Cut the Portuguese sausage in half lengthwise. Cut one sausage into half rounds and cut the other into quarters. Brown the sausage in a large pot. Scoop the browned sausage out and set on paper towels on a plate so the excess oil can drain. 

In the same pot, brown the ground beef. Add onions and sauté until translucent. 

Add remaining ingredients, including the sausage, to the pot with the ground beef. Stir to combine, cover and simmer on low for an hour. 

Cook a pot of short grain white rice. Serve chili over a bowl of rice and enjoy. Optional, garnish with chopped green onions or parsley.