Not Just for the Super Bowl Chili with Sausage, Mushrooms, and Olives
Not Just for the Super Bowl Chili with Sausage, Mushrooms, and Olives is a chili recipe I’ve been making for years! Although it’s perfect for watching the Super Bowl, it’s definitely a chili recipe you should make more than once a year! Check out Chili Recipes to see all the other chili recipes on this site.
We still have a few weeks before Super Bowl Madness takes over the U.S. but I thought it would be fun to update the photos of this favorite Not Just for the Super Bowl Chili with Sausage, Mushrooms, and Olives. For years this was my signature chili recipe for Denny family Super Bowl parties, and it got the name when we decided the chili was too good to save just for the Super Bowl!
If you’re not a native English speaker, you might wonder about the word *chili*. In the U.S. *chile* usually refers to the spicy vegetable peppers used to season foods, while the spelling *chili* means a slowly simmered dish made with meat, tomatoes, onions, spices and sometimes beans. My signature chili is heavy on the meat and light on the beans, and although there’s a long list of ingredients, it’s actually pretty easy to make. This chili features both mushrooms and black olives, for a slightly different take on chili, and I like it with a lot of finely chopped cilantro added at the end. My family has some cilantro haters though, so the cilantro is definitely optional!
I made half the recipe to update these photos for my Not Just for the Super Bowl Chili with Sausage, Mushrooms, and Olives, but this freezes well, so make the whole batch if you have a pot that’s big enough. (Here’s the Printer Friendly Recipe for Original Amount, about 15-20 small servings.) And although Not Just for the Superbowl Chili may have beef and pork sausage, for Super Bowl food, this is pretty healthy.
Soak dried red beans overnight and simmer on low until the beans are tender, or use canned red beans if you’re short on time. Rinse canned beans well with cold water. Brown the pork sausage and ground beef well, breaking apart with a turner as it cooks. (If you’re making the full batch, I’d brown the meats separately.) Add the browned meat to the soup pot along with the black (and red beans if you’re using canned beans), beef broth, tomato sauce, water, and diced tomatoes and let the mixture start to simmer.
Brown the onions well, then add the garlic and cook 1-2 minutes more. Then add the ground cumin, dried oregano, chile powder, Ancho chile powder, cayenne, dried parsley, and Epazote (if using) and cook about 1 minute. Add the onion-spice mixture to the chili. If you started with dried beans, add the cooked red beans as soon as they’re tender. Cut up the mushrooms and olives and add the chili. Let it simmer on low for a few hours.
This is a thick chili and here’s how mine looked after it had cooked down for a couple of hours. At this point add a generous amount of chopped fresh cilantro (or sliced green onions would be good if you’re not a cilantro fan.) Cook about 15 minutes more. Serve hot with chili toppings like cheese, sour cream, and avocado if desired.
More Chili That’s Not Just for Superbowl Sunday:
The BEST Slow Cooker Chili Recipes ~ Slow Cooker or Pressure Cooker
Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa ~ Kalyn’s Kitchen
Wendy’s Chili Recipe ~ CopyKat Recipes
Instant Pot Low-Carb Ground Beef Olive Lover’s Chili ~ Kalyn’s Kitchen
35 Chili Recipes to Kick Start Fall ~ Aggie’s Kitchen
Amy’s Amazing White Chicken Chili (Instant Pot or Stovetop) ~ Kalyn’s Kitchen
Slow Cooker White Chicken Chili ~ Lauren Kelly Nutrition
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Not Just for the Super Bowl Chili with Sausage, Mushrooms, and Olives
Not Just for the Super Bowl Chili with Sausage, Mushrooms, and Olives is a chili recipe you should make more than once a year!
- 1 cups dried red beans, soaked 8 hours or more in cold water
(or substitute 2 cans -15 oz. each- red beans)
- 1 1/2 tsp. chicken soup base (for cooking beans)
- 1/2 tsp. garlic powder (for cooking beans)
- 1/2 tsp. onion powder (for cooking beans)
- 1/2 tsp. olive oil (for cooking beans)
- 1 can black beans (15 oz.), rinsed and drained
- 12 oz. low fat pork sausage
(I use Jimmy Dean variety labeled 50% less fat)
- 1 lb. lean ground beef
- 2 cans (14 oz.) beef broth or 4 cups homemade beef stock
- 1 can (14.5 oz.) tomato sauce
- 1/2 can water (rinse out tomato sauce can)
- 2 cans (14.5 oz.) diced tomatoes
- 2 tsp. olive oil (for sauteeing onion and spices)
- 1 med onion, diced small
- 1 T minced garlic
- 1 1/2 T ground cumin
- 1 1/2 T dried oregano
- 1 1/2 T ground chile powder
(or more, use New Mexico chile powder if you can find it)
- 1/2 T Ancho chile powder (optional but very good)
- 1/2 tsp. cayenne pepper (or more, to taste)
- 1 T dried parsley
- 2 tsp. Epazote (optional but recommended)
- 8 oz. white mushrooms, cut in quarters (or more)
- 1 can (6 oz.) black olives, drained and cut in half lengthwise
- salt/pepper to taste
- 1/2 cup chopped cilantro (optional) plus additional cilantro or parsley to garnish (or use sliced green onion if desired if you’re not a cilantro fan)
- grated cheese, sour cream, or diced avocado for garnish (optional)
- If you want to use dried red beans, soak overnight in cold water to cover by a few inches.
- The next day, drain the soaking water and put soaked red beans in saucepan with enough water to cover.
- Add chicken soup base, garlic powder, onion powder, and olive oil and bring beans to a gentle simmer.
- Cook about one hour, until barely tender. (The small amount of olive oil prevents the “foam” that comes when dried beans are cooking. You can omit if you prefer.)
- While beans cook, in very large frying pan, brown pork sausage well, breaking up with turner as it cooks.
- Remove from pan, rinse if desired, and place in large soup pot.
- Next brown ground beef well, breaking up with turner, rinse if desired, and place in soup pot. (You can cook the pork sausage and ground beef together if you have a large frying pan.)
- Add beef broth, tomato sauce, water, diced tomatoes, and canned black beans and bring the soup pot ingredients to a gentle simmer. (If you’re using canned red beans, you can add them now.)
- Wipe out frying pan and add 2 tsp. olive oil.
- Add diced onions and saute 5 minutes, until slightly browned.
- Add garlic and cook 1-2 minutes, then add ground cumin, dried oregano, chile powder, Ancho chile powder (if using), cayenne, dried parsley, and Epazote (if using), and cook about 1 minute more.
- Add onion-spice mixture to chili, along with chopped mushrooms and sliced black olives.
- When red beans are tender, drain and add to the chili with about a cup water.
- Let chili simmer on low several hours more.
- Add cilantro if desired last 15 minutes of cooking time.
- Taste for salt/pepper and serve hot, with cheese, sour cream, and avocado to garnish if desired.
Recipe created by Kalyn and served at many Denny Family Super Bowl parties through the years.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chili like this Not Just for the Super Bowl Chili with Sausage, Mushrooms, and Olives that’s heavy on meat and other ingredients with less beans is a great food for any phase of the South Beach Diet. If you want a lower-carb chili use more meat and even less beans.
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