Description
This Sweet Italian Sausage Chili is a hearty and flavorful dish combining crispy bacon, spicy Italian sausage, and a rich blend of beans and tomatoes. Simmered to perfection with smoked paprika, chili powder, and a hint of sweetness from brown sugar and ketchup, it’s an ideal comfort food for chilly evenings. Topped with shredded cheese and sour cream or Greek yogurt, it offers a satisfying and balanced meal perfect for family dinners or casual gatherings.
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 Spices
- 1 cup ketchup
- ½ cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup water
- 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 turns crispy. Once done, remove the bacon pieces with a slotted spoon and set aside. Carefully pour out the excess bacon grease, leaving a small amount in the pot.
- Sauté Onion and Brown Meat: Add the diced onion to the pot with the remaining bacon fat and cook until softened and translucent. Then add the ground beef and sweet Italian sausage (with the casings removed). Cook until the meat is browned throughout, breaking it up with a spoon to ensure even cooking. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Remaining Ingredients: Pour in the drained kidney beans, white beans, and undrained crushed tomatoes. Stir in the ketchup, brown sugar, Worcestershire sauce, Dijon mustard, and water. Mix everything thoroughly to combine. Season the mixture with chili powder, smoked paprika, ground cumin, salt, and black pepper. Finally, stir in the reserved crispy bacon crumbles.
- Simmer: Bring the chili to a gentle simmer over medium-low heat. Let it cook uncovered for about 30 minutes, stirring occasionally to prevent sticking and allow flavors to meld. If the chili becomes too thick, add a little more water to reach your desired consistency.
- Serve: Once simmered and flavorful, ladle the chili into bowls. Serve hot with optional toppings such as shredded cheese and a dollop of sour cream or Greek yogurt for added creaminess and richness.
Notes
- Removing the sausage casings helps the meat brown evenly and blend better into the chili.
- If you prefer a spicier chili, consider adding chopped jalapeños or cayenne pepper.
- Leftover chili tastes even better the next day as the flavors continue to develop.
- This chili freezes well; portion it into airtight containers and store up to 3 months.
- Adjust salt and seasoning to taste after simmering, as flavors intensify while cooking.
