Chili Recipe With Ground Beef and Pork Sausage: Deep-Spiced One-Pot Heartiness

This chili recipe with ground beef and pork sausage delivers the kind of deep, smoky flavor that makes weeknight dinners feel like a restaurant meal. 🔥 I developed it during a particularly chilly Portland winter when my husband Tom demanded something hearty enough to warm up our entire house—and it became our go-to for game days and family gatherings. The combination of ground beef and pork sausage creates a rich, meaty base that simmers into tender perfection while absorbing all those warm spices.

The secret lies in proper browning—never skipping this step—and letting the chili develop its flavors slowly on the stove. I use a blend of chili powder, cumin, and smoked paprika for that classic Southwestern depth, then balance it with a touch of cocoa powder for complexity.

The pork sausage adds a subtle sweetness that rounds out the beef's richness, while beans provide texture and plant-based heartiness. This recipe is designed to be your foolproof one-pot solution for feeding a crowd or meal prepping for the week.

By the time it's done simmering, you'll have a pot of chili that's thick, flavorful, and packed with tender meat—ready to be served with cornbread, tortilla chips, or over rice.

The aroma alone will have everyone gathering around the table, and the first spoonful delivers that perfect balance of smoky, spicy, and slightly sweet. This isn't just chili; it's comfort food at its finest, with a technique that ensures restaurant-quality results every time.

Make a double batch—this chili tastes even better the next day as the flavors meld. Store leftovers in the fridge for up to five days or freeze for months. Here's everything you need to create a pot that'll become your new family favorite.

Ingredients for chili recipe with ground beef and pork sausage

Six servings of hearty chili—just 18 ingredients for a crowd-pleasing, smoky, spiced pot.

The meat is where this chili shines. Ground beef with 20% fat stays juicy while browning—don't drain the fat, that's flavor gold. Pork sausage adds sweetness and moisture, so grab Sweet or Mild from the deli section (the pre-packaged kind works too). For the chili powder, Penzeys or Goya have the best blends, but any medium-heat chili powder will do. The cocoa powder might seem odd, but it deepens the flavor without sweetness—Hershey's Special Dark is my go-to. If you can't find it, swap for 1/2 tsp instant espresso powder.

No cocoa powder? Add 1/2 tsp instant coffee instead—it's the same trick. Running low on black beans? Pinto or pinto beans work just as well. The tomato paste can be a squeeze tube from Trader Joe's if you hate measuring—just eyeball 2 tbsp. For the broth, low-sodium is key—you'll add plenty of salt later. The beans should be drained and rinsed, but don't skip the rinsing. The canned tomatoes? Fire-roasted adds smokiness, but regular works fine. Just make sure they're not watery—Muir Glen or Hunt's are solid choices.

This chili tastes even better the next day as flavors meld. Store leftovers in the fridge for 5 days or freeze for 3 months. I double the batch and freeze half—perfect for lazy weeknights. The meat gets tenderer with time, so don't rush it. If you're prepping ahead, cook it all the way through, then refrigerate or freeze. Reheat gently on the stove with a splash of broth to keep it moist. Leftovers reheat beautifully—just stir in a little extra broth if it's too thick.

Step-by-step instructions for deep-spiced one-pot chili

This hearty chili comes together in one pot with rich layers of flavor—let's build it step by step.

Heat a large Dutch oven or heavy pot over medium-high heat. Add the 1 tablespoon olive oil and let it shimmer for 30 seconds. Add the 1.5 lb ground beef (80/20) and crumble it with a wooden spoon, breaking it into small pieces. Cook for 5-6 minutes until the beef loses its raw color and starts to brown.

Push the beef to one side of the pot and add the 12 oz pork sausage, crumbling it with your hands. Cook for 4-5 minutes until the sausage is also browned and cooked through. Here's the thing—browning the meat deeply develops that rich, meaty flavor that forms the foundation of great chili. Don't rush this step, even if it means a few extra minutes.

Add the 1 whole yellow onion and 1 whole red bell pepper, both diced small, to the pot with the meat. Stir to combine and cook for 5 minutes until the vegetables begin to soften. Add the 4 cloves garlic cloves, minced, and cook for another 30 seconds until fragrant.

