This hearty Dutch Oven Chili is loaded with beef, sausage, and beans and a flavorful blend of spices. Serve it with your favorite toppings for a meal everyone will love!
2(15-ounce) cansdark red kidney beansdrained and rinsed
1(15-ounce) canlight red kidney beansdrained and rinsed
1tablespoonbrown sugar
Instructions
Heat olive oil in a large Dutch oven over medium-high heat.
Add the ground beef, sausage, and onion. Cook, stirring often, until cooked through, about 8 minutes. Add the garlic and jalapeño and cook for 1 minute.
Add the tomato paste, chili powder, smoked paprika, cumin, salt, garlic powder, oregano, red pepper flakes, and black pepper. Cook, stirring often, for 1 minute.
Add the crushed tomatoes, fire-roasted tomatoes, water, kidney beans, and brown sugar and mix to combine everything.
Bring the chili to a gentle boil then reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 30 minutes.
Serve with your favorite toppings such as shredded cheddar or Colby Jack cheese, sour cream, diced onion, and tortilla or corn chips.
Notes
Storage:
Keep the chili in an airtight container in the fridge for up to 4 days.
Reheating:
MicrowaveReheat the chili in a microwave-safe bowl in 30-second increments until warmed through, stirring between each one.Stove TopPlace the chili in a pot or Dutch oven and heat over medium-low heat until warmed through, stirring occasionally.
Freezing:
Place the fully cooled chili in a freezer-safe container or freezer bag before freezing. Use within 6 months.