Description
A hearty and flavorful classic chili packed with tender ground beef and sausage, smoky spices, and a rich tomato base. Loaded with beans and a touch of tang from red wine vinegar, this chili is perfect for cozy dinners or game day gatherings. Top with cheddar cheese and sour cream for the ultimate comfort food experience.
Ingredients
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1 tbsp olive oil
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1 large onion, diced
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2 lbs lean ground beef
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1 lb pork sausage
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¼ cup red wine vinegar
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14.5 oz can diced tomatoes, petite, undrained
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4 cups tomato juice*
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1 cup ketchup
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2 (15 oz) cans pinto beans, undrained
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1 (16 oz) can kidney beans, undrained
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1 tbsp light brown sugar
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3 tbsp chili powder
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¾ tsp garlic salt
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½ tsp freshly ground black pepper
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1 tsp paprika
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1 tsp ground cumin
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¼ tsp cayenne pepper (adjust to taste)
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Shredded cheddar cheese (optional, for topping)
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Sour cream (optional, for topping)
Instructions
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Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
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Add ground beef and pork sausage. Cook until browned, breaking meat apart, about 8–10 minutes. Drain excess fat.
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Stir in red wine vinegar, diced tomatoes with juice, tomato juice, and ketchup.
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Add pinto beans and kidney beans, including their liquid.
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Stir in brown sugar, chili powder, garlic salt, black pepper, paprika, cumin, and cayenne pepper. Mix well.
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Bring chili to a simmer, then reduce heat to low. Cover and cook for at least 1 hour, stirring occasionally. Longer simmering enhances flavor.
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Taste and adjust seasoning if needed. Serve hot, topped with shredded cheddar cheese and sour cream if desired.
Notes
For a thicker chili, simmer uncovered during the last 15 minutes.
Use low-sodium tomato juice and beans to control salt levels.
Add chopped bell peppers or jalapeños for extra texture and heat.
Chili can be made ahead and reheated; flavors improve after a day.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course, Soup/Stew
- Method: Stovetop
- Cuisine: American, Tex-Mex