The Ultimate Chili


  • 1 lb ground beef
  • 1 lb beef stew meat
  • 1 14oz smoked sausage
  • 3 15.5 oz cans of beans (kidney, black and great northern)
  • 3 14.5 oz cans diced tomatoes
  • 3 cups beef broth
  • 1 Tbsp cooking oil
  • 1 onion
  • 10 cloves garlic
  • 1 jalepenõ
  • 4 Tbsp tomato paste
  • 4 Tbsp chili powder
  • 2 Tbsp cumin powder
  • 1 Tbsp dried oregano
  • 1 tsp black pepper
  • 2 Tbsp brown sugar
  • Salt, to taste


Stovetop Method

  1. Heat oil in large dutch oven (I used 7qt) over medium high heat.
  2. Chop onion, garlic and jalepenõ. Add to dutch oven and sauté 5 minutes.
  3. Add stew meat, sauté until browned.
  4. Dice sausage into 1/2 inch slices and add to pot. Sauté until slightly browned.
  5. Move everything to perimeter of pot and add ground beef to middle. Stir regularly and cook until cooked through.
  6. Add remaining ingredients and mix well. Bring to low boil and simmer 1 hour. Adjust salt to taste.

Slow Cooker Method

  1. Follow steps 1-5 from stovetop method.
  2. Add all ingredients to slow cooker and mix well.
  3. Cook 7-8 hours on LOW, or 4-5 hours on HIGH.

Instant Pot Method

  1. Set Instant Pot to sauté mode. Add oil and once heated add onion, garlic and jalapeno. Stir and cook 5 minutes.
  2. Add stew meat and cook until browned. Add sausage and cook for a few minutes to brown.
  3. Move meats to perimeter, add in ground beef. Break with wooden spoon and cook, stirring, until browned.
  4. Add remaining ingredients. Set Instant pot to Chili/Beans mode. Seal lid, cook for 20 minutes.
  5. Allow pressure to release naturally for 10 minutes before opening.

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