Easy Homemade Chili
The BEST Homemade Chili recipe made with ground beef and sausage, beans, and a blend of bold spices, simmered to rich perfection. Make it on the stove or slow cooker.
Servings: 8
Calories: 587kcal
Cost: 20
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 large onion , diced
- 2 pounds lean ground beef
- 1 pound ground pork sausage (I use Jimmy Dean)
- 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
- ¾ teaspoon garlic salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper (or more if you want it spicier)
- cornmeal to thicken, if desired
- shredded cheddar cheese , optional
- sour cream , optional
Instructions
- Saute onion: 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.1 Tablespoon olive oil, 1 large onion
- Brown meat: Add ground beef and sausage to the pot and cook, breaking apart into small pieces with a meat chopper or wooden spoon until browned. Remove the grease.2 pounds lean ground beef, 1 pound ground pork sausage
- 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.1/4 cup red wine vinegar, 14.5 ounce can diced tomatoes, 4 cups tomato juice*, 1 cup ketchup, 2 15 ounce cans pinto beans, 1 16 ounce can kidney beans, 3 Tablespoons chili powder, ¾ teaspoon garlic salt, ½ teaspoon freshly ground black pepper, 1 teaspoon paprika, 1 teaspoons ground cumin, 1/4 teaspoon cayenne pepper, 1 Tablespoon light brown sugar
- Simmer: Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for at least one hour, or up to 3 hours, stirring occasionally, until thickened. The more it simmers, the thicker and more flavorful it will be! (and if you'd like it even thicker, stir in a sprinkle of cornmeal).cornmeal
- Serve: Ladle chili into bowls and top with a dollop of sour cream and a sprinkle of cheese.shredded cheddar cheese, sour cream
Video
Notes
Yield: About 20 cups chili. Serving Size: About 2.5 cups.
Tomato Juice: A tomato juice substitute for this recipe is 2 cups tomato sauce mixed with 2 cups of water.
Meatless Chili: Omit the meat and add double the beans.
Spicy Chili: As written, this chili is very mild. If you’d like to make it spicier, add more cayenne pepper, chopped jalapeños (canned or fresh), hot sauce, or make my delicious Spicy chili recipe!
Add Bacon: cooked bacon would add a fun flavor twist.
More Veggies: Chopped, sautéed bell pepper and celery, or even cooked cubes of butternut squash, or pumpkin would all be delicious.
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 sauté 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.
Make Ahead Instructions: Leftover chili will keep well stored in an airtight container in the fridge for 3-5 days. Heat on the stove until hot before serving with your favorite toppings.
Freezing Instructions: Freeze chili for up to 3 months, in a freezer-safe bag or container. Thaw overnight in the refrigerator and then rewarm on the stove or in microwave.
Nutrition
Calories: 587kcal | Carbohydrates: 33g | Protein: 37g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 996mg | Potassium: 1260mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1846IU | Vitamin C: 30mg | Calcium: 89mg | Iron: 7mg
Recipe Link
Recipe Video
