When it comes to soul-warming, crowd-pleasing meals, few dishes can rival a big pot of hearty homemade chili. Bursting with bold flavors, this chili recipe blends ground beef and pork sausage with a rich tomato base, savory spices, and hearty beans for a filling, delicious bowl of comfort. Whether you’re feeding a hungry family, meal prepping for the week, or hosting a game day gathering, this chili delivers every time.

What makes this chili stand out is the depth of flavor—from the tangy red wine vinegar to the sweetness of brown sugar, and the perfect heat from chili powder and cayenne. It’s thick, robust, and totally satisfying. Plus, it’s customizable: top it with shredded cheddar, a dollop of sour cream, or enjoy it as is for a protein-packed, one-pot meal.

You don’t need a long list of fancy ingredients—just pantry staples and a little time. It simmers beautifully on the stovetop, developing layers of flavor that only get better the longer it cooks. If you’re ready for the ultimate comfort food, this is the chili recipe you need.

Why You’ll Love This Recipe

Bold and Balanced Flavors – Sweet, smoky, savory, and a touch of spice in every spoonful.
Feeds a Crowd – Perfect for potlucks, tailgates, or large family dinners.
Freezer-Friendly – Makes a big batch that stores and freezes beautifully.
Customizable Heat – Easily adjust the spice level to your taste.
Hearty and Satisfying – Packed with meat, beans, and tomatoes for a complete meal.

Ingredients

Olive oil
Onion
Lean ground beef
Pork sausage
Red wine vinegar
Diced tomatoes (petite, undrained)
Tomato juice
Ketchup
Pinto beans (undrained)
Kidney beans (undrained)
Light brown sugar
Chili powder
Garlic salt
Black pepper
Paprika
Ground cumin
Cayenne pepper
Shredded cheddar cheese (optional)
Sour cream (optional)

Variations

Vegetarian Chili: Replace meat with more beans or lentils and add diced vegetables like bell peppers and mushrooms.
Spicy Lovers’ Chili: Increase the cayenne and add fresh jalapeños or chipotle peppers.
Low-Carb Version: Skip the beans and use diced zucchini or cauliflower instead.
Sweet Heat: Add a square of dark chocolate or a splash of maple syrup for depth and sweetness.
Slow Cooker Friendly: Brown meat and onions first, then transfer all ingredients to a slow cooker and cook on low for 6–8 hours.

How to Make the Recipe

Step 1

In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onions and sauté until softened and fragrant.

Step 2

Add ground beef and sausage. Cook until browned and fully cooked through. Drain excess grease if needed.

Step 3

Stir in red wine vinegar, diced tomatoes (with juices), tomato juice, and ketchup.

Step 4

Add pinto beans and kidney beans, undrained. Stir to combine.

Step 5

Mix in brown sugar, chili powder, garlic salt, black pepper, paprika, cumin, and cayenne. Stir well.

Step 6

Bring to a gentle boil, then reduce heat and simmer uncovered for at least 30 minutes, stirring occasionally. Simmer longer for a thicker, richer chili.

Step 7

Taste and adjust seasoning if needed. Serve hot with optional shredded cheddar and sour cream.

Tips for Making the Recipe

Use a mix of ground beef and sausage for more flavor and texture.
Let the chili simmer longer for deeper flavor—it only gets better with time.
Don’t skip the vinegar—it adds brightness and balances the richness.
Drain meat if there’s excess fat to avoid greasy chili.
Make a day ahead—the flavors meld and improve overnight.

How to Serve

Serve your chili hot in bowls with a selection of toppings like shredded cheese, sour cream, chopped green onions, or crushed tortilla chips. Pair with cornbread, baked potatoes, or a crisp side salad. It’s also fantastic served over rice, pasta, or hot dogs for chili dogs.

Make Ahead and Storage

Storing Leftovers

Cool completely and store in airtight containers in the refrigerator for up to 5 days.

Freezing

Freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat on the stovetop over medium-low heat or in the microwave until hot throughout. Add a splash of water or tomato juice if it thickens too much.

FAQs

1. Can I make this chili in a slow cooker?

Yes, brown the meat first, then combine everything in the slow cooker and cook on low for 6–8 hours.

2. Can I use only ground beef?

Absolutely. You can omit the sausage if you prefer a simpler version.

3. Is this chili spicy?

It has a mild heat. Adjust the cayenne to increase or decrease spiciness.

4. What can I substitute for tomato juice?

Use crushed tomatoes, tomato sauce, or diluted tomato paste.

5. Can I add vegetables?

Yes, bell peppers, corn, and zucchini all make great additions.

6. What’s the best way to thicken chili?

Simmer uncovered longer or mash some of the beans to release starch.

7. Can I use other types of beans?

Yes, black beans, navy beans, or great northern beans work well too.

8. How long does homemade chili last in the fridge?

Up to 5 days when stored properly in an airtight container.

9. Can I double the recipe?

Yes, just use a large enough pot and adjust cooking time slightly.

10. What wine pairs with chili?

A bold red like Zinfandel, Syrah, or Malbec complements the spices well.

Conclusion

Homemade Chili is the ultimate comfort food—rich, hearty, and packed with satisfying flavor. Whether you keep it classic or make it your own, this recipe delivers a delicious bowl every time. It’s perfect for chilly nights, casual gatherings, or just a weeknight dinner with plenty of leftovers. Whip up a big batch, let it simmer, and get ready to enjoy one of the most comforting dishes ever created.