A chili cook-off can be a wonderful time of shared food and community.
or… It can devolve into a thunder-dome of deception, hilarious shenanigans, and out-right cheating. Just like sports!
If you’re watching the SuperWobl this weekend with loved ones, consider having a pot of this delicious meaty chili on your table.
Full disclosure: it’s no blue ribbon winner, but it came in fourth place behind a barbecue master’s 18-hr smoked brisket chili (not even in the same league), the event organizer (who I suspect had his thumb on the scale), and a “not-really-a-chili” VEGAN recipe that inexplicably was the most delicious thing I had eaten in a month. (There must have been witchcraft involved somehow).
The kicker is… while most of those other chili entries took hours or days of stewing and simmering, this Italian Sausage no bean chili is ready in just 30 minutes! So give it a try for a no-sweat SuperBwol party dinner!
*and for other great game day recipes, check out this roundup from earlier this fall.
30 min Italian Sausage No Bean Chili
Serves: 8-10 (probably more at a party where other food is present)
Prep: 10 min Cook: 20 min Total: 30 min
Ingredients
1 lb. Italian Sausage
1 lb. ground beef
1 red bell pepper (seeded and chopped)
1 green bell pepper (seeded and chopped)
1 yellow onion (chopped)
1 jalapeno (seeded and chopped)
30 ounce tomato sauce
15 ounce diced tomatoes with juice
3 Tablespoons Franks hot sauce
2 cloves minced garlic
2 teaspoons chili powder
1 teaspoon cumin
Shredded cheddar cheese, sour cream, chips, and/or cilantro and green onion, for serving
Instructions
Heat a large soup pot or dutch oven over medium heat. Add enough olive oil to lightly coat the pot. Add the bell peppers, onion, and jalapeno and saute until beginning to soften, about five minutes. Stir in the garlic and saute until fragrant, about 1 minute.
Add the Italian sausage and ground beef and break it up with a wooden spoon or metal spatula. Cook undisturbed for a few minutes, then stir, continuing to cook for about 7-8 minutes, or until browned. Drain off any excess fat, then lightly sprinkle the mixture with salt, to taste.
Stir in the tomato sauce, diced tomatoes, Franks, chili powder, and cumin. Increase the heat to medium high and bring the mixture to a gentle boil.
Reduce heat to low then allow everything to simmer together for 5-10 minutes, stirring often. Taste. Add salt, pepper, or additional Franks red hot sauce for heat if desired.
Serve with toppings of your choice. We’re partial to some shredded cheese, a dollop of sour cream, and those big ol Frito scoops, or some baked cheesy tortilla chips.
Notes
This chili definitely has some heat. Lower or eliminate the hot sauce for less heat.
Chili will keep in the fridge for several days and can be frozen for several months. Thaw overnight in the fridge.
The Italian sausage adds a really rich, meaty flavor to this. The hits of fennel are especially delightful. It tastes even better on the second day!
Stuff You Might Be Wondering
Can you make Italian Sausage Chili ahead of time?
You sure can! This chili can be kept in the fridge for several days. In fact, we think it gets even better on the second and third days.
Can you freeze chili?
Yes! This chili freezes really well. Allow it to cool completely and store in a freezer safe container for up to 3 months. Just thaw overnight in the fridge, and you’ll have dinner ready in a flash!
Doesn’t cooking chili longer make it better?
For this recipe we find that refrigerating the chili overnight has the same flavor-enhancing effect as a longer cook time on a different chili recipe. And because we’re using ground meats, there’s less that the meat can absorb over a long simmer time.
Happy Superb Owl Sunday!