Ingredients
Equipment
Method
- Heat a large Dutch oven over medium-high heat. Add the ground chuck and break it apart with a wooden spoon. Cook until browned. Drain excess grease if needed and set the beef aside.
- Add the hot breakfast sausage to the same pot and cook until browned and fully cooked.
- Add the diced onion and chopped jalapeños. Cook for several minutes until the onion softens.
- Add the minced garlic and cook briefly, taking care not to burn it.
- Stir in the diced tomatoes, tomato sauce, green chiles, tomato paste, and chili seasoning.
- Return the browned ground chuck to the pot. Stir well and bring the mixture to a gentle simmer.
- Cover and simmer over low heat for about 1 hour. Stir occasionally to prevent the bottom from sticking.
- Stir in the chili beans. Leave the pot uncovered and continue simmering for about 30 minutes, or until the chili reaches your preferred thickness.
- Taste and adjust the salt, black pepper, or heat as needed.
- Remove from the heat and let the chili rest for about 10 minutes before serving.
- Serve hot with shredded cheddar, chopped onion, sour cream, jalapeños, cilantro, or your favorite chili toppings.
Notes
Remove jalapeño seeds and membranes for a milder chili.
For thicker chili, simmer uncovered for a little longer.
For a slow cooker version, brown the meat first and cook the chili on LOW for about 6–8 hours.
Taste before adding extra salt because canned beans and seasoning mixes can already contain sodium.
Leftover chili usually tastes even better after the flavors have had time to develop.
For thicker chili, simmer uncovered for a little longer.
For a slow cooker version, brown the meat first and cook the chili on LOW for about 6–8 hours.
Taste before adding extra salt because canned beans and seasoning mixes can already contain sodium.
Leftover chili usually tastes even better after the flavors have had time to develop.