Italian Sausage Chili

Noble Pig Italian Sausage Chili
When I started making this chili, I had a very different idea about the direction I was going with this recipe. I knew I didn’t want to use cumin in the spice mixture or make it taste like plain-ole’ traditional chili. However, it was my plan to include beans as an enhancer and a filler. But in the end I didn’t. 

I do subscribe to the idea that “real chili” is beanless, just meat and gravy, but I really wanted to use them in this particular recipe…three different kinds. However, after adding all my ingredients, the chili was so delicious as is, I left them out.

The final product was thick, satisfying, spicy and mouthwatering. I loved it and even added more fennel seed to bring out the sausage flavors. Of course this is totally different from traditional chili, but it’s a nice change. You will love the big and bold flavor.

Johnsonville Sausage Noble Pig
I used Johnsonville’s Mild Italian Ground Sausage to get the desired Italian flavors in this chili. 

Print Recipe

Italian Sausage Chili

Recipe from: Created by Cathy Pollak for | Serves: 6-8


  • 2 Tablespoons chili powder (I prefer Gebhardt's)
  • 1 Tablespoon chicken bouillon
  • 2 teaspoons paprika
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon fennel seed
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon dried thyme
  • 1 pound Johnsonville Ground Italian Sausage
  • 1 pound ground chuck
  • 1/3 cup all-purpose flour
  • 3 cups water
  • 1 can (15 oz) tomato sauce
  • shredded Parmigiano-Regiano cheese


  • In a small bowl, combine the first 12 ingredients and set aside.
  • In a large skillet over medium high heat, brown the sausage and ground chuck until no longer pink. Remove the meat from the pan with a slotted spoon leaving behind the juices and any accumulated fat. Turn down heat to medium and whisk in the flour with the juices until fully incorporated and without any lumps. Add water, spice mixture and tomato sauce; bring to a boil. Return meat to the pan and simmer for 30 minutes.
  • Garnish with Parmigiano-Regiano cheese.

Noble Pig Italian Sausage Chili perfect evening meal
A fun way to change up your chili and give it an Italian flare. 

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Disclosure: As a Johnsonville Ambassador, I was asked to create a recipe using their Italian Sausage that was provided to me. However, all opinions are 100% my own.

Post a Comment


  1. I could eat chili every night and be happy about it! Yours looks great… PINNED & SHARED!

  2. katie 2

    This sounds divine–we just had sausage and peppers for dinner last night. I know my husband would go crazy for an Italian Sausage Chili!

  3. Winnie 3

    Looks and sound delicious. I will give it a try for sure.

  4. Michelle Carter 4

    I always use Italian sausage in our chili! I also use ground turkey and ground chuck :) I love using it since it comes with so much flavor!

  5. schmidty 5

    beautiful! And I have a little polish deli around the corner that makes the best spicy italian sausage …..i think we will have this tomorrow :)

  6. schmidty 6

    I made this last night and it came out perfectly! VERY robust flavor and absolutely delicious. I ended up using two medium size cans of diced tomatoes with oregano, thyme, etc … pureed one and added the other as-is. I substituted the chicken bouillon with a quart ziploc bag of homemade beef broth.

    It’s a keeper and we’ll be making it again!

  7. This chili is just full of mouthwatering goodness! I’m going to make them again this weekend.


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