My Sweet Italian Sausage Chili is a hearty, one-pot chili loaded with sweet Italian sausage, ground beef, crispy bacon, and two kinds of beans, all simmered in a rich, smoky-sweet tomato base. It's inspired by my neighbor's cherished recipe and has become a family favorite right alongside my classic ground beef chili and turkey chili.
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Hearty Italian Sausage Chili
I love cozy, crowd-pleasing dinners that come together in one pot, and this Italian sausage chili is one of my favorites all fall and winter. Everything cooks in one Dutch oven: crisp the bacon, brown the sausage and beef, stir in the beans and tomatoes, and let it simmer. The sweet Italian sausage adds so much flavor that it tastes like it cooked all day.
What makes this chili special is the sweet and tangy base. A little ketchup, brown sugar, Worcestershire, and Dijon balance the chili powder, smoked paprika, and cumin for a flavor that's rich and smoky with just a hint of sweetness. It pairs perfectly with a slice of cornbread, or try my chili and cornbread skillet for an all-in-one version.
It makes 10 servings, so it's perfect for feeding a crowd, game day, or meal prep lunches all week. And if you need more cozy chilis like this one, you're going to LOVE my Easy White Chicken Chili or my Easy Pumpkin Chili!
Why You’ll Love This Recipe
- Big, bold flavor. Sweet Italian sausage, bacon, and smoky spices make this chili taste like it simmered all day.
- Packed with protein. Each serving has 35 grams of protein and 15 grams of fiber from the meat and beans.
- One-pot dinner. Everything cooks in a single Dutch oven for easy cleanup.
- Feeds a crowd. It makes 10 servings, perfect for game day, potlucks, or big family dinners.
- Great for meal prep. It tastes even better the next day and freezes beautifully.
Ingredients Needed To Make This Sweet Italian Sausage Chili
Here's a little bit about everything that goes into this Italian sausage chili:
- Bacon: Adds a smoky, salty crunch. It's cooked first and stirred back in at the end.
- Ground beef: Gives the chili its classic hearty texture.
- Sweet Italian sausage: The star of the show! It adds tons of flavor from fennel, garlic, and herbs.
- White onion and garlic: Build a savory base for the chili.
- Kidney beans and white beans: Two kinds of beans add fiber, protein, and texture. Be sure to drain them.
- Crushed tomatoes: Create the thick, rich tomato base.
- Ketchup and brown sugar: Add a touch of sweetness that balances the spices.
- Worcestershire and Dijon: Bring a tangy, savory depth.
- Water: Thins the chili to the perfect consistency as it simmers.
- Spices: Chili powder, smoked paprika, cumin, salt, and pepper for that classic chili flavor.
- Toppings: Shredded cheddar, sour cream or Greek yogurt, and pickled jalapeños.
Variations & Substitutions
This Italian sausage chili is super versatile! Here are some easy swaps:
- Less sweet: Cut the brown sugar down to ¼ cup and taste as you go.
- Spicy: Use hot Italian sausage instead of sweet, or add a pinch of cayenne or red pepper flakes.
- Protein: Swap the ground beef for ground turkey. Pork sausage works best here, so skip chicken sausage.
- Vegetarian: Leave out the bacon and meat and add more beans, like black beans or chickpeas.
- Slow cooker: Cook the bacon and brown the meat on the stovetop, then add everything to a slow cooker on low for 6-8 hours or high for 4-5 hours.
How to Make Sweet Italian Sausage Chili
Start by crisping the bacon in a large Dutch oven, then set it aside on a paper towel. Cook the onion in the same pot, then add the ground beef and Italian sausage and brown until fully cooked, breaking up the meat as it cooks. Stir in the garlic for one more minute.
Next, add the beans, crushed tomatoes, ketchup, brown sugar, Worcestershire, Dijon, and water, then stir in the spices and bacon. Bring it to a simmer and let it bubble away for 30 minutes, stirring every 10 minutes, so all those flavors meld together. Ladle into bowls and pile on your favorite toppings!
- Step 1: Cook the bacon in a large Dutch oven until crispy. Transfer to a paper towel-lined plate and set aside.
- Step 2: Add the diced onion to the pot and cook for 2 minutes. Add the ground beef and Italian sausage and cook until fully browned, breaking up the meat as it cooks.
- Step 3: Add the minced garlic and cook for 1 more minute. Add the beans, crushed tomatoes, ketchup, brown sugar, Worcestershire, and Dijon. Mix well, then stir in the water.
- Step 4: Add the chili powder, smoked paprika, cumin, salt, pepper, and bacon crumbles, and stir well.
- Step 5: Bring to a simmer and cook for 30 minutes, stirring every 10 minutes. Add more water if needed
- Step 6: Serve topped with cheese and sour cream or Greek yogurt.
