PREP TIME: 10 MINS | COOK TIME: 2 HRS 10 MINS | TOTAL TIME: 2 HRS 20 MINS | SERVINGS: 8
I love this classic Homemade Chili made with ground beef or ground turkey if desired. It’s easy to make either on a stovetop, slow cooker, or Instant Pot.
Chilli is a pretty versatile dish. It’s one of the ultimate comfort food that shines by itself or with cornbread on the side. Feel free to make this vegetarian by simply doubling the beans and omitting the meat.
Ingredients
2 lb lean ground beef
1 lb pork sausage
1 tbsp olive oil
1 large onion, diced
1/4 c. red wine vinegar
4 c. tomato juice
14.5 oz. can petite diced tomatoes, undrained
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
1 tsp paprika
¾ tsp garlic salt
½ tsp pepper
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. Add the onion to the pot once the oil is hot and saute for about 5 minutes, stirring often.
Step 2: To the pot, add the ground beef and sausage. Continue to cook, breaking the meat into smaller pieces using a wooden spoon until browned. When done, drain the excess grease.
Step 3: Add the vinegar to the pot and continue to cook for a minute more. Then, add the diced tomatoes along with tomato juice, ketchup, beans, brown sugar, chilli powder, garlic salt, pepper, paprika, cumin, and cayenne. Bring the mixture to a boil over medium-high heat, stirring. Decrease the heat and simmer for at least an hour over medium-low heat or up to 3 hours, stirring often.
Step 4: When done, turn the heat off and serve the chilli in bowls with a dollop of sour cream. On top, sprinkle some cheese. Enjoy with cornbread, biscuits, or a green salad.
Notes:
You can use 2 cups of tomato sauce plus 2 cups of water to replace tomato juice.
For a meatless chilli, just double the beans and forget about the meat.
This chilli recipe is pretty mild. Feel free to add extra cayenne pepper, chopped jalapeños (canned or fresh), or hot sauce if you want it spicier.
In a large skillet, cook the onion and brown the meat. To a slow cooker, add the rest of the ingredients. Stir in the cooked meat and onions. Put the lid on and set to cook for 5 to 7 hours on low.
If using Instant Pot, set it to saute and cook the onion and meats. When done, drain the excess grease. Add the remaining ingredients and cook for about 20 to 30 minutes on high pressure.
To freeze, place the chilli in a freezer-safe container and store it in the freezer for up to 3 months. When ready to serve, thaw in the fridge overnight, then 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