San Marzano) and 2 cups beef broth, scraping up any browned bits from the bottom of the pan. Return the browned meats to the pot, along with the 15 ounces drained kidney beans and 15 ounces drained black beans. Stir to combine, then add the 1 teaspoon salt.
Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for 45-60 minutes. Stir occasionally to prevent sticking. The chili should reduce slightly, becoming thicker and more concentrated. You'll know it's ready when the flavors meld together and the beans are heated through—no longer crunchy when bitten.
Adjust and Serve
Taste the chili and adjust seasoning if needed. You might need a bit more salt, a pinch of cayenne for heat, or even a splash of broth if it's too thick. Let it cool slightly, then serve hot with toppings like shredded cheese, sour cream, or chopped green onions.
This chili tastes even better the next day as the flavors continue to develop. The smoky spices and rich meats create a hearty, satisfying dish that's perfect for feeding a crowd. The coarse grind of the beef and the pork sausage add texture, while the beans provide substance and fiber. Enjoy it with crusty bread or over rice for a complete meal.
Pro Tips For Making Beef And Pork Sausage Chili
- CRANK THE HEAT FIRST: I learned this the hard way—if you start slow with the ground beef and pork sausage, you’ll end up with greasy, undercooked meat instead of crispy edges. Get that pan screaming hot (medium-high) before adding the meat, then break it up with a wooden spoon while it cooks. The first 3-4 minutes should be aggressive—this seals the meat and renders fat properly.
- DICE THE ONIONS SMALL: I used to cut onions in big chunks for chili, thinking it would soften enough. Wrong. For this recipe, you want them to disappear completely—aim for ¼-inch dice or smaller. If you’re in a rush, pulse them in a food processor for 3-4 seconds, but don’t overdo it or they’ll turn to mush. The goal is uniform cooking, not texture.
- DON’T DRAIN THE SAUSAGE FAT: That golden liquid is flavor gold. When the pork sausage cooks down, resist the urge to pour off the rendered fat—it’s what carries the smoky, savory notes into the chili. Instead, let it pool in the pan and deglaze with a splash of beer or broth later. (Yes, even if it looks excessive—trust me.)
- SAUTE THE BELL PEPPER LAST: Raw red bell pepper in chili? It’ll turn to mush and release bitter water. Save it for the final 5 minutes of cooking—toss it in after the meat and onions are already browned. This keeps its crunch and bright color, adding a fresh contrast to the rich, meaty base. (Pro move: Remove it before serving if you hate chewy bits.)
Storing and reheating your beef and pork sausage chili
Fridge Storage Tips
Let your chili cool completely before transferring to an airtight container—I use glass Pyrex with snap-on lids for best results. Store in the fridge at 40°F or below for up to 5 days, but honestly? The flavors deepen overnight, so plan ahead. I portion mine into two-quart containers for easy grab-and-go lunches. The pork sausage stays tender, and the spices meld beautifully. 💪
Freezer Prep
For long-term storage, freeze chili in quart-sized freezer bags with 1 inch of headspace to prevent expansion cracks. I recommend heavy-duty Ziploc freezer bags—they stack neatly and thaw faster than containers. Label with the date and freeze for up to 3 months. The texture holds up surprisingly well, though it may be slightly thicker after thawing. Add a splash of broth when reheating. ❄️
Slow-Cooker Reheating
My preferred method for reheating is the stovetop—it preserves the best texture. Pour chili into a heavy-bottomed pot, add ¼ cup water or beef broth, and simmer over medium-low heat for 10-15 minutes. Stir occasionally to prevent sticking. Taste and adjust seasonings—chili often needs a pinch of salt after reheating. The slow cooker method works too: transfer to a slow cooker on low for 2-3 hours. 🔥
Microwave Shortcuts
For quick lunches, microwave individual portions covered with a damp paper towel on 70% power for 2-3 minutes. Stir, then continue in 1-minute intervals until reaching 165°F. Add a splash of water if it looks dry. I avoid high power—it can make the beans mushy. A 30-second stir between intervals keeps it even. 💡
Pro Tip: Double Batch
This chili tastes even better the next day, so I always make double the recipe for meal prep. Store half in the fridge and freeze the other half. The smoked paprika and pork sausage flavors intensify with time, making leftovers a highlight. Just reheat and serve—no one will guess it's reheated. Perfect for busy weeks! ✨
Nutrition facts
Frequently asked questions
Can I substitute pork sausage with chicken sausage?
You can try it, but the flavor will be noticeably different. Chicken sausage lacks the rich, fatty depth of pork, which is key for that smoky chili texture. If you must substitute, use Italian or mild pork sausage instead—it's closer in fat content and won't overpower the dish. The pork sausage in this recipe is essential for that authentic, hearty taste.
How do I make this chili less spicy?
Reduce the cayenne pepper to ¼ teaspoon or omit it entirely. For an already-made batch, stir in 1 tablespoon of sugar or honey to balance the heat, or add ½ cup sour cream when serving. The smoky spices from the pork sausage and chili powder will still shine through without the burn.
Can I use a slow cooker instead of stovetop?
Brown the meats and toast the spices in a skillet first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The slow cooker method actually enhances the smoky flavors by letting them develop over time. Just stir occasionally to prevent sticking.
What's the best way to reheat chili without drying it out?
Add ¼ cup beef broth or water per quart of chili, then reheat on the stovetop over medium-low heat for 10-15 minutes. Stir frequently and cover partially to retain moisture. Microwaving? Use 70% power in 1-minute intervals, stirring between each, and cover with a damp paper towel. Never reheat on high power—it ruins the texture.
Why does my chili taste bland after reheating?
This happens when the spices settle or the chili reduces too much. Fix it by adding 1 teaspoon smoked paprika + ½ teaspoon cumin while reheating, or stir in 1 tablespoon of tomato paste for acidity. The pork sausage's fat also burns off during storage—add a teaspoon of olive oil when reheating to restore richness. Always taste and adjust before serving.