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Easy Homemade Chili

A comforting and hearty chili that combines ground meats, beans, and flavorful spices, perfect for family meals and gatherings.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 Tablespoon olive oil For sautéing the onion
  • 1 large onion, diced Adds flavor base
  • 2 pounds lean ground beef Main protein
  • 1 pound ground pork sausage Adds flavor and richness
  • 1/4 cup red wine vinegar For tangy flavor
  • 14.5 ounce can diced tomatoes, petite, undrained Adds body to the chili
  • 4 cups tomato juice Liquid base
  • 1 cup ketchup Adds sweetness and flavor
  • 2 15 ounce cans pinto beans, undrained For fiber and protein
  • 1 16 ounce can kidney beans, undrained For texture and taste
Spices and Seasonings
  • 1 Tablespoon light brown sugar To balance acidity
  • 3 Tablespoons chili powder Main spice for chili flavor
  • 3/4 teaspoon garlic salt Flavor enhancer
  • 1/2 teaspoon freshly ground black pepper For heat
  • 1 teaspoon paprika Adds flavor and richness
  • 1 teaspoon ground cumin Provides earthy flavor
  • 1/4 teaspoon cayenne pepper Adjust for spice level
Optional Ingredients
  • Cornmeal To thicken, if desired
  • Shredded cheddar cheese For topping, optional
  • Sour cream For topping, optional

Method
 

Preparation
  1. Heat the olive oil in a large soup pot over medium-high heat.
  2. Add the diced onion and cook for about five minutes until soft and translucent.
  3. Add the ground beef and ground pork sausage, breaking it apart with a meat chopper or spoon. Cook until thoroughly browned.
  4. Drain excess grease from the pot.
Cooking
  1. Pour in the red wine vinegar and cook for one minute.
  2. Add the diced tomatoes, tomato juice, and ketchup.
  3. Open and add pinto and kidney beans without draining.
  4. Stir in brown sugar, chili powder, garlic salt, black pepper, paprika, cumin, and cayenne pepper. Mix well.
  5. Bring the chili to a boil, then reduce the heat to medium-low and let it simmer for at least one hour, stirring occasionally.
  6. For thicker chili, stir in cornmeal towards the end of cooking.
Serving
  1. Ladle chili into bowls and top with cheddar cheese and sour cream if desired.

Notes

Serve with warm tortillas or crusty bread. Customize with toppings like jalapeños or cilantro.