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!
If you liked this recipe, try these!
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
Emily says
Amazing! My husband and I made this and it was so delish. We will def be making again!
Erin says
Hi Emily, so happy you both enjoyed it!!
Heather says
This immediately became a family favorite! I've already been requested to make it again.
Erin says
Hi Heather, so glad everyone loves it!!
Savannah says
One of the BEST chili recipes! I love the unique twist on it. If you like spicy I recommend adding two diced jalapenos and cayenne pepper to taste. My husband and I ate on this for days after I made it and it was the perfect meal prep. SO delicious! HIGHLY recommend making it. 🙂
Erin says
Hi Savannah, so happy you loved it and made it your own!!
Jordyn says
The perfect chili recipe! So easy and minimal prep. My whole family is obsessed. My husband (who never eats leftovers) ate this 3 nights in a row. I cut the recipe in half and it still made plenty. Go make it!
Erin says
Hi Jordyn, so glad you both loved it!! 🙂
Carly says
This recipe has turned me into a chili LOVER!!!
Erin says
Hi Carly, so glad you loved it! 🙂
Erin Conway says
Unbelievable!!! My husband and I could not get over how good this chili was! We had a favorite chili recipe we have used for years but officially have our new favorite!
Erin says
Hi Erin, so happy you both loved it so much!! 🙂
Sarah W. says
Erin. This is so good. The flavor is out of this world. It’s the absolute best. 10/10 make this today!
Erin says
Hi Sarah, so glad you loved it so much!!
Cindy says
My husband and son are picky and typically don’t like it when I make chili. I made this and they devoured it!!! It’s a keeper
Erin says
Hi Cindy, so happy everyone liked it!! 🙂
Ali says
As soon as I saw Erin post this, I knew I needed to make it. Wow, this is so good. It has so much flavor to it. Honestly best chili I’ve ever tasted!
Erin says
Hi Ali, so glad you enjoyed it! 🙂
Hannah says
Made this chili for a chili cookoff last night and won!! SUCH a great twist on a classic. Will absolutely be making again. Thanks Erin!!
Erin says
Hi Hannah, so happy you loved it and congrats!!! 🙂
LaRee Willis says
SO good! I generally don’t like Italian sausage but this chili might have changed my mind!
Erin says
Hi LaRee, so happy you enjoyed it! 🙂
Jordan says
Made this recipe as meal prep this week and LOVED it! Sweet and savory. I didn't include the bacon and worcestershire sauce and it was still amazing. Definitely recommend!
Erin says
Hi Jordan, so happy you loved it so much! 🙂
Marissa Nelson says
Delicious! A very nice mix of sweet and spicy. I plan to make this again! Definitely would be a hit with a crowd.
Erin says
Hi Marissa, so happy you enjoyed it!! 🙂
Kelli says
The best chili!! This should have won our neighborhood contest!
Erin says
Hi Kelli, so glad enjoyed it and ah yes! Definitely should be a winner! 🙂
Jillian says
Hi! Going to make this tonight and super excited about it, but curious about the nutrition facts. The calorie Amount seems high. Do you feel that is totally accurate?
Erin says
Hi Jillian, yay! Let me know how it comes out. These are the nutrition facts from the calculator I use. Feel free to use your own and see if it comes out differently.
Lena S says
This definitely lives up to the hype!! Will absolutely be a staple in our chili rotation! This is a chili contest winner, for sure!
Erin says
Hi Lena, so glad you loved it!! 🙂
Jessie Brooks says
I made this for our family chili cook off on Halloween and took 1st place!!! Followed the recipe exactly except slightly less on the ketchup & brown sugar, also added one chopped up chipotle pepper for some smokiness. Sooooooo good! I'll be saving this one!
Erin says
Hi Jessie, so happy everyone loved it and congrats on the gold medal!! 🙂
Jessica says
When do you add the bacon back in?
Erin says
Hi Jessica, you add the bacon in step 5 in the recipe card. It says, "Add chili powder, paprika, cumin, salt, and pepper. Stir. Then add bacon crumbles."
Carolyn says
This is really good so far (letting it simmer still). I don't see in the directions when to add back in the bacon.
Erin says
Hi Carolyn, so glad you liked it and you add the bacon in step 5 in the recipe card. It says, "Add chili powder, paprika, cumin, salt, and pepper. Stir. Then add bacon crumbles."
Rosemary says
This is seriously one of the best chilis I’ve ever had, let alone made. My husband agrees too and he loved it. I loved the sweet barbecue flavor which was unique and delicious. Will absolutely be making this over and over again. Thank you for the easy and delicious recipe, Erin!
Erin says
Hi Rosemary, so happy you both loved it! 🙂