This is my favorite chili and the only chili my kids will eat! Enjoy with crackers, corn bread, and ice cold beer.


Recipe Summary

15 mins
45 mins
1 hr
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine kidney beans, chili beans, diced tomatoes, onion, and tomato paste in a large stockpot; cook and stir over low heat until onion is tender, about 10 minutes.

  • Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

  • Mix beef and sausage into bean mixture; season with cumin, garlic salt, and chili powder. Reduce heat to medium low, cover stockpot, and cook chili for 30 minutes more.

Cook's Note:

Peppers are optional; chop and add your favorite to spice this chili up.

Add cheese and sour cream to your bowl if desired.

Nutrition Facts

347 calories; protein 21.8g 44% DV; carbohydrates 26.6g 9% DV; fat 17.6g 27% DV; cholesterol 54mg 18% DV; sodium 1046.1mg 42% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
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Rating: 3 stars
The recipe is a very basic chili recipe that you can add to and season as you wish. I live in Canada we don't have chili beans I used 1 can each no salt kidney and black beans rinsed and drained and 16 oz homemade baked beans in tomato sauce. I added 1/2 a green pepper and 3 stalks of celery that I had that needed to be used up. The tomatoes I had were fire roasted. For seasoning I used 2 tbsps chili powder 1 tsp each garlic powder onion powder and cumin and 1/4 tsp each salt and pepper. I only needed about half the tomato paste and added about 1/2 cup of water to make it a bit saucier but it was still nice and thick. I chose this recipe because my son doesn't like really tomato-ey chili or chili that has "weird" stuff in it. I made this for the April Allrecipes Allstars Canada challenge #ARFaceless Read More