Beef and sausage chili is hearty, filling and just the ticket for a slow-cooked meal on a blustery, cold night. This tasty version is made in a crockpot, and after some light prep, you can toss everything in and leave it to cook all day. The result is a wholesome beef and sausage medley marinated in tomato, veggies and seasonings that will be ready and waiting for you come dinnertime. Serve it with warm, buttery rolls, topped with your favorite chili garnishes, and you’ll feel cozy and nourished no matter what the weather’s doing outside.

Ingredients for Beef and Sausage Chili

• Beef and sausage: You can opt for either lean ground beef or regular, though the extra fat content in the regular makes for a heartier chili and deeper beef taste. This recipe also calls for a pound of bulk pork sausage; if it’s frozen, let it thaw before cooking.
• Kidney beans: You’ll be using four cans of kidney beans, but if you like variety, you can switch it up and grab a different bean for all four cans. Whatever you choose, do rinse and drain them before adding them in.
• Canned tomatoes: You’ll be using two cans of regular diced tomatoes as well as two cans of diced tomatoes with green chiles. All four cans will go into the recipe undrained.
• Fresh veggies: Onion and green pepper may be basic, but they’re staples in a chili recipe like this one.
• Seasonings: To season this mouthwatering chili, you’ll be using an envelope of taco seasoning (or make homemade taco seasoning—it’s easy!), plus salt and pepper.
• Toppings (optional): Shredded cheddar cheese, chopped red onion and sour cream are always good chili toppings. Of course, you can also add your own favorites.

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