Prep Time: 10 mins | Cook Time: 2 hrs 10 mins | Total Time: 2 hrs 20 mins | Servings: 8
A simple and perfect easy homemade chilli made with ground beef and more. This is versatile and delicious comfort food that you can serve as a main dish or alongside your favourite side.
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: In a large soup pot, heat the olive oil over medium-high heat. Once hot, add and saute the onions for about 5 minutes.
Step 2: Add the ground beef and sausage to the pot. Use a wooden spoon to break them into little pieces and continue to cook until browned. Once done, drain any excess grease.
Step 3: Pour in the vinegar and cook for a minute more before adding 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.
Step 5: Decrease the heat and simmer for about an hour to 3 hours over medium-low heat, stirring occasionally.
Step 6: Ladle in bowls and add a dollop of sour cream and sprinkle over some cheese.
Step 7: Best serve with cornbread, biscuits, or a green salad. Enjoy!
Notes:
1. Substitute tomato juice with 2 cups tomato sauce with 2 cups of water.
2. For this recipe, you can eliminate the meat and just double the beans.
3. This dish has a pretty mild kick, add extra cayenne pepper, chopped jalapeños (canned or fresh), or hot sauce if you want it spicier.
4. In a large skillet, cook the onion and brown the meat first. Place the rest of the ingredients into the slow cooker, then stir in the meat and onions. Cook for 5 to 7 hours on low.
5. Set your Instant Pot to “Saute” and brown the onions and meat. Drain excess grease before adding in the rest of the ingredients. Cook for about 20 to 30 minutes on high pressure for a more concentrated flavour.
6. Store the chilli in a freezer-safe container and freeze for up to 3 months. To reheat, thaw overnight and reheat for about 20 to 30 minutes on the stovetop.
Nutrition Facts:
Calories: 517kcal | 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
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