Easy Homemade Chili

Ingredients

1 Tablespoon olive oil
1 large onion , diced
2 pound lean ground beef
1 pound pork sausage
1/4 cup red wine vinegar
14.5 ounce can petite diced tomatoes , undrained
4 cups tomato juice
1 cup ketchup
2 15 ounce cans pinto beans , undrained
16 ounce can can kidney beans , undrained
1 Tablespoon packed brown sugar
3 Tablespoons chili powder
¾ teaspoon garlic salt
½ teaspoon pepper
1 teaspoon paprika
1 teaspoons ground cumin
1/4 teaspoon cayenne (or more if you want it spicier)
Shredded Cheddar cheese (optional)
Sour cream (optional)

Instructions

Add the olive oil to a large soup pot over medium-high heat. Once hot, add the onion and cook for about 5 minutes, stirring occasionally.
Add the ground beef and sausage to the pot and cook, breaking apart into small pieces with a wooden spoon, until browned. Drain any grease.
Add the vinegar and cook for 1 minute. Add the diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin and cayenne.
Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for a at least one hour, or up to 3 hours, stirring occasionally.
Serve in bowls with a dollop or sour cream and a sprinkle of cheese on top.
Serve chili with: cornbread, biscuits, or a green salad.

Notes

Tomato Juice: I usually buy a 46 ounce can and don’t use all of it. You could drink the extra, make a veggie/fruit smoothie with it, or save it for another soup. A good tomato juice substitute for this recipe is 2 cups tomato sauce + 2 cups of water. 

Meatless Chili: omit the meat and double the beans.

Spiciness: As written, this chili is pretty mild. If you’d like to make it spicier, add more cayenne pepper, chopped jalapeños (canned or fresh), or hot sauce.

Slow Cooker: Cook the onion and brown the meat in a large skillet. Add the remaining ingredients to a large slow cooker and stir in the cooked meat and onions. Cook on low for 5-7 hours.
Instant Pot: Turn Instant Pot to Saute and brown the onion and meats. Drain the grease. Add everything else and cook on high pressure for 20-30 minutes to concentrate the flavors quicker than on the stovetop.

Freezing Instructions: Freeze chili in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop for 20-30 minutes.