Healthier Homemade Chili



  • 2 pounds grass-fed ground beef or turkey
  • 1 pound bulk Italian sausage
  • 3 (15oz) cans beans, drained
  • 2 (28oz) cans fire roasted diced tomatoes
  • 6 oz tomato paste
  • 6 stalks celery, chopped
  • 1 large yellow onion, chopped
  • 1 large purple onion, chopped
  • 4  bell peppers, seeded and chopped
  • 2 green chile peppers, seeded and chopped
  • ½ cup beer
  • ¼ cup chili powder
  • 1 tbsp minced garlic
  • 1 tbsp organic Worcestershire sauce
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp hot pepper sauce
  • 1 tsp dried basil
  • 1 teaspoon cayenne pepper
  • 1 tsp paprika
  • 1 teaspoon salt
  • 1 tsp ground black pepper


  1. Heat a large stock pot over medium-high heat. Crumble ground beef and sausage into the hot pan. Cook, stirring frequently, until meat is evenly browned. Drain off excess grease.
  2. Pour in beans, diced tomatoes, and tomato paste. Add celery, onion, bell peppers, chile peppers, beer, 1/4 cup chili powder, garlic, Worcestershire sauce, oregano, cumin, hot pepper sauce, basil, cayenne, paprika, sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  3. Taste and season with more salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste.
  4. Top with avocado, chopped green onion and/or greek yogurt for garnish


  • We like a mix of black, kidney, and pinto
  • This tastes even better the next day, as flavors continue to develop


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