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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat a large Dutch oven over medium-high heat. Add ground beef and breakfast sausage. Cook for 6–8 minutes, breaking apart until browned. Drain excess grease if necessary.
Add diced onion and bell pepper. Cook for 4–5 minutes until softened.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, black pepper, and cayenne. Stir and cook for 30–60 seconds until spices are aromatic.
Add crushed tomatoes, tomato sauce, Rotel, beef broth, Worcestershire sauce, and brown sugar. Stir until combined.
Bring to a simmer, reduce heat to medium-low, and cook uncovered for 20–25 minutes, stirring occasionally until the chili thickens.
Taste and adjust seasoning. Add salt as needed. Continue simmering if a thicker consistency is desired.
Serve hot with shredded cheddar, sour cream, diced jalapeños, green onions, or Fritos.
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For a spicier chili, increase the amount of cayenne pepper or add diced jalapeños.
If you prefer a sweeter chili, add more brown sugar to taste.
Can I use a different type of sausage?
Yes, you can substitute breakfast sausage with Italian sausage or any other sausage of your choice.
How can I make the chili thicker?
Continue simmering the chili uncovered until it reaches your desired thickness.
Can I make this chili in advance?
Yes, this chili can be made a day ahead and reheated. The flavors often improve after sitting overnight.
What can I serve with this chili?
Serve with toppings like shredded cheddar, sour cream, diced jalapeños, green onions, or Fritos.
Is this chili suitable for freezing?
Yes, you can freeze the chili in airtight containers for up to 3 months.
