PREP TIME: 10 mins | COOK TIME: 2 hrs 10 mins | TOTAL TIME: 2 hrs 20 mins | SERVINGS: 8
This is a classic homemade chili recipe that you can throw together easily without a fuss! Top this chili with sour cream and cheese for extra goodness!
Ingredients
2 lb lean ground beef
1 lb pork sausage
1 tbsp olive oil
1 large onion, diced
14.5 oz. can petite diced tomatoes, undrained
¼ c. red wine vinegar
1 c. ketchup
4 c. tomato juice
16 oz. can kidney beans, undrained
2 15-oz. cans of pinto beans, undrained
1 tbsp packed brown sugar
1 tsp paprika
½ tsp pepper
1 tsp ground cumin
¼ tsp cayenne (or more if you prefer it spicier)
3 tbsp chili powder
¾ tsp garlic salt
Sour cream (optional)
Shredded Cheddar cheese (optional)
How to make Easy Homemade Chili
Step 1: Into a large soup pot, heat the olive oil over medium-high heat. Once hot, add the onion and saute for about 5 minutes. Then, add the ground beef along with the sausage. Continue to cook, breaking the meat using a wooden spoon until browned. Drain the excess grease.
Step 2: Pour in the vinegar and continue to cook for a minute more. Then, add the diced tomatoes along with the tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin, and cayenne.
Step 3: Bring everything to a boil on medium-high heat while stirring. Once boiling, decrease the heat and simmer for at least 1 hour up to 3 hours over medium-low heat, stirring often.
Step 4: Ladle the chili into bowls and serve with a dollop of sour cream and cheese on top. Enjoy with cornbread, biscuits, or a green salad!
Notes:
I normally buy a 46-ounce can of tomato juice and don’t finish it. You may consume the remainder, make a vegetable/fruit smoothie, or preserve it for another soup. 2 cups tomato sauce + 2 cups water is an excellent tomato juice replacement for this recipe.
Chili without meat: Skip the meat and simply double the beans.
Spicy Chili: This chili is quite mild. Add extra cayenne pepper, chopped jalapenos (canned or fresh), or hot sauce if you prefer to make this chili spicier.
In a big skillet, brown the beef and cook the onion. In a large, slow cooker, combine the remaining ingredients and toss in the cooked beef and onions. Set to cook for 5-7 hours on low.
Turn the Instant Pot to sauté and cook the onion and meats. Remove the grease. Set to cook for 20 to 30 minutes on high pressure.
Store the chili in a freezer-safe container and freeze it for up to 3 months. Before serving, thaw in the fridge overnight and reheat for about 20 to 30 minutes on the stovetop.
Nutrition Facts:
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