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5 from 3 votes

Sausage Chili

Feel free to add more chii powder or chipotle powder if you like a spicier chili! This chili freezes great.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: American
Servings: 6 - 8 servings
Calories: 604kcal


  • ½ lb. hot sausage
  • ½ lb. mild sausage
  • 1 lb. ground beef - coarse chili grind
  • 2 onions cut into ½ inch dice
  • 4 cloves garlic minced
  • 2 Tbsp. chili powder
  • 2 tsp. smoked paprika
  • 2 tsp. oregano
  • ½ tsp. ground sage
  • 1 - 14 oz. can tomatoes
  • 4 cups low sodium beef stock
  • 1 cup red wine
  • 1 cup spaghetti sauce
  • 1 tbsp. worcestershire sauce
  • 2 - 14 oz. cans black beans
  • 1 cup sour cream optional
  • juice from 1 lime optional


  • Remove the casings from the sausage. Heat a large dutch oven over medium high heat. Add the sausage and cook, breaking it up into small pieces. When most of the fat has been rendered out, add the onions. Saute the onions and the garlic for 10 minutes or until the onions are translucent. Add the ground beef and cook until the meat is browned. Add the red wine and cook until the wine is reduced by half. Add the spices, tomatoes, stock, spaghetti sauce and worcestershire sauce. Bring mixture to a boil. Reduce to a simmer and cook for one hour. If mixture is still too soupy, cook for another 20 - 30 minutes until the chili is thick. Open the cans of black beans - rinse and drain and stir into the chili. Cook for another 4 - 5 minutes or until the beans are hot. Taste and adjust seasonings. If using the sour cream, mix the sour cream with the lime juice and dollop on top of the chili!


Calories: 604kcal | Carbohydrates: 15g | Protein: 30g | Fat: 44g | Saturated Fat: 17g | Cholesterol: 128mg | Sodium: 1202mg | Potassium: 1163mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2795IU | Vitamin C: 7.4mg | Calcium: 152mg | Iron: 5.6mg