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Hearty Chili

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 20


  • 2 medium finely chopped onion
  • 2 chopped red bell pepper
  • 4 cloves finely chopped garlic
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • to taste kosher salt
  • to taste black pepper
  • 2 lbs ground beef
  • 1/2 lb bulk, or remove casings hot Italian sausage
  • 1 (24 oz) can crushed tomatoes
  • 1 (24 oz) can with juice diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 1 (15 oz) can drained and rinsed pinto beans
  • 1 (15 oz) can drained and rinsed red kidney beans


Into a large pot over medium heat, toss in the onions, bell peppers and garlic, and sauté until tender, 6 minutes. Sprinkle in the spices to toast: chili powder, cumin, salt and pepper, and stir for 1 minute.

Add the beef and the sausage, and stir and brown, while breaking it up with the back of a wooden spoon until crumbly and cooked through.

Rinse the canned beans to reduce salt.

Once brown, add the crushed tomatoes, diced tomatoes, tomato sauce, and beans. Bring to a boil, reduce heat to low, and cook for 1 1/2 hours, stirring on occasion.