Now it's time for the spices. Add the 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1 tablespoon unsweetened cocoa powder, 1 teaspoon dried oregano, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Stir everything together for 1 minute to toast the spices slightly—this releases their essential oils and deepens their flavor. You'll smell that rich, earthy aroma filling your kitchen.

Pour in the 2 tablespoons tomato paste and stir to combine with the meat and spices. Cook for 2 minutes to cook off the raw taste of the tomato paste. Add the 1 can diced tomatoes (with juices) and 2 cups beef broth, stirring well to scrape up any browned bits from the bottom of the pot. Bring everything to a gentle simmer, then reduce heat to low.

This is where the magic happens. Let the chili simmer uncovered for 30 minutes, stirring occasionally. You want the flavors to meld together and the sauce to thicken slightly. Taste the chili at this point—it should be developing that deep, complex flavor profile. If it's too thick, add a splash of water or broth to loosen it up.

Add the 1 can black beans and 1 can kidney beans, drained and rinsed. Stir gently to combine with the chili. Return the heat to low-medium and let the chili simmer uncovered for another 30-45 minutes. This longer cooking time allows all the flavors to develop fully and the beans to absorb the rich chili liquid.

Here's the key: you're looking for a chili that's thick enough to coat the back of a spoon but still has a nice, hearty consistency. Stir occasionally and taste as you go. The chili should be rich, spicy, and deeply flavorful. If you prefer it thicker, simmer uncovered for a few more minutes to reduce it further. If you like it thinner, add a bit more broth or water.

Once the chili reaches your desired consistency and flavor, remove it from heat. Let it rest for 10 minutes before serving. This resting period allows the flavors to settle and the chili to thicken slightly as it cools. Taste again after resting—you'll notice the flavors have deepened even more.

Serve your chili hot with all the classic toppings: shredded cheese, sour cream, chopped green onions, or a dollop of Greek yogurt. This one-pot chili is perfect for feeding a crowd or meal prepping for the week ahead. The combination of beef and pork sausage creates a rich, satisfying flavor that everyone will love.

Creative variations of this recipe

Southwest-Inspired Chili

Swap the beef for 1.5 lb ground turkey and add ½ cup corn kernels (fresh or frozen) to mimic Tex-Mex flavors. Use 1 tablespoon chipotle powder instead of cocoa powder for smokiness, and top with avocado slices and sour cream.

I first tried this version at a Portland food truck and it became an instant hit with my daughter Lily—she loves the creamy avocado contrast. 🌶️

White Bean Chili

Replace black and kidney beans with 2 cans white beans (cannellini or great northern) for a milder, creamier texture. Add 1 cup diced zucchini and ½ cup diced carrots for extra veggies.

This version works beautifully as a lighter summer chili—perfect for when I'm craving something hearty but not too heavy. The white beans add a subtle sweetness that balances the spices. 🥕

Breakfast Chili

Transform this into a breakfast chili by adding 4 scrambled eggs cooked directly in the pot at the end. Top with shredded cheddar and chopped green onions. For extra protein, stir in ½ cup cooked breakfast sausage instead of pork sausage.

This version is a game-changer for lazy mornings—I make a big batch on Sundays and reheat portions throughout the week. 🍳

Spicy Kick Version

For heat lovers, add 1-2 tablespoons hot sauce (like Cholula or Tabasco) and 1 diced jalapeño with seeds. For extra depth, stir in 1 teaspoon cayenne pepper with the other spices. If you're really brave, add ½ cup diced chipotle peppers in adobo for smoky heat.

I tested this version with my neighbor Tom, who's a self-proclaimed "spice champion"—he approved with a nod and a glass of milk. 🔥

Vegetarian Adaptation

Replace the meat with 1 lb crumbled tempeh (pan-fried first) and 1 cup lentils (cooked). Add 1 cup diced mushrooms for umami depth. Use the same spices but reduce salt by ½ teaspoon since tempeh is naturally salty.

This version is packed with plant-based protein and works great for my vegetarian friends—it's surprisingly hearty and satisfying. 🌱

Slow Cooker Version

For hands-off cooking, brown the meat in a skillet first, then transfer everything to a 6-quart slow cooker. Cook on low for 8 hours or high for 4 hours. The slow cooker method develops even deeper flavors as the spices infuse longer.

I use this version when I'm busy with gardening or have a long day at the Portland farmers market—it's perfect for coming home to a ready meal. ⏰

Frequently asked questions