Description
A hearty and flavorful Sweet Italian Sausage Chili made with crispy bacon, ground beef, and sweet Italian sausage simmered with kidney beans, white beans, crushed tomatoes, and a blend of spices. This comforting chili is perfect for a crowd and can be topped with shredded cheese and sour cream or Greek yogurt for an extra creamy finish.
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 and Tomatoes
- 1 (32 oz) can kidney beans, drained and rinsed
- 1 (32 oz) can white beans (cannellini or Great Northern), drained and rinsed
- 1 (28 oz) can crushed tomatoes, undrained
Condiments and Liquid
- 1 cup ketchup
- ½ cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup water
Spices
- 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
Instructions
- Cook Bacon and Sauté: In a large Dutch oven, cook the diced bacon over medium heat until it is crispy. Remove the bacon pieces and set aside. Drain most of the bacon grease from the pot, leaving a small amount for cooking the vegetables.
- Sauté Onion and Brown Meats: Add the diced onion to the pot and cook until softened and translucent. Then add the ground beef and sweet Italian sausage, breaking up the meat with a spoon as it cooks. Cook until the meat is browned and cooked through. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Remaining Ingredients: To the pot, add the drained kidney beans, white beans, crushed tomatoes (with juice), ketchup, brown sugar, Worcestershire sauce, Dijon mustard, and water. Stir everything together thoroughly to combine.
- Season and Incorporate Bacon: Season the chili mixture with chili powder, smoked paprika, ground cumin, salt, and black pepper. Add the cooked bacon crumbles back into the pot and stir well.
- Simmer the Chili: Bring the chili to a gentle simmer. Reduce heat if necessary and let it cook uncovered for about 30 minutes, stirring occasionally to prevent sticking. If the chili becomes too thick, add a little more water to reach your desired consistency.
- Serve: Spoon the chili into bowls and serve hot. Top with shredded cheese and a dollop of sour cream or Greek yogurt if desired.
Notes
- For a spicier chili, add cayenne pepper or chopped jalapeños.
- Adjust seasoning to taste near the end of cooking.
- Use fresh garlic for best flavor.
- The recipe can be made a day ahead; chili flavors improve with time.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
