This Hearty Chili with Beans recipe should honestly win an award, or at least a trophy for “Most Likely to Be Eaten Straight from the Pot.” It’s meaty, smoky, spicy, and ridiculously comforting.
Whether you’re watching the game, feeding a crowd, or just craving a big bowl of cozy, this chili checks every box. With a mix of ground beef, mild Italian sausage, three kinds of beans, and crispy bacon, it’s packed with flavor in every single bite.
Why You Will Love This Hearty Chili Recipe
- Packed with Flavor: The seasonings, along with the meat combination, is the ultimate combination of savory goodness.
- Thick and Hearty: Loaded with beans and just the right amount of spice for that slow-simmered, stick-to-your-ribs texture.
- Easy to Customize: Adjust the spice level, or bean combo to make it your own.
- Perfect for Leftovers: This hearty chili with beans tastes even better the next day (and freezes like a dream).
- Great for Game Day: Serve the chili with cornbread, tortilla chips, corn chips, or even over rice for a winning meal.
Ingredient Substitutions
- Ground Beef: Substitute with ground turkey or chicken for a lighter version.
- Italian Sausage: Swap with spicy sausage for more heat or use plant-based sausage for a vegetarian twist.
- Beans: Mix and match. Black beans or pinto beans, also work perfectly.
- V-8 Juice: Use tomato juice or even beef broth for a richer base.
- Hot Sauce: Replace with sriracha or crushed red pepper flakes for extra spice. Omit, if desired.
- Bacon: Use turkey bacon or omit for a lower-fat option.
- Seasonings: Use your favorite combination of seasonings, or a store-bought chili seasoning packet.
How to Prepare Hearty Chili with Beans
- Crisp the diced bacon in a deep pot. Remove and set aside, leaving the bacon fat.
- Add the ground beef and sausage. Break apart and season with the spice blend. Brown completely.
- If needed, remove excess grease with a paper towel.
- Add the onion, garlic, bell pepper, and jalapeño. Sauté until softened, about 4–5 minutes.
- Stir in the Rotel tomatoes, crushed tomatoes, and V-8 juice. Mix well.
- Bring to a near boil, then reduce heat. Partially cover and simmer for 45 minutes to 1 hour.
- Add in all of the beans, reserved bacon, and hot sauce. Simmer another 10–15 minutes.
- Stir in fresh parsley and taste for seasoning.
- Serve hot with shredded cheddar cheese and a dollop of sour cream.
How to Serve and Store
- Serve this hearty chili with beans with cornbread, tortilla chips, corn chips, over rice, or even over a baked potato.
- Store, after cooling, in airtight containers in the fridge for up to 4 days.
- Freeze in portions for up to 3 months. Thaw overnight and reheat on the stove.
Frequently Asked Questions
- Can I make this in a slow cooker? Yes! Brown the meats first, then transfer everything to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.
- Can I make it vegetarian? Absolutely. Swap out the meats for plant-based versions and use vegetable broth instead of V-8 juice.
- What toppings work best? Cheddar cheese, sour cream, diced onions, jalapeños, fresh cilantro, or crushed tortilla chips all make great toppings.
- Can I make this ahead of time? Definitely! In fact, this hearty chili with beans is even better the next day as the flavors develop overnight.
- What can I do with leftovers? Use leftover chili for chili cheese fries, chili mac, baked potatoes, chili dogs, nachos, quesadillas, burritos, over rice, stuffed peppers, or even a chili shepherd’s pie.
More Chili Recipes to Love
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Hearty Chili with Beans
- Total Time: 1 hour, 20 minutes
- Yield: 8 to 10 servings 1x
Description
This Hearty Chili with Beans recipe should win an award! It’s full of flavor, and perfect for game day, meal prep, or a cozy weeknight dinner.
Ingredients
- 4 strips thick-cut bacon, diced
- 1 pound ground beef (80/20)
- 1 pound mild Italian sausage
- 1 small yellow onion, minced
- 4 garlic cloves, minced
- 1 green bell pepper, minced
- 1 jalapeño, diced
- 1 (10-ounce) can Rotel diced tomatoes with green chiles
- 1 (15-ounce) can crushed tomatoes
- 3 (5.5-ounce) cans V-8 juice
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can dark or light red kidney beans, rinsed and drained
- 1 (15-ounce) can chili beans
- Few dashes of hot sauce, optional
- 2 tablespoons fresh chopped parsley
- Shredded cheddar cheese and sour cream, for garnish
Seasoning Blend:
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 2 1/2 tablespoons chili powder
Instructions
- Crisp the diced bacon in a deep pot. Remove and set aside, leaving the bacon fat.
- Add the ground beef and sausage. Break apart and season with the spice blend. Brown completely.
- If needed, remove excess grease with a paper towel.
- Add the onion, garlic, bell pepper, and jalapeño. Sauté until softened, about 4–5 minutes.
- Stir in the Rotel tomatoes, crushed tomatoes, and V-8 juice. Mix well.
- Bring to a near boil, then reduce heat. Partially cover and simmer for 45 minutes to 1 hour.
- Add in all of the beans, reserved bacon, and hot sauce. Simmer another 10–15 minutes.
- Stir in fresh parsley and taste for seasoning.
- Serve hot with shredded cheddar cheese and a dollop of sour cream.
- ENJOY!
Notes
- Browning the meat really adds depth.
- The combination of three beans gives this chili its perfect texture.
- Adjust chili powder to taste; add more for extra heat.
- Stir occasionally during simmering to prevent sticking.
- This chili thickens as it cools. If it’s too thick, add a splash more V-8 juice or broth.
- Prep Time: 5 minutes
- Cook Time: 1 hour, 15 minutes
- Category: Dinner, Meal Prep
- Method: Easy
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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