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Spicy Five Bean Steak and Sausage Chili

Warm Up with Spicy Five Bean Steak and Sausage Chili Delight

A heartwarming recipe for Spicy Five Bean Steak and Sausage Chili, perfect for cold nights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Base
  • 1 pound Skirt or Flank Steak Use tender cuts for best results.
  • 1 pound Hot Sausage Substitute with mild sausage if desired.
  • 3 cans Ranch Style Beans 42 ounces total, no direct substitute.
  • 3 cups Pre-cooked Black Beans Canned options save time.
  • 3 cups Pre-cooked Great Northern Beans
  • 3 cups Pre-cooked Pinto Beans
  • 3 cups Pre-cooked Light Red Kidney Beans
Tomato Mix
  • 15 ounces Tomato Sauce Can use crushed tomatoes for a chunkier texture.
  • 2 cans Petite Diced Tomatoes 28 ounces total.
  • 2 cans Diced Tomatoes with Green Chile 20 ounces total.
  • 7 ounces Chopped Green Chile Optional for less spice.
Vegetables
  • 1 small Onion Chopped.
  • 1 small Red Bell Pepper Chopped.
  • 1 small Green Bell Pepper Chopped.
Seasoning
  • 4 tablespoons Taco Seasoning Adjust according to heat preference.

Equipment

  • large pot

Method
 

Steps
  1. In a large pot over medium-high heat, warm a drizzle of oil, then add the skirt or flank steak. Sear the meat for about 4-5 minutes, turning occasionally until it’s nicely browned all over.
  2. In the same pot, add the hot sausage, crumbling it as you go. Cook the sausage for about 5-7 minutes until it’s browned and has rendered its flavorful oils.
  3. Return the browned steak to the pot with the sausage, and mix in all the beans, tomato sauce, petite diced tomatoes, diced tomatoes with green chile, and chopped green chiles. Toss in the chopped onion and bell peppers.
  4. Increase the heat to medium-high and bring the mixture to a gentle simmer, stirring occasionally for about 5-10 minutes.
  5. Reduce the heat to low, cover the pot, and let it simmer for at least 4-6 hours.
  6. Once the chili is thick and robust, it’s time to serve! Ladle the hot chili into bowls and top with your favorite toppings.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 27gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 12gSugar: 6gVitamin A: 600IUVitamin C: 25mgCalcium: 60mgIron: 3mg

Notes

This chili freezes beautifully! Let it cool completely before transferring to airtight containers for easy meals later.

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