Beef and Italian Sausage Chili

This is a wonderfully tasty chili. The Italian sausage really adds a lot to the flavor. It isn't hot (but can be if you add a lot of hot sauce).


I found this recipe in Marje Lambert's great cookbook, The Real Chili Cookbook. I did make a few minor changes for our tastes.

Makes: 6-8 servings
Prep time: 10 minutes
Cook time: 4 hours
Printable Recipe

Ingredients:

• 1/2 pound Italian-style pork sausage
• 2 pounds chuck, cut into bite-sized cubes
• 1 medium white onion, chopped
• 1 medium green pepper, chopped
• 2 cloves garlic, minced
• 2 14 1/2 oz cans beef broth
• 8 oz can tomato sauce
• 2 T chili powder
• 2 t ground cumin
• Hot sauce, to taste

1. Crumble the sausage into a Dutch oven and cook over medium-high heat until cooked.

2. Add the beef and cook until browned. Spoon off excess fat.

3. Add onion, bell pepper and garlic and cook another 4 minutes.

4. Add remaining ingredients. Bring to a boil then reduce to a simmer and cook until beef is tender, about 3 1/2 hours. Add water (or more broth) if the chili gets too thin.

5. Season with salt if needed. Serve hot.