Easy Homemade Chili

Prep Time: 10 mins | Cook Time: 2 hrs 10 mins | Total Time: 2 hrs 20 mins | Servings: 8

My perfect buddy for a classic and simple Homemade Chili. Delish comfort food that is so easy to throw together. Excellent addition to your menu rotation – super flavorful, family-friendly, versatile, and super good!

Ingredients

1 tbsp olive oil

1 large onion, diced

2 lbs lean ground beef

1 lb pork sausage

1/4 c red wine vinegar

14.5 oz can petite diced tomatoes, undrained

4 c tomato juice

1 c ketchup

2 15-oz cans pinto beans, undrained

16 oz can kidney beans, undrained

1 tbsp packed brown sugar

3 tbsp chilli powder

¾ tsp garlic salt

½ tsp pepper

1 tsp paprika

1 tsp ground cumin

1/4 tsp cayenne (or more if you want it spicier)

Shredded Cheddar cheese (optional)

Sour cream (optional)

How to make Easy Homemade Chili

Step 1: Add olive oil to a large soup pot. Heat over medium-high heat. Once the oil is hot, add the onion to the pot. Stir occasionally and cook for about 5 minutes.

Step 2: To the pot, add the ground beef and sausage. With a wooden spoon, break into small pieces while cooking until the ground beef and sausage turned brown. Drain excess grease.

Step 3: Add in the vinegar and cook for a minute more. Then, add in the diced tomatoes, tomato juice, ketchup, beans, brown sugar, chilli powder, garlic salt, pepper, paprika, cumin, and cayenne.

Step 4: Over medium-high heat, bring the mixture to a boil, stirring. Adjust the heat to medium-low heat and let it simmer for about an hour to 3 hours.

Step 5: When done, place the chilli in bowls and garnish each with a dollop of sour cream and sprinkle over the cheese. Enjoy with cornbread, biscuits, or a green salad.

Notes:

Substitute the tomato juice with 2 cups of tomato sauce plus 2 cups of water.

For this recipe, you can omit the meat and just double the beans.
This dish has a mild kick but if you wish to have more, I suggest adding extra cayenne pepper, chopped jalapeños (canned or fresh), or hot sauce.

You can make this in a slow cooker. First, cook the onion, then brown the meat in a large skillet. To a large slow cooker, add the rest of the ingredients, stir in the cooked meat and onions, and cook for 5 to 7 hours on low heat.

For Instant Pot: You need to saute the onion and meats first. Drain the excess grease. Place the ingredients with the onions and meat in an IP. Set to high and the timer to 20 to 30 minutes.

Store this dish in a freezer-safe container and freeze for up to 3 months. When ready to serve, thaw in the fridge overnight, then reheat for 20 to 30 minutes on the stovetop.

Nutrition Facts:

Easy Homemade Chili

Rebecca Prep Time: 10 mins | Cook Time: 2 hrs 10 mins | Total Time: 2 hrs 20 mins | Servings: 8 My perfect buddy for a classic and simple Homemade… General Recipes Easy Homemade Chili European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 2 hrs 10 mins 2 hrs 10 mins

Nutrition facts: 517 calories 21 fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 tbsp olive oil
1 large onion, diced
2 lbs lean ground beef
1 lb pork sausage
1/4 c red wine vinegar
14.5 oz can petite diced tomatoes, undrained
4 c tomato juice
1 c ketchup
2 15-oz cans pinto beans, undrained
16 oz can kidney beans, undrained
1 tbsp packed brown sugar
3 tbsp chilli powder
¾ tsp garlic salt
½ tsp pepper
1 tsp paprika
1 tsp ground cumin
1/4 tsp cayenne (or more if you want it spicier)
Shredded Cheddar cheese (optional)
Sour cream (optional)

Instructions

Step 1: Add olive oil to a large soup pot. Heat over medium-high heat. Once the oil is hot, add the onion to the pot. Stir occasionally and cook for about 5 minutes.

Step 2: To the pot, add the ground beef and sausage. With a wooden spoon, break into small pieces while cooking until the ground beef and sausage turned brown. Drain excess grease.

Step 3: Add in the vinegar and cook for a minute more. Then, add in the diced tomatoes, tomato juice, ketchup, beans, brown sugar, chilli powder, garlic salt, pepper, paprika, cumin, and cayenne.

Step 4: Over medium-high heat, bring the mixture to a boil, stirring. Adjust the heat to medium-low heat and let it simmer for about an hour to 3 hours.

Step 5: When done, place the chilli in bowls and garnish each with a dollop of sour cream and sprinkle over the cheese. Enjoy with cornbread, biscuits, or a green salad.

Notes

Substitute the tomato juice with 2 cups of tomato sauce plus 2 cups of water. For this recipe, you can omit the meat and just double the beans. This dish has a mild kick but if you wish to have more, I suggest adding extra cayenne pepper, chopped jalapeños (canned or fresh), or hot sauce. You can make this in a slow cooker. First, cook the onion, then brown the meat in a large skillet. To a large slow cooker, add the rest of the ingredients, stir in the cooked meat and onions, and cook for 5 to 7 hours on low heat. For Instant Pot: You need to saute the onion and meats first. Drain the excess grease. Place the ingredients with the onions and meat in an IP. Set to high and the timer to 20 to 30 minutes. Store this dish in a freezer-safe container and freeze for up to 3 months. When ready to serve, thaw in the fridge overnight, then reheat for 20 to 30 minutes on the stovetop.