Red Chili is an easy, comfort food recipe that’s perfect for a crowd. Two types of pork sausage, bold spices, loads of vegetables and beans make this an unforgettable main dish any night of the week.
Chili is a universal cold weather recipe.
Eating a steaming hot bowl is like being wrapped in a blanket by a roaring fire!
Red Chili changes up traditional beef and bean chili with two types of ground pork sausage.
Full-bodied chili spices and a couple of unexpected ingredients make this recipe perfect any night of the week.
It’s great for football parties and gatherings. Set out toppings and let guests serve themselves!
Red Chili Ingredients
Big flavor is key for this chili recipe. All the ingredients are easy to find and contribute to create a mouthwatering chili.
Don’t let the length of the ingredients in the recipe card scare you.
Though Red Chili has lots of ingredients, they are easy and fast to prepare.
Classic fresh and canned vegetables contribute to add wholesome nutrition and great flavor:
- Green Pepper
- Crushed Tomatoes – canned and undrained
- Italian-style Diced Tomatoes with Green Chilies
- Tomato Sauce
Pro Tip for Preparing Vegetables
I use a mini chopper for all recipes like this red chili with lots of vegetables that are chopped.
Add them and they are chopped in minutes.
The only clean up is putting the chopper bowl in the dishwasher too!
- Chili Powder
- Garlic Powder
- Salt – I prefer Kosher Salt because it tastes less salty and is easier to sprinkle into a dish due to the size of the granules
- Black Pepper
- Cayenne Pepper
- Unsweetened Cocoa Powder – this is a secret ingredient that makes the flavor rich without tasting like chocolate.
- Brown Sugar – a little sugar make the flavors in the chili pop!
Meat and Beans
Two types of loose/bulk pork sausage combine for great flavor and hearty texture.
Beans add more protein for a stick-to-your-ribs hunger satisfying chili.
- Regular Pork Sausage (bulk)
- Hot Pork Sausage
- Canned Pinto Beans
Cheese if often reserved just for topping. In this Red Chili recipe it is melted into the chili!
What Chili Toppings to Use
Adding toppings on red chili is most of the fun! Here are some favorites:
- Sour cream
- Grated cheese
- sliced Scallions
- chopped Cilantro
- crumbled Tortilla Chips for some crunch
How to Make Red Chili – Step-by-Step
STEP 1: In a large stock pot or Dutch oven, heat the oil. When the oil is heated add the vegetables. Cook until tender (5-7 minutes) .
STEP 2: Add both pork sausages. Cook through breaking apart with a heatproof spatula as it cooks (photo 1).
STEP 3: Add remaining ingredients (photos 2-4) EXCEPT cheese. Stir to combine.
STEP 4: Simmer over medium-low heat for at least 20-30 minutes (photo 5).
STEP 5: Stir in the grated cheese before serving (photo 6-7). Top with chopped cilantro, sour cream and more cheese (optional).
Serve with this delicious Cornbread recipe!
Better the Next Day!
A fantastic trait of red chili is that it tastes even better the next day! The flavors come together with time and it seems to improve!
How to Store Leftover Red Chili
Once the chili has cooled, store in an airtight container in the refrigerator for 3 to 4 days.
After the chili has cooled add it to airtight freezer-safe containers.
Allow 3/4-inch between the surface of the chili and the top of the container (for expansion).
Store up to 3 months.
More Chili Recipes You’ll Love
- Instant Pot White Chicken Chili (or this conventional White Chili)
- Slow Cooker Vegetarian Chili with Tangy Baked Beans
- Bison Chili with Black Beans
- Instant Pot Vegan Chili with 4 Beans
- Southwestern Instant Pot Chili
More Easy Dinner Recipes to Try
- Creamy Mushroom Instant Pot Pot Roast
- Spicy Sausage Skillet Lasagna
- Chinese Chicken Salad
- Quiche Lorraine
- Slow Cooker Sweet Sesame Baby Back Ribs
Red Chili is a fast and easy comfort food recipe. Brimming with pork sausage, pinto beans, loads of vegetables and exciting spices. Even better the next day!
- 1 tablespoon olive oil
- 1 medium Yellow Onion diced
- 1 Green pepper diced
- 1 Carrot finely diced
- 2 stalks Celery finely diced
- 2 cloves Garlic minced
- 1 pound Regular pork sausage
- 1 pound Hot pork sausage
- 2 1/2 tablespoons Chili powder
- 1 tablespoon Cumin
- 1 tablespoon Garlic powder
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Cayenne pepper optional depending on desired spice level
- 1 tablespoon Brown sugar
- 1 teaspoon Unsweetened cocoa powder
- 2 cups Beef broth
- 1 28-ounce can Crushed tomatoes undrained
- 1 15-ounce can Italian style diced tomatoes and green chiles undrained
- 1 15-ounce can Pinto beans drained
- 1 8-ounce can Tomato sauce
- 1 cup Cheddar cheese shredded
In a large pot over medium high heat, combine oil, onion, green pepper, celery, carrot, and garlic. Cook until softened and fork tender, about 5-7 minutes.
Once vegetables are tender, add both types of pork sausage. Stir occasionally until pork sausage is completely cooked through.
Add remaining ingredients (except cheese): spices, brown sugar, cocoa powder, beef broth, tomatoes, pinto beans, tomato sauce. Stir to fully combine.
Allow chili to simmer over medium-low heat for a minimum of 20-30 minutes to allow flavors to meld together.
Once ready to serve, stir in cheddar cheese until melted. Garnish with cilantro or parsley, sour cream, or cheese. It's even better the next day!
To make vegetables prep faster, use a mini chopper.
If using a can of Rotel for the diced tomatoes and green chiles, I don’t recommend using the “Chili Fixin’” which includes more spices. It’s too overpowering given all of the spices already being used in this recipe.
Red Chili Leftovers:
Refrigerator: store in a sealed container for 3 to 4 days.
Freezer: pack cooled chili in airtight freezer-proof containers (with 3/4-inch space between the surface of the chili and the rim of the container for expansion) and freeze for up to 3 months.
Red Chili is a spicy, sassy recipe to take the chill out of any day!