PREP TIME: 10 mins | COOK TIME: 2 hrs 10 mins | TOTAL TIME: 2 hrs 20 mins | SERVINGS: 8
Comforting and the best homemade chili you can make easily at home. Serve this chili topped with a dollop of sour cream and sprinkles of cheese with cornbread, green salad, or quesadillas on the side.
2 lbs. lean ground beef
1 lb. pork sausage
1 tbsp olive oil
1 large onion, diced
1/4 c. red wine vinegar
4 c. tomato juice
1 c. ketchup
14.5 oz. can petite diced tomatoes, undrained
16 oz. can kidney beans, undrained
2 15 oz. cans of pinto beans, undrained
1 tbsp packed brown sugar
3 tbsp chili powder
½ tsp pepper
1 tsp paprika
¾ tsp garlic salt
Shredded Cheddar cheese (optional)
Sour cream (optional)
1 tsp ground cumin
1/4 tsp cayenne (add more if you prefer it spicier)
How to make Easy Homemade Chili
Step 1: In a large soup pot, heat the olive oil on medium-high. Then, add the onion and saute for about 5 minutes, stirring often. Next, add ground beef and sausage. Cook until browned, breaking the meat into small chunks as it cooks using a wooden spoon. Drain the excess grease.
Step 2: Pour in the vinegar and continue to cook for a minute more. Add the diced tomatoes along with the tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin, and cayenne. Bring everything to a boil on medium-high heat, stirring constantly. Once boiling, decrease the heat and simmer for at least 1 hour or up to 3 hours on medium-low heat, stirring often.
Step 3: Ladle the chili in bowls and serve with a dollop of sour cream and cheese on top. Enjoy with cornbread, biscuits, or a green salad.
In place of tomato juice you can use 2 cups tomato sauce plus 2 cups water.
For a meatless chili, omit the meat and simply double the beans.
This chili is pretty mild. If you want to make the chili spicier, you can add extra cayenne pepper, chopped jalapenos (canned or fresh), or hot sauce.
To make the chili in a slow cooker, start to cook the onion and meat in a large skillet until browned. To a large, slow cooker, add the rest of the ingredients and stir in the cooked meat and onions. Set to cook for 5 to 7 hours on low.
For an Instant Pot version, set the Instant Pot to “Saute”. Brown the onion and meats. Then, drain the grease. Toss in the remaining ingredients. Set to cook for 20 to 30 minutes on high pressure.
To freeze, place the chili in a freezer-safe container and freeze for up to 3 months. When ready to serve, thaw the chili in the fridge overnight, then reheat for 20 to 30 minutes on the stovetop.
Calories: 517 kcal 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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