Chili is one of my favorite dishes during the cold weather months. A while ago, my family enjoyed a ground beef and andouille sausage chili that a friend had brought to a potluck dinner. Last month, I started to make my own version. It is so delicious!
I make this chili in my dutch oven, but you could also use the ingredients for slow cooker or instant pot chili. (I love the enameled cast iron-covered dutch oven that my brother gave me as a birthday gift. I use it for this recipe and many others.)
As I have mentioned before, the most important ingredient in a chili dish (for me) is chili powder. My favorite brand is Simply Organic. It’s not too spicy or too bland. It’s just right.
Ground Beef and Andouille Sausage Chili
Ground Beef and Andouille Sausage Chili
Ingredients
- 1 lb lean ground beef
- 12 oz Cajun style andouille sausage (casing removed)
- 1 cup onion, chopped
- 4 cloves garlic, finely chopped
- 1 cup green pepper, seeded and chopped
- 1 cup red pepper, seeded and chopped
- 1 can (16 oz) kidney beans, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 2 tbsp chili powder
- Seasonings to taste (I used Lawry’s seasoned salt, black pepper, onion powder, garlic powder and oregano.)
Directions
1. Cook the ground beef and sausage in the dutch oven over medium-high heat until the beef is not pink. Drain the excess fat and place the meat to the side in a bowl.
2. Sauté the peppers and onions in the dutch oven. Cook on medium-high heat until the vegetables are softened. Add the garlic and sauté for an additional two minutes.
3. Add the meat mixture back to the dutch oven. Then, stir in the remaining ingredients, including the seasonings.
4. Bring the chili to a boil.
5. Reduce the heat to low. Cover the dutch oven and simmer the chili for 30 minutes, stirring occasionally.
Recipe Notes
*I had a leftover yellow pepper and an extra tomato so I chopped them up and put them in the chili. That is one of the greatest things about chili. You can throw (almost) any extra vegetables in it.
*Chili is more flavorful if you serve it the day after you cook it.
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