Beef Chili with Sausage, Mushrooms, and Olives (Video)

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Beef Chili with Sausage, Mushrooms, and Olives is a perfect low-carb chili for the Super Bowl, but it’s definitely a chili recipe you should make all winter long! And this is a delicious chili without beans that’s great for a low-carb chili recipe!

PIN Beef Chili with Sausage, Mushrooms, and Olives to make it later!

For years a recipe called Not Just for the Super Bowl Chili with Sausage, Mushrooms, and Olives was my signature chili recipe for Denny family Super Bowl parties, and it got the name when we decided this chili was too good to save just for the Super Bowl! That was a recipe that used canned black and red beans, and it made a big pot of chili, like you would make for the Super Bowl!

Of course, fast forward more than ten years since I first made that chili and now I’m having fun converting some of my favorite long-ago recipes to low-carb versions. This new recipe for Beef Chili with Sausage, Mushrooms, and Olives has ground beef, pork sausage, mushrooms, and olives, along with traditional chili ingredients like onions, garlic, tomato sauce, and lots of spices.

The new version also makes a big pot of chili on the stove, and it doesn’t have any beans but it’s loaded with amazing chili flavors! Trust me when I say you won’t miss the beans in this delicious chili. And if you’re looking for a low-carb chili that you can use to make a big pot of chili for Super Bowl Sunday, this new Beef Chili with Sausage, Mushrooms, and Olives is definitely a winner!

What ingredients do you need for this recipe?

Would you prefer the original Super Bowl Chili with beans?

Some people still might like to make one of the original versions with red beans that makes 18 servings or 10 servings, so you can click that link to find the printer-friendly recipes for those earlier versions.

More Low-Carb Chili That’s Not Just for the Super Bowl:

Instant Pot Ground Beef Olive Lover’s Chili ~ Kalyn’s Kitchen
Low-Carb and Keto Instant Pot Chili Recipes ~ Slow Cooker or Pressure Cooker
Instant Pot All-Beef Ancho and Anaheim Chili ~ Kalyn’s Kitchen
Amazing Low-Carb and Keto Chili Recipes ~ Kalyn’s Kitchen
Healthy Chili Recipes Your Family Will Love ~ Kalyn’s Kitchen

How to make Beef Chili with Sausage, Mushrooms, and Olives:

(Scroll down for complete printable recipe, including nutritional information.)

Brown pork sausage well, breaking apart as it cooks. Add the sausage to large soup pot.
Add oil to the pan if needed and brown the ground beef well and add it to the soup pot.
Add beef broth, tomato sauce, water, and diced tomatoes to the soup pot and let mixture start to simmer.
While meats brown, chop the onions. Add more olive oil to the frying pan and cook cook onions 3-4 minutes, until they’re barely starting to brown.
Add minced garlic, ground cumin (affiliate link), Mexican Oregano (affiliate link), chile powder, ground Ancho chile (affiliate link), dried cilantro (affiliate link), and 4 packets Goya Sazon Seasoning (affiliate link) and cook about 1 minute. (Don’t stress if you don’t have every spice I used. Use a bit more of the ones you do have.)
Add the onion-spice mixture to the soup pot and continue to simmer. Cut up the mushrooms and slice the olives in half.
Wipe out the frying pan if you think it needs it. Add more olive oil to the frying pan and cook mushrooms until they have released their liquid and it is evaporated. Add mushrooms and olives to the soup pot.
Turn the stove to low and simmer chili 1-2 hours, or until it’s thickened and flavors are well blended.
Serve hot, with toppings like cheese, sour cream, and avocado if desired.

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!

Ingredients

1 lb. ground pork sausage
1 lb. ground beef
2 T olive oil, divided
2 14 oz. cans beef broth (see notes)
1 8 oz can tomato sauce
1 cup water (rinse out tomato sauce can)
2 14.5 oz. cans diced tomatoes
1 med onion, diced small
1 T minced garlic
1 1/2 T ground cumin
1 1/2 T dried Mexican oregano (see notes)
1 1/2 T ground chili powder
1 T ground Ancho chile (see notes)
4 packets Goya Sazon Seasoning
1 T dried cilantro
24 oz. brown mushrooms, cut in quarters (see notes)
2 6 oz. cans black olives, drained and cut in half lengthwise
salt/pepper to taste

Instructions

Brown the pork sausage well in a frying pan over medium-high heat, breaking apart with a turner or a potato masher (affiliate link) as it cooks. Add the sausage to large soup pot.
Add a little oil to the pan if needed and then brown the ground beef well and add it to the soup pot.
Add beef broth, tomato sauce, water, and diced tomatoes to the soup pot and let the mixture start to simmer.
While meats brown, chop the onions. Add about 1 tsp. more olive oil to the frying pan and cook cook onions 3-4 minutes, until they are barely starting to brown.
Add minced garlic, ground cumin (affiliate link), Mexican Oregano (affiliate link), chili powder, ground Ancho chile (affiliate link), dried cilantro (affiliate link), and 4 packets Goya Sazon Seasoning (affiliate link) and cook about 1 minute. (Don’t stress if you don’t have every spice I used. Use a bit more of the ones you do have.)
Add the onion-spice mixture to the soup pot and continue to simmer. Cut up the mushrooms and slice the olives in half (or keep olives whole if you prefer.)
Wipe out the frying pan if you think it needs it. Add two tsp. more olive oil to the frying pan and cook mushrooms until they have released their liquid and all liquid is evaporated. Add mushrooms and olives to the soup pot.
Turn the stove to low and simmer chili 1-2 hours, or until it’s thickened and flavors are well blended. Season with salt and fresh-ground black pepper to taste.
Serve hot, with toppings like cheese, sour cream, and avocado if desired.

Notes

Use 3 1/2 cups homemade beef stock if you’re lucky enough to have some.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 384Total Fat: 28gSaturated Fat: 8gUnsaturated Fat: 17gCholesterol: 79mgSodium: 1542mgCarbohydrates: 12gFiber: 5gSugar: 4gProtein: 24g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-carb no-bean chili like this Beef Chili with Sausage, Mushrooms, and Olives is great for low-carb and Keto diets. For Keto you might want to use less tomatoes or replace some of the mushrooms with more sausage or beef. The original version with many of the same ingredients plus beans is great for any phase of the South Beach Diet. South Beach would recommend using turkey sausage and very lean ground beef; take your choice on that for low-carb or Keto diets.

Find More Recipes Like This One:
Check out Chili Recipes to see all the other chili recipes on this site. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2006, and the version with beans was a regular at my family Super Bowl parties for years. The recipe was converted to a no-bean chili in 2020, and it was last updated with more information in 2021.

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