Homemade Chili

Homemade Chili is the ultimate comfort food—rich, hearty, and loaded with bold, savory flavor. This version combines tender ground beef and pork sausage with a blend of spices, tomatoes, and beans, simmered to perfection. It’s a recipe that strikes the perfect balance between heat, tang, and deep, slow-cooked flavor, thanks to ingredients like red wine vinegar, tomato juice, and a touch of brown sugar. Whether you’re feeding a hungry family, preparing for game day, or craving a cozy meal on a cold night, this chili is guaranteed to satisfy.

What makes this chili stand out is its combination of textures and flavors. The beef and sausage provide a hearty foundation, while the pinto and kidney beans offer a creamy contrast. Tomato juice and ketchup create a flavorful base that’s both tangy and sweet, and the blend of spices—including chili powder, cumin, paprika, and a touch of cayenne—adds depth and just the right kick. This recipe is easy to scale for a crowd, makes fantastic leftovers, and can be customized to your preferred spice level or served with a variety of toppings like cheese or sour cream. Once you try it, you’ll never go back to canned chili again.

Why You’ll Love This Recipe

1. Bold, Complex Flavor: A rich blend of beef, sausage, spices, and tomatoes gives every bite incredible depth.
2. Feeds a Crowd: Makes a large batch that’s perfect for parties, potlucks, or meal prep.
3. Customizable Heat: Adjust the cayenne to suit your spice preference—mild or fiery hot.
4. Freezer-Friendly: This chili freezes beautifully, making it ideal for batch cooking.
5. Classic Comfort Food: A warm, satisfying meal that’s perfect for any time of year, especially cold days.

Ingredients

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

Variations

• Turkey Chili: Swap beef and sausage for ground turkey for a lighter version.
• Vegetarian Chili: Skip the meat and add more beans or lentils.
• Spicy Chili: Add chopped jalapeños or increase the cayenne pepper.
• Chunky Style: Use diced beef chuck instead of ground meat for a more rustic texture.
• Slow Cooker Chili: Brown the meat and sauté the onions, then transfer everything to the slow cooker and cook on low for 6–8 hours.

How to Make the Recipe

Step 1: Sauté the Onion

Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Step 2: Cook the Meats

Add the ground beef and sausage. Cook until browned and no longer pink, breaking it up with a spoon as it cooks. Drain excess fat if needed.

Step 3: Add Vinegar and Tomatoes

Stir in the red wine vinegar and canned diced tomatoes (with juices). Mix well.

Step 4: Pour in Liquids

Add the tomato juice and ketchup, stirring to combine into a rich broth.

Step 5: Add Beans and Sugar

Pour in the pinto and kidney beans, undrained. Stir in the brown sugar for a subtle sweetness.

Step 6: Season

Add the chili powder, garlic salt, black pepper, paprika, cumin, and cayenne. Mix thoroughly to ensure even seasoning.

Step 7: Simmer

Bring the chili to a gentle boil, then reduce heat to low. Cover and let it simmer for at least 45 minutes to allow flavors to develop, stirring occasionally.

Step 8: Serve

Ladle the hot chili into bowls. Top with shredded cheddar cheese and sour cream if desired.

Tips for Making the Recipe

• Use freshly ground black pepper and quality chili powder for the best flavor.
• Let the chili simmer longer for a deeper, richer taste.
• Drain some of the fat after browning the meat for a less greasy result.
• Add a splash of beef broth if it gets too thick while simmering.
• Taste and adjust spices before serving—it’s easy to add more heat or salt.

How to Serve

Serve homemade chili hot in bowls with classic toppings like shredded cheddar cheese, sour cream, and chopped green onions. Pair it with cornbread, tortilla chips, or crusty bread. It’s also great over baked potatoes, rice, or even hot dogs for a chili dog twist.

Make Ahead and Storage

Storing Leftovers

Let chili cool completely, then store in airtight containers in the refrigerator for up to 4 days.

Freezing

Freeze chili in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth to loosen the texture if needed. Microwave individual servings for 1–2 minutes, stirring halfway through.

FAQs

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

Yes, after browning the meat and onions, transfer everything to a slow cooker and cook on low for 6–8 hours.

2. How do I make the chili thicker?

Let it simmer uncovered to reduce liquid, or mash some of the beans to thicken naturally.

3. Can I leave out the sausage?

Absolutely—just use more ground beef or substitute with turkey or chicken.

4. What’s the best chili powder to use?

Use a high-quality chili powder or a blend that includes ancho or smoked varieties for added depth.

5. Can I make this ahead of time?

Yes, it’s even better the next day as the flavors have more time to meld.

6. Is this recipe spicy?

It has a mild to moderate heat. Adjust cayenne pepper to your taste.

7. Can I use fresh tomatoes instead of canned?

Yes, but you may need to adjust the liquid content and cooking time.

8. Can I use black beans instead of kidney beans?

Definitely. You can mix and match beans according to your preference.

9. What’s the purpose of the brown sugar?

It balances the acidity of the tomatoes and enhances the overall flavor.

10. Can I cook this in an Instant Pot?

Yes. Brown the meat using the sauté function, then pressure cook on high for 15 minutes with a natural release.

Conclusion

Homemade Chili is a timeless classic that’s easy to make and even easier to love. With rich meat, hearty beans, and a flavorful tomato base, it’s the kind of meal that warms both your stomach and your soul. Whether you’re cooking for a crowd or just meal prepping for the week, this chili delivers big flavor and plenty of comfort. Add your favorite toppings, adjust the spice to your liking, and enjoy a bowl of something truly satisfying.

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