I’m so excited to share with you my family’s favorite Italian sausage chili recipe. This hearty and flavorful dish has been a staple in our household for years, and it’s perfect for any occasion. Whether we’re gathering for a family dinner or just need a comforting meal after a long day, this recipe never fails to deliver.
I remember my grandmother making this same chili when I was a kid, and it’s always brought back fond memories for me. The combination of sweet Italian sausage, rich beef broth, and tender beans is simply irresistible. And the best part?
It’s incredibly easy to make, even on a busy weeknight. My kids love helping me in the kitchen, and they always get excited when they see the ingredients piled high on the counter. They can’t get enough of the gooey cheese and crunchy crackers on top – it’s like a party in their mouths!
As for me, I appreciate how versatile this recipe is. We can serve it as a main course, or use it as a topping for baked potatoes or hot dogs. And let’s not forget about the leftovers – we always have plenty for lunch the next day or freeze it for future meals.
My husband raves about how good it tastes after being refrigerated or frozen, and I have to agree with him. It’s truly one of those comfort foods that never gets old.
Italian Sausage Chili
4.8 from 807 votes
A hearty chili made with spicy Italian sausage, bell peppers, and kidney beans in a rich tomato broth. This one-pot meal is perfect for a cozy weeknight dinner and comes together in under an hour.
1 (15 oz) can cannellini beans, drained and rinsed
1 cup low-sodium chicken broth
2 tsp dried oregano
1 tsp smoked paprika
1/2 tsp red pepper flakes (optional)
Salt and black pepper to taste
For Serving (optional)
Shredded mozzarella or Parmesan cheese
Fresh parsley or basil, chopped
Crusty bread or cornbread
👨🍳Directions
1Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2Add the Italian sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through, about 5 to 7 minutes.
3Use a slotted spoon to transfer the sausage to a plate and set aside.
4Reduce the heat to medium and add the diced onion and bell peppers to the pot.
5Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 minutes.
6Stir in the minced garlic and tomato paste and cook for 1 minute until fragrant.
7Pour in the crushed tomatoes, chicken broth, drained beans, oregano, smoked paprika, and red pepper flakes if using.
8Return the cooked sausage to the pot and stir everything together.
9Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.
10Taste the chili and season with salt and black pepper as needed.
11Ladle into bowls and top with shredded cheese and fresh herbs if desired.
12Serve hot with crusty bread or cornbread on the side.
For a milder chili, use sweet Italian sausage and omit the red pepper flakes. This chili tastes even better the next day and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Watch Video Of How Italian Sausage Chili Works
This Italian sausage chili recipe is always a hit at family gatherings and works well as a comforting meal any day of the week. We love serving it with crusty bread or over baked potatoes – both ways are delicious!
The best part? It freezes beautifully, making it perfect for meal prep or saving leftovers for later.
When reheating leftovers, make sure to stir occasionally so it doesn’t stick to the bottom of your pot. You can also serve individual portions in mason jars topped with cheese and crackers – perfect for take-out lunches!
❓ Frequently Asked Questions About Italian Sausage Chili
Q: What type of Italian sausage should I use?
A: For this recipe, you’ll want to use sweet Italian sausage – either pork or beef works well. Look for sausage with fennel seeds or anise for added flavor.
Q: Can I make this recipe in a slow cooker?
A: Yes, you can easily adapt this recipe to be made in a slow cooker! Simply brown the sausage and onions in a skillet before adding all the other ingredients to the slow cooker. Let it cook on low for 6-8 hours or high for 3-4 hours.
Q: How do I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. When reheating, make sure the chili reaches an internal temperature of 165°F (74°C) to ensure food safety.
Q: Can I substitute ground beef for the Italian sausage?
A: While ground beef will work in this recipe, keep in mind that it will change the flavor profile significantly. If you do choose to substitute ground beef, reduce the amount of seasonings called for in the recipe accordingly.
Q: Why do you recommend using canned tomatoes with their liquid?
A: Using canned tomatoes with their liquid helps retain more of the tomato’s natural acidity and prevents the chili from becoming too thick when cooking down.
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