Chiliville Chili

This Chiliville Chili is so easy to make and has just the right amount of heat to clear your head. You can have it ready in about 40 minutes from start to finish. It's also an ideal make-ahead meal.

October is National Chili Month! Now that the weather is beginning to cool, enjoy a warm bowl of comforting chili. 

Ingredient Notes:

This chili is super hearty and meaty. It has a pound each of ground beef and pork sausage, along with onions, celery, and garlic. 

For the sausage, you can use sweet, mild, or hot Italian sausage. Johnsonville also has this bulk chorizo sausage that is pretty darn tasty if you can find it. 

All of the ingredients are easy to find and throw together, including diced tomatoes with peppers (Rotel), kidney beans, beef broth, tomato paste, and spices. 

Chiliville Chili?

This recipe is adapted with permission from Rebekah of the blog Making Miracles. 

I had assumed the name Chiliville came from some restaurant where Rebekah lives and that this was a copycat recipe. Wrong. 

There is no Chiliville! Darn! I so wanted to go there! 

Actually, this recipe was originally developed by Johnsonville Foods, a sausage company from Wisconsin. I get it! Johnsonville..... Chiliville.  

Regardless, this chili is delicious. 

You can top this chili with cheese, scallions, and/or sour cream, or just leave it plain. We ended up topping it with grated sharp cheddar cheese. So melty good. 

The only change I made was to add a small roux of one tablespoon of cornstarch and some reserved broth at the end to thicken it a bit. 

This chili is also excellent wrapped in a toasted flour tortilla and topped with guacamole. It's also excellent served on a baked potato or for making chili cheese fries. 

How to Store:

This chili will store, covered, for at least two days in the refrigerator. In fact, you can make it in advance and serve it the next day. 

This recipe makes enough chili for a crowd (12 to 14 servings!) so it's perfect for a party. You could easily halve the recipe for a smaller dinner party too. 

Or make more and enter it into the next chili cook-off! 

More Chili Recipes You May Also Like:

Frito Pie Chili

Slow Cooker Chicken and Black Bean Chili

Instant Pot Spicy Turkey Chili

Chili con Carne

Slow Cooker Turkey Chili

Chili Gumbo

Slow Cooker Chicken Taco Chili

Can you tell I love chili?

Welcome to our 2022 Chili Cook-Off! 

October is Chili Cook-Off Month! We have delicious recipes from across the country to get your chili making to the next level of deliciousness!

#ChiliCookOff is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

• Texas Roadhouse Chili Recipe from Cheese Curd In Paradise
• Chiliville Chili from Karen's Kitchen Stories
• Sweet Potato Black Bean Chili from Jolene's Recipe Journal
• Tamale Chili from Palatable Pastime
• Indian Spiced Chili from A Day in the Life on the Farm
• Easy Turkey Chili from Art of Natural Living
• Pizza Chili from Shockingly Delicious

Chiliville Chili

Yield: 14 servings

Author: Karen's Kitchen Stories

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

This Chiliville Chili is so easy to make, and has just the right amount of heat to clear your head. You can have it ready in about 40 minutes from start to finish. It's also an ideal make ahead meal.

Ingredients

• 1 pound Italian sausage (mild, sweet, or hot), casings removed
• 1 pound lean ground beef
• 1 medium onion, chopped
• 4 small, or three large, celery stalks, chopped
• 3 large cloves of garlic, minced
• 4 10-ounce cans diced tomatoes with green peppers and onions (such as Rotel)
• 2 cans (14 to 16 ounces each) of kidney beans, drained and rinsed
• 14 to 15 ounce can of low sodium beef broth (reserve 1/4 cup)
• 1 six ounce can tomato paste
• 2 tablespoons brown sugar
• 2 tablespoons chile powder
• 1 tablespoon Worcestershire sauce
• 2 teaspoons ground cumin
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon cornstarch

Instructions

1. In a 6 to 8 quart saucepan or Dutch oven, brown the sausage and ground beef over medium heat, breaking it up as you cook it. Cook it until it is no longer pink.
2. Drain the extra fat.
3. Add the onions, celery, and garlic, and cook, stirring regularly, for 5 minutes.
4. Add the tomatoes, beans, tomato paste, sugar, chile powder, Worcestershire sauce, cumin, and red pepper flakes. Bring to a boil. Reduce the heat to a simmer, cover, and cook for 20 minutes.
5. Mix the reserved broth and cornstarch to dissolve, and add it to the simmering chili. Cook, uncovered, stirring, until just slightly thickened, about 2 to 5 minutes.
6. You can serve this immediately, or let it cool, refrigerate, and reheat it later. I think it is even better the next day.

Nutrition Facts

Calories

263.81

Fat (grams)

12.51

Sat. Fat (grams)

4.5

Carbs (grams)

22.09

Fiber (grams)

6.1

Net carbs

16.01

Sugar (grams)

8.27

Protein (grams)

17.37

Sodium (milligrams)

807.06

Cholesterol (grams)

44.71

https://www.karenskitchenstories.com/2015/04/chiliville-chili.html

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Originally published April, 2015 and updated October, 2022.