AB’s Thick & Hearty Beef Chili with Smoked Andouille

This thick and hearty beef chili brings browned ground beef, smoked andouille sausage, tender beans and a rich tomato base together in one satisfying pot. Smoked paprika and fire-roasted tomatoes build that deep, savory flavor, while a little vinegar at the end keeps it from tasting heavy.

Give the chili time to simmer, set out your favorite toppings, and serve it with cornbread for a cool-weather dinner or game-day meal. The texture should be thick enough to mound on a spoon, not thin like soup.

Why You’ll Love This Chili

• Layered flavor: Browning the meat and briefly cooking the tomato paste builds a rich base before the simmer.
• Hearty texture: Beef, smoked sausage and two kinds of beans make every bowl satisfying.
• Heat you control: Mild chili powder forms the base; jalapeño and cayenne are optional.
• A flexible finish: Keep toppings separate so everyone can build their own bowl.

Key Ingredients

Ground beef and smoked andouille sausage: The beef gives the chili its hearty foundation, and the sausage adds a smoky, seasoned bite. Brown them before building the sauce and drain excess rendered fat rather than leaving a greasy layer on top.

Onion, bell pepper and garlic: These aromatics soften into the base. Optional jalapeño brings another layer of heat.

Tomato paste, crushed tomatoes and fire-roasted diced tomatoes: The paste adds concentrated flavor, crushed tomatoes create body, and diced tomatoes add texture. Keep the juice from the diced tomatoes.

Chili spices: Use mild American chili powder—a seasoning blend, not pure ground chile. Cumin, smoked paprika, oregano, garlic powder and onion powder round it out.

Kidney and pinto beans: Drain and rinse canned beans before adding them late in the simmer so they warm through without breaking down too much.

Broth, Worcestershire and vinegar: Low-sodium broth lets you control the salt. Worcestershire adds savory depth; apple cider vinegar brightens the finished pot.

Useful Tools

A large, heavy Dutch oven helps the chili simmer evenly. Use a sturdy spoon to scrape the bottom as you stir. These useful prep tools are available from my shop:

• Chef Knife for dicing the vegetables and slicing the sausage.
• AB’s Premium Garlic Press for preparing the fresh garlic; add it after the vegetables soften so it does not scorch.
• SnG Food Thermometer for checking that reheated chili reaches 165°F throughout.
• AB’s Grilling Glove System for food preparation. Replace the outer nitrile gloves between tasks and wash your hands. These gloves are not heat protection; use proper oven mitts for hot cookware.

How to Make Thick & Hearty Beef Chili

1. Brown the beef and sausage.
Work in batches over medium-high heat. Give the beef 3–4 minutes of contact with the hot pot before breaking it into crumbles, then continue browning. Transfer it out, drain excess fat, and lightly brown the sliced smoked andouille for 3–4 minutes. Keep the browned meat and juices nearby.

2. Soften the vegetables.
Lower the heat to medium. Cook the onion, bell pepper and optional jalapeño for 6–8 minutes until softened, then stir in the garlic for about 30 seconds.

3. Build the seasoning base.
Cook the tomato paste for about 2 minutes, until it darkens slightly. Stir in the dry seasonings for about 30 seconds. Keep them moving so they become fragrant without burning.

4. Deglaze and simmer.
Add some broth and scrape the browned bits from the bottom. Return the beef, sausage and juices, then stir in the remaining broth, tomatoes and Worcestershire. Bring to a gentle simmer, lower the heat and cook with the lid slightly ajar for 45 minutes. Stir along the bottom occasionally.

5. Add the beans and thicken.
Stir in the drained kidney and pinto beans. Simmer uncovered for another 25–35 minutes, stirring regularly. The chili is ready for its finish when the sauce clings to the meat and beans. Add a splash of broth if it becomes too thick.

