This isn't your ordinary chili! Made with ground beef, Italian sausage, fire-roasted tomatoes, peppers, beans, and a bold blend of spices, this chili is loaded with flavor. A little brown sugar, dark chocolate, and cinnamon add an unexpected richness that takes it to the next level. Perfect for feeding a crowd, game day, or enjoying leftovers throughout the week!
MEAT & VEGETABLES
2 lbs ground beef
1 lb ground Italian sausage
1 large white onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 cloves garlic, minced
4 oz canned green chiles
4 oz pickled jalapeños, chopped
TOMATOES, BEANS, LIQUIDS
1 (28 oz) can fire-roasted diced tomatoes
1 (28 oz) can crushed tomatoes
4 oz tomato paste1 (16 oz) can chili beans, drained
8 oz kidney beans, drained
2 cups beef stock
2 oz soy sauce (¼ cup)
2 oz Worcestershire sauce (¼ cup)
2 tbsp brown sugar
1 cinnamon stick
2 squares dark chocolate (70% cacao)
HOMEMADE CHILI SEASONING
2½ tbsp chili powder
1 tsp salt
1 tbsp white pepper
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp smoked paprika
1 tbsp oregano
1 tsp cumin
½ tsp cayenne pepper
In a large Dutch oven or heavy-bottomed pot over medium-high heat, brown the ground beef and Italian sausage, breaking the meat apart as it cooks. Drain excess grease if needed.
Add the diced onion, green and red bell peppers to the meat. Cook for 5–7 minutes until softened. Stir in the garlic, green chiles, and chopped pickled jalapeños. Cook for another minute.
Combine all the chili seasoning ingredients in a small bowl. Sprinkle over the meat and vegetables, stirring well to coat everything. Cook for 1–2 minutes to bring out the flavors.
Stir in the tomato paste, fire-roasted diced tomatoes, crushed tomatoes, beef stock, soy sauce, Worcestershire sauce, and brown sugar. Mix until well combined.
Drop in the cinnamon stick and dark chocolate. Stir gently as the chocolate melts into the chili.
Let it simmer. Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for at least 1–1½ hours, stirring occasionally. The longer it simmers, the richer the flavors become.
Stir in the drained chili beans and kidney beans during the last 20–30 minutes of cooking. Allow everything to warm through and the chili to thicken.
Remove the cinnamon stick, taste, and adjust seasonings if needed. Ladle into bowls and serve with your favorite toppings!
SERVING SUGGESTIONS
Top with shredded cheddar cheese, sour cream, chopped green onions, fresh jalapeños, or crushed tortilla chips. Serve alongside warm cornbread for the perfect comfort-food meal.
