Homemade Chili Recipe
This homemade chili recipe is a hearty and flavorful classic that combines lean ground beef, ground pork sausage, beans, tomatoes, and a blend of spices for a comforting meal. Simmered to perfection, this chili is thick, rich, and perfect for chilly days, served with optional shredded cheddar cheese and sour cream toppings.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Meat and Oil
- 1 Tablespoon olive oil
- 2 pounds lean ground beef
- 1 pound ground pork sausage (such as Jimmy Dean)
Vegetables and Liquids
- 1 large onion, diced
- ¼ cup red wine vinegar
- 14.5 ounce can diced tomatoes, petite, undrained
- 4 cups tomato juice
- 1 cup ketchup
Beans
- 2 15-ounce cans pinto beans, undrained
- 1 16-ounce can kidney beans, undrained
Seasonings and Extras
- 1 Tablespoon light brown sugar
- 3 Tablespoons chili powder
- ¾ teaspoon garlic salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper (or more for extra spice)
- Cornmeal (optional, to thicken)
- Shredded cheddar cheese (optional, for topping)
- Sour cream (optional, for topping)
Instructions
- Saute Onion: Heat 1 tablespoon olive oil in a large soup pot over medium-high heat until hot. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
- Brown Meat: Add 2 pounds lean ground beef and 1 pound ground pork sausage to the pot. Break the meat apart into small pieces with a meat chopper or wooden spoon, and cook until browned throughout. Drain and remove excess grease from the pot.
- Add Vinegar and Ingredients: Pour in ¼ cup red wine vinegar and cook for 1 minute. Then stir in the 14.5 ounce can of diced tomatoes (with juice), 4 cups tomato juice, 1 cup ketchup, 2 cans pinto beans (undrained), 1 can kidney beans (undrained), 1 tablespoon light brown sugar, 3 tablespoons chili powder, ¾ teaspoon garlic salt, ½ teaspoon freshly ground black pepper, 1 teaspoon paprika, 1 teaspoon ground cumin, and ¼ teaspoon cayenne pepper.
- Simmer Chili: Bring the chili mixture to a boil over medium-high heat while stirring. Once boiling, reduce heat to medium-low and allow chili to simmer for at least one hour, stirring occasionally. For deeper flavor and thicker consistency, simmer for up to 3 hours. If desired, add a sprinkle of cornmeal to thicken the chili further during simmering.
- Serve: Ladle the chili into bowls and top each serving with shredded cheddar cheese and a dollop of sour cream, if desired.
Notes
- Simmering the chili longer enhances the flavors and thickens the texture.
- Add cornmeal gradually to adjust thickness to your preference.
- You can substitute ground turkey for a leaner option.
- Adjust cayenne pepper to control spiciness.
- Leftovers store well in the refrigerator for up to 4 days and taste great reheated.
Keywords: homemade chili, ground beef chili, pork sausage chili, beef and bean chili, classic chili recipe, hearty chili
Find it online: https://mixitwitjoe.com/homemade-chili-recipe/