6. Finish, rest and serve.
Stir in the vinegar, taste, and adjust the seasoning. Let the chili stand off the heat for 10 minutes. Ladle into bowls and add cheddar, sour cream, green onions, diced onion or jalapeños as you like.

Pro Tips and Troubleshooting

• Watery chili: Give it more time uncovered at a gentle simmer. Stir frequently rather than turning up the heat and risking a scorched bottom.
• Too thick: Stir in broth a little at a time. Chili continues to thicken as it stands.
• Too salty or spicy: Avoid adding extra salt before the sausage and broth have simmered into the sauce. Leave the optional hot peppers out for a milder bowl and offer them at the table.
• Flat flavor: Taste after the vinegar goes in. A little acidity can brighten the tomato base without needing another heavy layer of seasoning.

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AB’s Thick & Hearty Beef Chili

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By AB

Prep: 20 minutes mins

Cook: 1 hour hr 50 minutes mins

Resting Time: 10 minutes mins

Total: 2 hours hrs 20 minutes mins

Servings: 6 large servings (or 8 smaller servings)

A rich, hearty chili with browned beef, tender beans, and layers of flavor from everyday ingredients. Thick enough to pile onto a spoon and perfect with cornbread.

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Equipment

• 1 Large Dutch oven

Ingredients  

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For the Chili

• ▢ 2 pounds 80/20 ground beef
• ▢ 1 smoked andouille sausage sliced
• ▢ 1 large yellow onion diced
• ▢ 1 medium green bell pepper diced
• ▢ 1 jalapeño seeded and finely diced; optional
• ▢ 5 garlic cloves minced
• ▢ 3 tablespoons tomato paste
• ▢ 3 tablespoons mild American chili powder a seasoning blend, not pure ground chile
• ▢ 2 teaspoons ground cumin
• ▢ 2 teaspoons smoked paprika
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon kosher salt plus more to taste
• ▢ ½ teaspoon black pepper
• ▢ ¼ teaspoon cayenne pepper optional
• ▢ 1 can (28 ounces) crushed tomatoes
• ▢ 1 can (14.5 ounces) fire-roasted diced tomatoes undrained
• ▢ 1½ cups low-sodium beef broth plus more as needed
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 can (15–16 ounces) kidney beans drained and rinsed
• ▢ 1 can (15–16 ounces) pinto beans drained and rinsed
• ▢ 1–2 teaspoons apple cider vinegar to finish

Optional Toppings

• ▢ shredded sharp cheddar, sour cream, sliced green onions, diced onion, or sliced jalapeños optional

Instructions 

• Heat a large Dutch oven over medium-high heat. Add half the beef, press it into the pot, and leave it undisturbed for 3–4 minutes to develop a brown crust. Break it into bite-size crumbles and continue cooking until browned. Transfer to a bowl and repeat with the remaining beef. Leave about 2 tablespoons of rendered fat in the pot; drain the excess. Add the sliced smoked andouille sausage to the pot and cook, turning occasionally, for 3–4 minutes until lightly browned. Transfer it to the bowl with the beef.
• Reduce the heat to medium. Add the onion, bell pepper, and optional jalapeño. Cook for 6–8 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
• Stir in the tomato paste and cook for 2 minutes, until it darkens slightly. Add the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, and optional cayenne. Stir for 30 seconds, keeping the spices from scorching.
• Pour in a little of the beef broth and scrape up the browned bits from the bottom. Return the beef, sausage, and collected juices to the pot. Add the remaining broth, crushed tomatoes, diced tomatoes, and Worcestershire sauce. Stir well and bring to a gentle simmer.
• Reduce the heat to low and simmer with the lid slightly ajar for 45 minutes. Stir occasionally, scraping along the bottom so nothing sticks.
• Stir in the kidney and pinto beans. Simmer uncovered for another 25–35 minutes, stirring regularly, until thick and rich. If it gets thicker than you want, add broth ¼ cup at a time.
• Stir in 1 teaspoon apple cider vinegar. Taste and adjust the salt, heat, and remaining vinegar as needed. Remove from the heat and let stand for 10 minutes before serving.
• Ladle into bowls and add a little cheddar, sour cream, and green onion, if desired. Serve with warm cornbread.

