Beefsausagechili Recipes

CHEF JOHN'S ITALIAN SAUSAGE CHILI

Chef John's Italian Sausage Chili image

I've added pork to ground beef in chili before, but I've never tried it with all Italian sausage, and I loved the results. We Italian'd this up even more with cannellini beans and a touch of basil, but other than that, it's a fairly classic chili. Garnish with sour cream, avocado, red onion, and basil.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Chili Recipes

Time 1h50m

Yield 6

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 ¼ pounds hot Italian sausage, casings removed
1 ¼ pounds mild Italian sausage, casings removed
1 onion, chopped
salt to taste
2 tablespoons ancho chile powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground black pepper
½ teaspoon chipotle chile powder
½ teaspoon dried oregano
2 ½ cups water, or as needed
1 cup tomato puree
2 (15 ounce) cans cannellini beans, drained and rinsed
1 red bell pepper, diced
1 green bell pepper, diced

Steps:

Heat oil in a large pot over medium-high heat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch of salt together in the pot, breaking up sausage with a wooden spoon. Cook until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
Stir ancho chile powder, paprika, cumin, ground black pepper, chipotle chile powder, and oregano into sausage mixture; saute until fragrant, about 2 minutes.
Pour water and tomato puree into sausage mixture, bring to a simmer, reduce heat to medium-low, and cook on a steady simmer until sausage is tender, about 45 minutes. Add water as necessary and skim any fat that floats to the top.
Stir cannellini beans, red bell pepper, and green bell pepper into sausage mixture. Simmer until vegetables are tender, about 30 minutes. Season with salt to taste.

Nutrition Facts : Calories 599.2 calories, Carbohydrate 31.4 g, Cholesterol 88 mg, Fat 37.7 g, Fiber 7.6 g, Protein 32.3 g, SaturatedFat 12.5 g, Sodium 1850.4 mg, Sugar 4.7 g

BEEF & SAUSAGE CHILI

Beef & Sausage Chili image

Make and share this Beef & Sausage Chili recipe from Food.com.

Provided by JillAZ

Categories Meat

Time 5h20m

Yield 8-10 serving(s)

Number Of Ingredients 17

Ingredients

1 lb chorizo sausage, removed from casings (or Italian sausage)
1 lb stewing beef, cut into 1/2 inch cubes
2 onions, finely chopped
4 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon dried oregano leaves
1 tablespoon cumin seed
1 teaspoon salt
1 teaspoon black pepper
2 -3 jalapeno peppers, finely chopped
1 habanero pepper, minced (optional)
28 ounces tomatoes, drained and chopped (reserve 1/2 cup juice)
1/2 cup condensed beef broth
1 tablespoon Worcestershire sauce
2 (19 ounce) cans red kidney beans, drained and rinsed
2 cups shredded monterey jack cheese
green onion, finely chopped for garnish

Steps:

Preheat crockpot.
In a large skillet cook sausage over med-hi until crumbled and no longer pink. Transfer to slow cooker. Drain all but 1 T. fat from pan.
Add beef to pan and brown in batches. Transfer to slow cooker.
Reduce heat to medium and add onions. cook until soft. Add garlic through habanero pepper to pan. Cook and stir for 1 minute.
Stir in tomatoes, reserved juice, beef broth and Worcestershire sauce. Bring to a boil.
Pour mixture over meat in crockpot and stir well.
Cover and cook on low for 8-10 hours or Hi for 4-5 hours.
Add cheese and stir until it melts OR garnish with shredded cheese.
Garnish with chopped green onions.
NOTE: Habanero peppers are VERY HOT. I usually leave them out, however the original recipe calls for the. Use with caution!

Nutrition Facts : Calories 726.1, Fat 42.6, SaturatedFat 18.2, Cholesterol 113, Sodium 1304.1, Carbohydrate 42, Fiber 12.8, Sugar 4.9, Protein 45

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