Prep Time: 10 mins | Cook Time: 2 hrs 10 mins | Total Time: 2 hrs 20 mins | Yield: 8 Servings
This homemade chili will not only satisfy all your cravings today, but also your soul! Try this recipe now and prepare to fall in love and taste perfection in every spoonful! Have a blessed day, everyone, and I hope you are all well today. Don’t forget to share this recipe with your loved ones as well. Enjoy!
Ingredients:
16 oz. Can kidney beans, be undrained?
2 15-oz. cans of pinto beans, undrained
14.5 oz. Can petite diced tomatoes, undrained?
1 tbsp packed brown sugar
1 lb. pork sausage
3 tbsp chili powder
4 c tomato juice
2 lbs. lean ground beef
¼ c red wine vinegar
1 c ketchup
Sour cream (optional)
¾ tsp garlic salt
Shredded Cheddar cheese (optional)
¼ tsp cayenne (or more if you want it spicier)
1 large onion, diced
1 tsp ground cumin
½ tsp pepper
1 tbsp olive oil
1 tsp paprika
Directions:
Place a large soup pot on the stove and turn the heat to medium-high.
Add olive oil and allow it to become hot.
Add the onion, then sauté until translucent.
Add the sausage and ground beef, then cook until crumbly and brown. Discard any excess fat.
Add the vinegar, then stir until well blended.
Add the beans, tomato juice, tomato slices, garlic, brown sugar, ketchup, cayenne, paprika, chili powder, salt, pepper, and cumin. Stir until well blended. Allow the mixture to boil.
Turn the heat down to medium-low, then simmer everything for about 1 to 3 hours. Make sure to stir from time to time.
Top each serving with cheese and sour cream.
Serve with biscuits, green salad, or cornbread. Enjoy!
Notes:
Leftovers can last up to 3 months in the freezer.
Nutrition Facts:
Calories: 517 kcal | Carbohydrates: 52g | Protein: 32g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 76mg | Sodium: 1193mg | Potassium: 1488mg | Fiber: 11g | Sugar: 23g | Vitamin A: 2103IU | Vitamin C: 40mg | Calcium: 118mg | Iron: 7mg