Go Back
+ servings
Smoked Sausage Chili
Print Recipe
5 from 1 vote

Smoked Sausage Chili

Smoked Sausage Chili is hearty, well-seasoned comfort food. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time8 hrs
Cook Time45 mins
Total Time8 hrs 45 mins
Course: Main Dish
Cuisine: American
Keyword: #maindish, bean soup
Servings: 14 servings
Calories: 18kcal


  • 1 package (20 ounces) 15 Bean Ham Soup (Dry Beans) I used Hurst's Ham Beens Brand.
  • 2 cups onions chopped and sauteed
  • 1 can (14.5 ounces) diced tomatoes
  • 1-1/2 tablespoons Liquid Smoke divided
  • 1 packet (1.25 ounces) chili seasoning Stronger than chili powder.
  • 1/4 teaspoon salt More or less as preferred.
  • 1/4 teaspoon coarse ground black pepper More or less as preferred.
  • 1 package (12 ounces) smoked sausage
  • 1 tablespoon vegetable oil use to lightly fry sausage


  • Sort, soak and cook dry beans on the stovetop according to instructions printed on the bag. Save the seasoning packet to use later.
  • Place prepared beans in large pot. Cover with water.
  • Simmer over low-medium heat WITHOUT LID. Watch closely. Foam (aka gas) may appear on top of the water 5 to 7 minutes after the beans begin to boil. Use a large spoon to skim off the foam. Discard.
  • Cover pot with lid. Simmer over low-medium heat until desired tenderness. Add more water if necessary.
  • After beans reach desired tenderness, DRAIN SOUP into a heat proof container or smaller pot. Save to use later. Leave beans in the pot. Set aside.


  • Rinse sausage and place in a medium skillet. Cover with water.
  • Simmer 3 minutes to decrease sodium. Discard sodium water.
  • Use a thick towel to wipe skillet dry. Use paper towels to wipe boiled sausage dry.
  • Drizzle 1 tablespoon of vegetable oil in the skillet. Add sausage links. Cook over low-medium heat until sides are lightly browned (2-3 minutes).
  • Chop into small pieces. Pour into pot with cooked beans.
  • Add sauteed onions, diced tomatoes, sprinkle in ham seasoning packet, 1 tablespoon of Liquid Smoke, 1 teaspoon of chili seasoning (not chili powder), salt to taste and coarse ground black pepper to taste. Add 1/4 cup of BEAN SOUP. If you prefer thinner chili, add more soup until satisfied. Stir lightly to combine.
  • Simmer 7 minutes.
  • Taste a cooled sample. If desired, add another 1/2 teaspoon of chili seasoning (not chili powder) and 1/2 teaspoon of Liquid Smoke. Stir until well combined. Taste again. Add more seasonings if desired.
  • Serve hot.


Shortly after beans start boiling, white foam will form on top.  This is phytic acid, a toxin that irritates the stomach in most people.  I always skim off. How to Cook Dried Beans is an informative article from Bon Appetit.


Serving: 1serving | Calories: 18kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 45mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg