Homemade Chili
Flavorful chili with ground beef, sausage, beans, and spices—deliciously simple.
Ingredients
- 1 tbsp olive oil
- 1 large onion diced
- 2 lbs lean ground beef
- 1 lb ground pork sausage e.g. Jimmy Dean
- ¼ cup red wine vinegar
- 14.5 oz can petite diced tomatoes undrained
- 4 cups tomato juice*
- 1 cup ketchup
- 2 15 oz cans pinto beans (undrained)
- 1 16 oz can kidney beans (undrained)
- 1 tbsp light brown sugar
- 3 tbsp chili powder
- ¾ tsp garlic salt
- ½ tsp freshly ground black pepper
- 1 tsp paprika
- 1 tsp ground cumin
- ¼ tsp cayenne pepper more for heat-lovers
- Cornmeal optional, for thickening
Optional Toppings: shredded cheddar cheese, sour cream
*Note: You can substitute beef broth or water if tomato juice isn’t available.
Instructions
Sauté the Onion
- Heat olive oil in a large soup pot over medium-high heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and fragrant.
Brown the Meats
- Add ground beef and pork sausage. Use a meat chopper or wooden spoon to break meat into small chunks. Cook until browned, then drain excess grease if needed.
Build the Flavor Base
- Stir in the red wine vinegar for a moment to deglaze the pot. Add diced tomatoes, tomato juice, ketchup, both types of beans, brown sugar, and all spices: chili powder, garlic salt, black pepper, paprika, cumin, and cayenne. Stir to combine.
Simmer
- Bring to a boil over medium-high heat, stirring. Reduce heat to medium-low and simmer for at least 1 hour—or up to 3 hours—for thick, deeply developed flavor. Stir occasionally. To thicken further, add a small sprinkle of cornmeal during simmering.
Serve
- Ladle the chili into bowls and top with shredded cheddar cheese, sour cream, tortilla chips, or your favorite fixings. Enjoy!