Original Chili Seasoning Mix 
Smoked Sausage and Beef Chili
Chili night just got a whole lot better! This Smoked Sausage and Beef Chili by @GrillNation…
Get RecipeChili night just got a whole lot better! This Smoked Sausage and Beef Chili by @GrillNation is loaded with hearty ground beef, smoky sausage, and just the right kick of Tony Chachere’s Creole seasoning. Let it simmer, grab your favorite toppings, and get ready for a bowl that’ll blow you away!
Ingredients
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1 teaspoon avocado oil
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12 ounces Tony Chachere’s Smoked Sausage, diced into small pieces
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1 pound 80/20 ground chuck
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1 medium yellow onion, finely diced
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1 small green bell pepper, finely diced
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3 cloved garlic, minced
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2 tablespoons tomato paste
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1 package Tony’s Original Chili Seasoning Mix
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1/2 cup unsalted beef stock, plus more if needed
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14.5 ounces fire roasted diced tomatoes, undrained
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1 tablespoon Worcestershire sauce
- Clear
Directions
- Brown the smoked sausage: Heat the avocado oil in a Dutch oven or deep skillet over medium-high heat. Add the diced sausage in a single layer and cook for 4–5 minutes, turning until browned. Transfer to a plate, leaving the drippings in the pot.
- Cook the ground chuck: Add the beef to the same pot and cook for 5–6 minutes, breaking it into small crumbles. Transfer to the plate with the sausage. Spoon off excess grease, leaving approximately 1 tablespoon in the pot.
- Soften the vegetables: Reduce the heat to medium. Add the onion and bell pepper and cook for 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds.
- Build the tomato base: Stir in the tomato paste and cook for 1 minute, scraping it across the bottom of the pot until it darkens slightly.
- Deglaze and combine: Pour in the beef stock and scrape up the browned bits. Stir in the tomatoes, Worcestershire sauce, and Tony’s chili seasoning packet. Return the beef, sausage, and collected juices to the pot.
- Simmer until thick: Bring to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 15–20 minutes, stirring and scraping the bottom as needed. Break up larger tomato pieces with your spoon. The chili should mound on a spoon with very little loose liquid; continue reducing if needed.
- Rest and serve: Remove from the heat and let stand for 5 minutes. Taste before adding any additional seasoning. Spoon over freshly cooked fries, add cheese and your preferred toppings, and serve immediately.
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