Go Back
Print

Homestead Chili

This hearty Homestead Chili is a family favorite that simmers all day with ground beef, sausage, preserved or fresh garden vegetables, and pantry staples. Whether you’re making it on a chilly autumn day or using up a summer harvest, this flavorful chili is an easy, make-ahead dinner that fills hungry bellies and warms the soul.
Course Dinner, Main Course
Cuisine American, Homestead
Keyword autumn chili, chili with sausage, garden chili, homestead chili, pantry meal, slow cooker chili, taco seasoning chili

Equipment

  • Large skillet
  • Cutting board
  • Chef’s knife
  • Wooden spoon or spatula
  • Slow cooker or large soup pot
  • Measuring spoons
  • Can opener (if using store-bought canned goods)

Ingredients

  • 1 lb Ground beef
  • 1 lb Ground sausage
  • 1 Large onion, diced
  • 1 jar (15 oz) Kidney beans, drained and rinsed
  • 1 quart (or 24 oz) Tomato sauce
  • 2 large Green peppers, diced (or substitute banana/jalapeño peppers)
  • 2 pint jars (or 30 oz total) Diced tomatoes
  • 2 tbsp Salsa (mild or spicy, homemade or store-bought)
  • 2 tbsp Taco seasoning
  • ½ cup Water

Instructions

  • Dice vegetables: Chop the onion and green peppers (fresh or thawed frozen).
  • Brown meat and onion: In a large skillet over medium-high heat, cook the ground beef, ground sausage, and diced onion together until fully browned. Drain any excess grease.
  • Transfer to pot: Move the browned meat and onions to a large soup pot or slow cooker.
  • Add remaining ingredients: Stir in kidney beans, tomato sauce, green peppers, diced tomatoes, salsa, taco seasoning, and water.
  • Slow cooker method: Cover and cook on LOW for 6–8 hours.
  • Stovetop method: Bring to a gentle simmer over medium heat. Reduce to low and cook for 30 minutes, stirring occasionally, until peppers are tender.
  • Serve and enjoy: Spoon into bowls and top with shredded cheese, tortilla chips, or sour cream.

Notes

  • Seasonal flexibility: Use preserved, fresh, or frozen veggies based on the season.
  • Spice it up: For a spicier chili, use jalapeños or spicy salsa. For a mild version, use banana peppers and mild salsa.
  • Batch cook & freeze: This chili freezes well — store leftovers in airtight containers for future meals.
  • Serving ideas: Pair with cornbread or a slice of homemade bread for a complete meal.