Introduction

This homemade chili recipe combines ground beef and pork sausage with a rich blend of spices, beans, and tomato flavors. It’s a hearty and comforting dish perfect for chilly evenings or casual gatherings. With an easy simmering process, you can customize the thickness and spice level to your preference.

A bowl of thick chili sits in the center, dark reddish-brown with visible beans and chunks of ground meat, topped with a dollop of white sour cream and a layer of bright yellow shredded cheese scattered unevenly on top. The bowl is gray and rests on a white plate with a thin black rim, which holds a piece of golden cornbread with a crumbly texture. A silver spoon is partially placed inside the chili, and the setting is on a white marbled surface with crumbs and scattered cheese shreds around, plus a striped cloth napkin nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tablespoon olive oil
1 large onion, diced
2 pounds lean ground beef
1 pound ground pork sausage
1/4 cup red wine vinegar
14.5 ounce can diced tomatoes, petite, 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
3/4 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper (adjust for heat preference)
Cornmeal to thicken, if desired
Shredded cheddar cheese, optional
Sour cream, optional

Instructions

Step 1: Heat the 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.
Step 2: Add the ground beef and ground pork sausage to the pot. Cook while breaking the meat apart with a spoon until browned. Drain and discard any excess grease.
Step 3: Stir in the red wine vinegar and cook for 1 minute to combine flavors.
Step 4: Add the diced tomatoes (with juices), tomato juice, ketchup, pinto beans, kidney beans, brown sugar, chili powder, garlic salt, black pepper, paprika, cumin, and cayenne pepper. Stir well to combine.
Step 5: Bring the chili to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and let it simmer uncovered for at least one hour, stirring occasionally. Simmer up to 3 hours if desired for thicker, more developed flavors. If you prefer a thicker chili, stir in a small amount of cornmeal near the end of cooking.
Step 6: Serve the chili hot, topped with shredded cheddar cheese and a dollop of sour cream if desired.

Tips & Variations

For extra depth, try adding chopped bell peppers or a splash of beer before simmering.
If you prefer a vegetarian version, substitute the meats with plant-based crumbles and use vegetable broth instead of tomato juice.
Adjust the cayenne pepper to control the heat level according to your taste.
Cornmeal helps thicken the chili without changing the flavor—add it gradually to avoid over-thickening.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened too much. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A bowl of thick chili with visible chunks of dark brown and red beans and minced meat forms the base layer, topped with a dollop of white sour cream in the center, which is then crowned with a generous heap of shredded yellow cheddar cheese scattered unevenly around and over the sour cream. The bowl is white, set on a white plate with a thin black rim, with a piece of golden cornbread resting on the plate’s edge. A silver spoon is partially inside the chili on the left side, and the surface beneath everything has a white marbled look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili ahead of time?

Yes, chili often tastes better the next day as the flavors have more time to meld. Prepare it in advance and store it refrigerated overnight before reheating to serve.

What can I use instead of ground pork sausage?

You can substitute ground turkey, chicken sausage, or additional ground beef if you prefer. Just adjust seasoning to maintain the flavor balance.