Notes

• Brown the beef in batches for deeper flavor.
• Use mild chili powder; add cayenne only for extra heat.
• Simmer uncovered to thicken, or loosen with broth.

Like This? Leave a comment below!

Make-Ahead, Storage and Reheating

Make the chili ahead and store the toppings separately. Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour when the temperature is above 90°F. Keep refrigerated at 40°F or below and use within 3–4 days. Freeze portions for longer storage and thaw in the refrigerator. See USDA leftover storage guidance.

Reheat on the stovetop over moderate heat, stirring and adding broth as needed, or microwave in a covered microwave-safe container and stir between heating intervals. Check that the chili reaches 165°F throughout, following USDA reheating guidance.

What to Serve With Chili

• Buttermilk Cornbread Muffins gives everyone an individual piece of cornbread.
• Southern Cornbread is a classic skillet-bread pairing for a hearty bowl.
• Garlic and Herb Bread offers a buttery bread alternative for dipping.
• Southern Coleslaw adds cool crunch beside the warm chili.
• Honey Butter Skillet Corn brings a sweet, creamy contrast.
• Oven Roasted Sweet Potatoes adds a sweet-savory vegetable side.

For a simple side of roasted potatoes or vegetables, AB’s SPG (Salt, Pepper, and Garlic) is a seasoning option from my shop. Season the side to taste rather than adding it on top of the chili’s existing spice blend.

Variations and Alternate Chili Recipes

Keep this pot mild by leaving out the optional jalapeño and cayenne, then let people add heat to their bowls. You can use all kidney beans or all pinto beans if that is what you have; drain and rinse them as directed.

Want a different chili dinner? Cajun Andouille Chili with Dolores Chili Brick uses a different base, Crockpot Chili Mac brings pasta into the meal, and Chili Frito Pie takes the crunchy, loaded-bowl approach. These are separate recipes with their own methods, not ingredient-for-ingredient swaps for this card.

Frequently Asked Questions

Can I use dried beans?
This recipe calls for canned beans. Cook dried beans fully and safely in a separate pot before using them; do not add dry beans directly to this tomato-based simmer.

Do I need flour or cornstarch to thicken it?
No. The crushed tomatoes and uncovered simmer give this recipe its body. Let the sauce reduce gently before reaching for a thickener.

Is this a slow-cooker recipe?
No. This method is written for the stovetop, where the uncovered simmer controls the thickness. Use the separate Crockpot Chili Mac recipe above if you want a slow-cooker meal.

Should the toppings go into the whole pot?
Keep them separate. That preserves the chili’s texture and lets everyone choose their own cheese, sour cream and heat level.

More Recipes for a Game-Day Spread

• Southern BBQ Baked Bean Dip for a hearty bean appetizer.
• Smoked Queso Dip with Ground Beef and Rotel for a creamy dip with chips.
• Loaded Cream Cheese Dip for another warm, shareable dip.
• Loaded BBQ Ranch Potato Wedges for a loaded potato side.
• Hot Honey BBQ Wings when you want wings on the table too.

More Hearty Beef and Sausage Dinners

• Crockpot Ground Beef Potato Casserole for a slow-cooker comfort meal.
• Smothered Hamburger Over Savory Garlic-Butter Rice for ground beef with savory rice and gravy.
• Crockpot Birria Tacos for a chile-forward beef dinner.
• Southern Spaghetti for a tomato-based pasta supper.
• Southern-Style Meat Lovers Lasagna for a baked, family-style meal.
• Fried Cabbage with Smoked Sausage and Shrimp for a different smoked-sausage skillet dinner.

Save This Recipe

Save this chili for the next cool-weather dinner or game-day gathering. When you make it, leave a comment and tell me how you topped your bowl.