Description

This Sweet Italian Sausage Chili combines savory bacon, flavorful sweet Italian sausage, and hearty beans simmered in a rich tomato base with a perfect balance of spices. It’s a comforting and crowd-pleasing dish ideal for chilly days, served with optional shredded cheese and sour cream for added creaminess.

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

Liquids and Condiments

1 cup ketchup
½ cup brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 cup water

Spices

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

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Instructions

Cook the Bacon and Aromatics: In a large Dutch oven, cook diced bacon over medium heat until crispy. Remove the bacon pieces with a slotted spoon and set aside on paper towels. Drain most of the bacon grease from the pot, leaving a little for flavor. Add the diced white onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Brown the Meat: Add the ground beef and sweet Italian sausage (with casings removed) to the pot with the onions and garlic. Cook over medium-high heat until the meat is browned and no longer pink, breaking it up with a spoon as it cooks. Ensure the meat is cooked evenly, then drain excess fat if necessary.
Add Beans, Tomatoes, and Seasonings: Stir in the drained kidney beans, white beans, crushed tomatoes (with liquid), ketchup, brown sugar, Worcestershire sauce, Dijon mustard, and water. Mix well to combine. Sprinkle in chili powder, smoked paprika, ground cumin, salt, and black pepper. Add the cooked bacon crumbles back into the pot. Stir everything together evenly for full flavor integration.
Simmer the Chili: Bring the chili mixture to a gentle simmer over medium heat. Reduce heat to low and let cook uncovered for about 30 minutes, stirring occasionally to prevent sticking and ensure even cooking. If the chili becomes too thick, add additional water in small increments to reach desired consistency.
Serve: Ladle the chili into bowls and top with optional shredded cheese and a dollop of sour cream or Greek yogurt for a creamy and tangy finish. Enjoy hot for a hearty and satisfying meal.

Notes

For a spicier version, add diced jalapeños or a pinch of cayenne pepper during cooking.
Using a Dutch oven helps distribute heat evenly and is ideal for simmering the chili.
This chili reheats well and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
To make the dish lower in fat, use turkey sausage and lean ground beef or substitute the bacon with turkey bacon.
Adjust salt and spices according to personal taste preferences.