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Hearty Chili with a Twist

Total Time

Prep: 30 min. Cook: 6 hours


12 servings (3 quarts)

This thick chili is perfect for tailgate parties or on a cold winter evening. I like to serve it in bowls filled with rice, then top with crushed saltine crackers and shredded cheddar cheese.—Louise Jacino, East Moriches, New York


  • 1 pound ground beef
  • 1 pound bulk Italian sausage
  • 2 large onions, chopped
  • 4 garlic cloves, minced
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 2 cans (6 ounces each) Italian tomato paste
  • 1 can (8-1/2 ounces) peas, drained
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon hot pepper sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper


  1. In a large skillet, cook the beef, sausage and onions over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, soup, tomato paste, peas, chili powder, cumin, oregano, pepper sauce, salt and pepper. Cover and cook on low for 6-8 hours or until heated through.

Nutrition Facts

1 cup: 318 calories, 10g fat (3g saturated fat), 38mg cholesterol, 1353mg sodium, 36g carbohydrate (13g sugars, 7g fiber), 19g protein.

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