PREP TIME: 10 MINS | COOK TIME: 2 HRS 10 MINS | TOTAL TIME: 2 HRS 20 MINS | SERVINGS: 8
This is the best homemade chili! It’s easy to make either on the stovetop, Slow cooker, or Instant Pot. Right before serving, top the chili with a dollop of sour cream and sprinkle with cheese. If you prefer spicier chili, add more cayenne pepper, chopped jalapeños (canned or fresh), or hot sauce.
Ingredients
2 lb. lean ground beef
1 lb. pork sausage
1 tbsp olive oil
1 large onion, diced
1/4 c. red wine vinegar
1 c. ketchup
2 15-oz. cans of pinto beans, undrained
14.5 oz. can petite diced tomatoes, undrained
4 c. tomato juice
16 oz. can kidney beans, undrained
1 tbsp packed brown sugar
½ tsp pepper
1 tsp paprika
3 tbsp chili powder
¾ tsp garlic salt
1 tsp ground cumin
Sour cream (optional)
1/4 tsp cayenne (or add more if you want it spicier)
Shredded Cheddar cheese (optional)
How to make Easy Homemade Chili
Step 1: In a large soup pot, heat the olive oil on medium-high heat. Then, add the onion and saute for about 5 minutes. Next, add the ground beef along with the sausage. Cook further, breaking the meat into small chunks using a wooden spoon until browned. Drain the excess grease once done.
Step 2: Stir in the vinegar and cook for another minute. Add the diced tomatoes along with the tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin, and cayenne. Bring the mixture to a boil on medium-high heat while stirring constantly. Once boiling, decrease the heat and let it simmer for at least 1 hour up to 3 hours over medium-low heat, stirring often.
Step 3: Into bowls, ladle the chili and add a dollop of sour cream on top and sprinkle with cheese. Enjoy with a green salad, biscuits, or cornbread!
Notes:
You can substitute tomato juice with 2 c. tomato sauce plus 2 c. water.
For meatless chili, skip the meat and just double the beans.
This is a very mild chili. If you want it spicier, simply add extra cayenne pepper, chopped jalapenos (fresh or canned), or hot sauce.
To make it in the slow cooker, start by sauteing the onion and meat in a large skillet until the meat is browned. To a large slow cooker, add the rest of the ingredients. Stir in the cooked meat and onions. Then, set it to cook for 5 to 7 hours on low.
If making in the Instant Pot, set your IP to saute. Then, brown the onions and meat. Once done, drain the grease. Add the remaining ingredients and cook for 20 to 30 minutes under high pressure.
To freeze, transfer the chili to a freezer-safe container and freeze for up to 3 months. When ready to serve, thaw in the fridge overnight, then reheat for 20 to 30 minutes on the stovetop.
Nutrition Facts:
Calories: 517kcal Carbohydrates: 52g Protein: 32g Fat: 21g Saturated Fat: 7g Cholesterol: 76mg Sodium: 1193mg Potassium: 1488mg Fiber: 11g Sugar: 23g Vitamin A: 2103IU Vitamin C: 40mg Calcium: 118mg Iron: 7mg
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