Sausage and Beef Chili
Becky’s Two-Meat Chili with Sausage was passed down to her by the best chef she knows — her mother. Make a hot pot and warm up with this delicious meal.
1 package Hot Premium Pork Sausage
2 pounds ground chuck beef (80% lean)
½ cup chopped sweet onion
1 clove garlic, minced
1 8-ounce can tomato sauce
1 14.5-ounce can petite-diced tomatoes
1 cup water
1 15-ounce can black beans, rinsed and drained
1 15.5-ounce can red kidney beans, rinsed and drained
2 teaspoons cider vinegar
2 teaspoons Worcestershire Sauce
1 1-ounce package chili seasoning mix (such as Original William’s Chili Seasoning)
¼ to ½ cup ketchup
1 tablespoon prepared yellow mustard
½ teaspoon salt
½ teaspoon ground black pepper
Optional toppings: chopped onions, hot sauce, sliced jalapeños, shredded cheese, crackers, sour cream, chopped cilantro
Cook sausage, beef, onion and garlic in large saucepan over medium-high heat 8 to 10 minutes or until meat is thoroughly cooked, stirring frequently; drain.
Stir in tomato sauce, tomatoes, water, black beans, kidney beans, vinegar, Worcestershire sauce, chili seasoning packet, ketchup, mustard, salt and black pepper.
Bring to a boil. Reduce heat to medium-low. Simmer 1 hour, stirring occasionally until thickened and flavors are blended.
This recipe was created in partnership with Jimmy Dean brand for the Family Table program.