Description

This hearty and flavorful chili combines lean ground beef and pork sausage with a rich blend of tomatoes, beans, and spices. It’s a comforting dish perfect for chilly evenings, offering a balance of savory, tangy, and mildly spicy notes.

Ingredients

1 tablespoon olive oil
1 large onion, diced
2 pounds lean ground beef
1 pound pork sausage
¼ cup red wine vinegar
14.5-ounce can diced tomatoes, undrained
4 cups tomato juice
1 cup ketchup
2 (15-ounce) cans pinto beans, undrained
1 (16-ounce) can kidney beans, undrained
1 tablespoon light brown sugar
3 tablespoons chili powder
¾ teaspoon garlic salt
½ teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon ground cumin
¼ teaspoon cayenne pepper (or more if you want it spicier)
Shredded cheddar cheese, optional

Sour cream, optional

Instructions

n a large pot, heat olive oil over medium heat. Add diced onion and sauté until softened.
Add ground beef and pork sausage to the pot. Cook until browned, breaking up the meat as it cooks. Drain excess fat.
Stir in red wine vinegar, diced tomatoes with their juice, tomato juice, ketchup, pinto beans with their liquid, kidney beans with their liquid, and brown sugar.
Add chili powder, garlic salt, black pepper, paprika, cumin, and cayenne pepper. Stir to combine.
Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for at least 1 hour, stirring occasionally. For a thicker chili, simmer longer.

Serve hot, topped with shredded cheddar cheese and a dollop of sour cream if desired.

Notes

Adjust the amount of cayenne pepper to control the spice level.

For a vegetarian version, omit the meat and use additional beans or vegetables.

Chili can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors often improve after sitting overnight.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: homemade chili, hearty chili, beef and sausage chili, classic chili recipe