Linda’s Cozy Winter Chile

"This is the perfect chili recipe with both meat and sausage. Perfect for the winter or take it to your tailgating party. The combination of tomato and green pepper give it a zing and a boost of vitamin C. Top it off with sour cream, chopped chives and cheddar cheese. Try all three together or just one. Everyone's chili is different so play around with it and make it your own!"

Prep Time

30 mins

Cook Time

2 hrs

Paired With

Main Protein



olive oil 2 tablespoon, 1 large, 1 large, 4 cloves, 1 lb, 1 lbs, 1/4 cup or more to taste, 2 28 oz cans, 1 15 oz can, 1 15 oz can, 1 small 4 oz can
red onion chopped
green pepper
garlic minced
ground beef or turkey
Italian sausage hot or mild
chili powder
canned diced tomatos
black beans
small red beans
tomato paste


Add the olive oil to a large Dutch oven over medium-high heat. Once hot, add the onions and peppers and saute until soft, about 4 minutes. Add the garlic and saute until just fragrant.

Stir in the beef and sausage, breaking it up with the back of a wooden spoon, and cook until browned. Drain the beef mixture through a colander placed over a large bowl. Add the meat back to the Dutch oven and stir in the chili powder, cumin and oregano. Cook for about 2 minutes.

Stir in the tomato paste into the beef; this will “toast” it and give the chili more flavor. Bring to a simmer, and then add the diced tomatoes and beans. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking.

I’ve just made myself hungry writing this down.

Top with anything you want or serve over rice.

You will love this! And it’s great with both red or white Black Box wine!