Beef and Italian Sausage Chili



  • 1/4 cup olive oil
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 large onion, diced
  • 1-1/2 tablespoons jarred minced garlic
  • 1/2 cup merlot wine
  • 2 tablespoons fresh lemon juice
  • 1/2 can tomato paste
  • 15-1/2 ounce can, plus an 8 ounce can tomato sauce
  • 2 15 ounce cans kidney beans, drained
  • 2 28 ounce cans plum tomatoes, drained
  • 1/4 cup parsley, chopped
  • 1/8 cup dijon mustard
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon kosher salt
  • 1/2 tablespoon pepper
  • shredded cheddar, sour cream and diced scallions (for toppings)


1) Heat olive oil in slow cooker insert (or Dutch oven if you aren’t using a slow cooker). Add onions and cook until soft and translucent, about 5 minutes.

2) Add beef and sausage, along with garlic, kosher salt and pepper, and cook over medium-high until meat is brown and crumbled.

3) Turn heat to low and add wine, tomato paste, tomato sauce, dijon mustard, chili powder, cumin, basil and oregano. Stir.

4) Add drained tomatoes, drained kidney beans, lemon juice and parsley. Stir and place insert into slow cooker and set to high for 4 hours. (If you are using a Dutch oven, return heat to medium and let simmer for 20 minutes.)

5) Serve with shredded cheddar cheese, a dollop of sour cream and minced green onions.


Until next time, Kris