If you love sweet heat flavors, you’ll love this chili recipe. If you can’t find bacon sausage, you can use any other sausage that you like. It’s a great recipe and if shared, expect people to ask you for the recipe.

Bacon Sausage Chili


2 Tablespoons olive oil

2 cloves garlic, minced

1 onion, diced

1 carrot, shredded

1 bell pepper, diced

1 pound ground beef

1 pound bacon sausage (or another sausage, but we highly recommend searching for bacon sausage)

1 jalapeno, stem removed, seeded, and finely diced

3 to 4 Tablespoons masa (corn flour)

2 to 3 Tablespoons chili powder

1 to 2 Tablespoons paprika

1 to 2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper

Sriracha sauce, to taste

1/2 cup strong coffee

1 pip (rectangular piece) of a Hershey bar

1 can (15 ounces) tomato sauce

1 can (15 ounces) light red kidney beans, drained and rinsed

1 can (15 ounces) cannellini (white) kidney beans, drained and rinsed

1 can (15 ounces) corn, drained

1 to 2 cups beef broth or water

salt and freshly ground black pepper to taste


Heat olive oil in a soup pot over medium heat. Add garlic, onions, carrots, and bell peppers and cook until fragrant, or just translucent. Add beef and sausage and cook until browned. Add jalapeno, masa, chili powder, paprika, cumin, oregano, cayenne, and sriracha sauce and cook for 1 to 2 minutes. Add remaining ingredients and simmer for 20 to 30 minutes. Season with salt and pepper.

Makes 10 to 12 servings.