Red Chili

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!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings 6-8

Calories 546kcal

Author Toni Dash

Ingredients

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

Instructions

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!

Video

Notes

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.

Nutrition