It’s Chili season! This Ground Beef & Sausage Chili recipe will make a delicious and comforting bowl of low carb and keto friendly chili. Great for game day.
It’s Fall and that means chili season! There’s nothing better on these brisk days than a warm bowl of comforting soup, or in this case, chili.
It’s a perfect meal, slowly simmering away on the stove top, the smells slowly wafting through your home in anticipation of a great meal. A perfect game day recipe or even a great recipe for a crowd.
What to Top Chili with
Let’s be clear — the chili recipe itself is important but the toppings are just as important if not more so! So here’s a list of fun things to try on top of your chili! You can also use this as an idea to create an entire chili bar!
- Avocado
- Chips
- Cornbread
- Cheddar Cheese, Monterey Jack Cheese, Queso Fresco, Cotija
- Jalapeños
- Pickled Red Onions
- Green Onion, Cilantro
- Lime juice
- Tomatoes
- Shredded Lettuce
- Sour Cream or Crema
What to Serve with Chili
- Cornbread
- Biscuits
- Easy Green Salad
- or use it to make Chili Cheese Dogs!
What to Do with Leftovers
You’ll likely have leftovers with this batch of chili–that’s intentional! I usually make a big batch for dinner and then we keep it for one more meal the next day, either another bowl of chili or we will make chili cheese dogs or even chili cheese fries!
You can also freeze the recipe and it reheats beautifully. Just thaw and then reheat on low for about 20-30 minutes until it’s reheated thoroughly.
What I Used to Make This Recipe
Dutch Oven | Ladle | Topping Bowls
How to Make Chili in the Instant Pot
As written, I’m making this recipe on the stove top but for some instant pot chili, you can still use this recipe and just make it in the instant pot instead. Cook everything on the saute function and then once you’ve added all your liquid, switch it over to the “meat/stew” function and cook for 40 minutes then pressure release and serve.
Ground Beef & Sausage Chili
Description
It’s Chili season! This Ground Beef & Sausage Chili recipe will make a delicious and comforting bowl of low carb and keto friendly chili. Great for game day.
Ingredients
- 1 lb ground beef
- 1 andouille sausage (cut into chunks)
- 1 pack of bacon (chopped into pieces)
- 1 white onion. chopped
- 1 cup carrots (chopped)
- 1 cup celery (chopped)
- 1 cup chopped bell pepper (chopped)
- 1 jalapeno (minced)
- 1 28 oz. can crushed tomatoes
- 1 can tomato paste
- 2 chipotle peppers in adobo
- 1 cup beef broth
- 1 pale ale beer* (or 1 1/2 cups more beef broth)
- 1 tsp each of: chili powder (cumin, garlic powder, smoked paprika, oregano)
- 1/2 tsp cinnamon
- salt and pepper (to taste)
Topping suggestions:
- sour cream
- cheddar cheese
- monterey jack cheese
- cilantro
- green onion
- chips
Instructions
- In a dutch oven over medium heat, add bacon pieces and let crisp up. Once cooked, remove from dutch oven and remove some of the grease left behind (but leave at least enough to cover the bottom of the pot).
- Add in onion and cook for 2-3 minutes then add in carrots, celery, bell pepper and jalapeño. Cook for 5-7 minutes until the vegetables begin to soften and get some color.
- Add in andouille sausage chunks and cook for another 5 minutes, then add in ground beef. Use a spatula to break up ground beef so it’s in small pieces. Add bacon back to the pot.
- Add beer (or broth) to deglaze pan then add in the crushed tomatoes, tomato paste, chipotle peppers in adobo, beef broth and the seasonings: chili powder, cumin, garlic powder, smoked paprika, oregano, cinnamon.
- Let come to a boil then reduce heat to medium-low, top dutch oven and allow to simmer for 1-2 hours so the flavors can develop.
Notes
*If you don’t want to use beer, you don’t have to. Omit the beer and replace with another 1 1/2 cups beef broth.
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