Erin's Expert Tips
Adjust the brown sugar. If you prefer a less sweet chili, start with ¼ cup and add more to taste.
Simmer the full 30 minutes. Letting the chili bubble away low and slow is where all those flavors meld together.
Drain the beans. Draining keeps the chili thick instead of watery.
Thicken if needed. Mix 1-2 tablespoons of cornstarch with a little water and stir it in during the last 10 minutes of simmering.
Load up the toppings. Shredded cheddar, a dollop of sour cream or Greek yogurt, and pickled jalapeños take it over the top.
Frequently Asked Questions
Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Yes! Cook the bacon and brown the meat on the stovetop first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
Absolutely. Hot Italian sausage gives the chili a spicy kick. You may want to cut back on the chili powder a bit if you're sensitive to heat.
Let it simmer uncovered a little longer, or stir in 1-2 tablespoons of cornstarch mixed with water during the last 10 minutes of cooking.
Yes, ground turkey works great in place of the beef. For a vegetarian version, skip the bacon and meat and add extra beans like black beans or chickpeas.
Skillet cornbread and white rice are our favorites. A simple green salad or tortilla chips for dipping are great too.
Storing leftovers
Store cooled Italian sausage chili in an airtight container in the fridge for up to 5 days, or freeze it for up to 3 months. Reheat on the stovetop over medium heat or in the microwave, stirring occasionally until warmed through. If it's thickened up, just add a splash of water to loosen it.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
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Find more cozy, crowd-pleasing dinners perfect for fall and winter:
Sweet Sausage Chili
Ingredients
Method
- In a large dutch oven, cook the bacon until crispy. Using a slotted spoon, let dry on paper towel. Set aside. Empty bacon grease.
- Add white onion to dutch oven and cook 2 minutes. Then add in ground beef and Italian sausage and saute until fully cooked through, breaking up chunks of meat.
- Stir in minced garlic and cook an additional minute.
- Add in beans, tomato, ketchup, brown sugar, worcestershire, and dijon. Mix until well combined. Stir in water.
- Add chili powder, paprika, cumin, salt, and pepper. Stir. Then add bacon crumbles.
- Bring chili to a simmer, and simmer for ½ hour, stirring every ten minutes. Add more water if needed.
- Serve with cheese & sour cream or greek yogurt.
Nutrition
Notes
- Adjust the Brown Sugar to Your Taste: The sweetness is what makes this chili unique and so unlike anything else, but if you prefer a less sweet chili, start with ¼ cup instead of the full ½ cup and taste as you go. You can always add more!
- Simmer the Full 30 Minutes: Letting the chili bubble away low and slow for a full 30 minutes is where all those flavors meld together and the sauce thickens into something seriously incredible. Stir every 10 minutes and resist the urge to rush it.
- Top It Right: A sprinkle of shredded cheddar, a spoonful of sour cream or Greek yogurt, and some pickled jalapeños if you like a little heat take this bowl to a whole new level. Serve alongside a piece of skillet cornbread and you've got yourself an unbeatable meal!
Tried this recipe?
Let us know how it was!Recipe by Erin Morrissey and Photos by The Mindful Hapa
Margaret Rogers says
Yummy. I left out the bacon and sugar and cut back on ketchup
Erin says
Hi Margaret, so happy you loved it and made it your own! 🙂
Kate says
This is the best chili I've ever made- so flavorful! My family loved it. I've made it multiple times and agree with other commenters that reducing the sugar doesn't compromise the taste- you still get sweetness from the ketchup. I made it on Halloween and it is the perfect meal to eat before / after trick-or-treating!
Kim says
So yummy!! The sweet savory combo is delicious
Katie says
This is one of my go tos! Reminds me of a mix between chili and sloppy Joes. Admittedly I leave the bacon out to make it a little lighter but I’m sure it’s great with!
Nicole says
Whole family loved it! Such a fun twist on the standard chili. Will make again!
Erin says
Hi Nicole, so happy it is a big hit!!
Jenny says
I made this and it was delicious even though I omitted the sugar after reading reviews that it was too sweet. My family loved it so i did save the recipe under favorites!!
Erin says
Hi Jenny, so happy it was a hit! 🙂
Laura says
This is a delicious spin on standard chili! I used a little bit less brown sugar but otherwise followed the recipe. My whole family loved it!
Erin says
Hi Laura, so happy you all loved it! 🙂
Johnathan says
I made this last week and LOVED it, but my husband thought it a little sweet. What would you recommend to cut down a bit on the sweetness?
Erin says
Hi Johnathan, you can adjust the amount of brown sugar - I'd do half! Let me know if he likes it better that way! 🙂
Megan says
Made this today and everyone was obsessed with it! My 12 month old even ate an entire bowl.
Erin says
Hi Megan, so happy it is a big hit! 🙂