Hearty Tomato Beef & Sausage Chili
Every fall, my husband and I host our annual chili lawn party. A tradition built on one simple promise: everyone gets a truly delicious bowl of chili. That means every year I have to deliver, and every year I try to make it better than the last. Chili is one of those dishes that rewards tinkering, and I love pushing it just a little further while keeping it comforting and familiar.
For me, the best chili has four essentials: spice, sauce, meat, and thickness. I never make a pot without mild Italian sausage, as it adds richness, depth, and a savory sweetness that ground beef alone can’t match. And then there’s my not‑so‑secret ingredient: gochujang. My love for it has no limits, and chili is one of the best places for it to shine. It brings umami, body, and a gentle fermented heat, making it a perfect stand in for tomato paste.
My chili lands somewhere between traditional Texas chili (meat + chiles, no beans) and classic American comfort chili (tomatoes + beans). I crave the acidity and brightness from crushed tomatoes, but I’m firmly in the no‑beans camp. They distract from the meat and spice intensity. That said, if you’re someone who needs beans in your chili, go ahead and add them. Chili is personal, and there’s room for everyone at the pot.
This version is hearty, spicy, tomato‑forward, and deeply savory, the kind of chili that keeps our friends coming back every year.
Part of the Featured Table: Quinn’s Table
This recipe comes from October 2026’s Featured Table, where I cook my way through the dishes that shaped someone’s life. Read Quinn’s full story and see the rest of the recipes from their table. Also, browse current and past tables for your next inspired meal.
Hearty Tomato Beef & Sausage Chili
Equipment
- 1 Large Pot
Ingredients
- 1 lb Ground Beef 85/15 lean
- 1 lb Pork Sausage Unseasoned or Mild/Hot Italian Sausage
- 1 Large Yellow Onion small dice
- 5 Garlic Cloves minced
- 2 tbsp Chili Powder
- 1 tbsp Aleppo
- 1 tbsp Cumin
- 2 tsp Smoked Paprika
- 1 tsp Oregano
- 1 tsp Sumac
- 1 tsp Ground Coriander
- 2 tbsp Gochujang alternate: tomato paste
- 28 oz Crushed Tomatoes ¼ can full water to swirl
- ½ cup Beef Broth
- ½ tbsp Brown Sugar packed
- 1 ½ tbsp Red Wine Vinegar
- Salt & Pepper to taste
Topping Recommendations
- Cheese
- Corn Chips
- Sour Cream
- Lots of Cilantro
- Fried Onions
- Diced Raw White Onion
- Pickled Red Onions
Instructions
- Set a large pot over medium‑high heat. Add the sausage and ground beef and brown thoroughly, working in batches if needed to get good caramelization. No oil is necessary, the sausage will render enough fat.
- Once all the meat is browned, return it to the pot. Add the diced onion and cook until softened and fragrant. Stir in the garlic and cook briefly until aromatic.
- Add all the spices and let them bloom in the rendered fat for about 2 minutes.
- Stir in the gochujang and cook for 1–2 minutes to deepen its flavor.
- Add the crushed tomatoes, broth, brown sugar, and red wine vinegar. Stir to combine.
- Bring the chili to a gentle simmer and cook low and slow for about 1 hour, stirring occasionally. Adjust seasoning to taste as it cooks.
- Chili is always best the next day, once the flavors have fully developed.
Aleppo Pepper: Warmth, Depth, and Rounded Heat
Aleppo pepper adds a gentle, rounded heat that’s warmer and fruitier than standard chili flakes. It deepens the chili’s flavor without overwhelming it, giving you a slow‑building warmth and a fuller, more dimensional body. Instead of sharp spice, Aleppo brings a soft, almost sun‑dried pepper richness that complements both the sausage and the gochujang.
Coriander: Fruity Lift That Complements Aleppo
Coriander works beautifully with Aleppo because it adds a bright, citrus‑fruity note that lifts the chili’s deeper flavors. Where Aleppo brings warmth and body, coriander adds a subtle top‑note that keeps the chili from feeling heavy. Together, they create a layered spice profile that feels complex but still comforting.
Gochujang: Umami, Fermentation, and Rich Body
Gochujang replaces tomato paste with something far more interesting: fermented depth, savory umami, and a touch of sweetness. It thickens the chili while adding complexity that develops as it simmers. The fermentation gives the chili a restaurant‑level richness, and the mild heat blends seamlessly with your spice mix.
Brown Sugar: Balances Acidity and Rounds the Edges
A small amount of brown sugar helps balance the acidity from the crushed tomatoes and vinegar. It doesn’t make the chili sweet, it simply rounds out the sharper edges and enhances the natural sweetness of the onions and sausage. This creates a smoother, more cohesive flavor.
Red Wine Vinegar: Brightens and Elevates the Tomato Base
Red wine vinegar adds a clean, bright acidity that lifts the tomato base and keeps the chili from tasting flat. It enhances the crushed tomatoes’ natural tang and helps balance the richness of the meat and gochujang. A splash at the end wakes up the entire pot.
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