This hearty homemade chili recipe delivers comfort in every spoonful, simmering to perfection in just over 2 hours. Packed with protein (37g per serving) and fiber-rich ingredients, it’s the ultimate crowd-pleasing meal that’s both nutritious and satisfying.
The slow cooking process allows the flavors to meld beautifully, creating that rich, traditional chili taste that’s impossible to resist. Whether you’re feeding a hungry family or meal prepping for the week, this classic recipe promises restaurant-quality results right from your kitchen.
Ingredients
- Base Ingredients: 2 lbs lean ground beef, 1 lb pork sausage, 1 large onion (creates the hearty foundation)
- Bean Mixture: 2 cans pinto beans, 1 can kidney beans – undrained (adds wonderful texture)
- Tomato Base: 4 cups tomato juice, 1 can diced tomatoes, 1 cup ketchup (creates rich sauce)
- Seasonings: 3 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, garlic salt, black pepper, cayenne (for perfect flavor balance)
- Enhancers: 1 tbsp olive oil, ¼ cup red wine vinegar, 1 tbsp brown sugar (adds depth)
- Optional Toppings: Shredded cheddar cheese, sour cream (for serving)
Instructions
- Prepare Base: Heat olive oil, sauté diced onion until translucent (about 5 minutes)
- Cook Meat: Add ground beef and sausage, break into small pieces until nicely browned. Drain excess fat
- Build Flavor: Stir in vinegar and cook briefly, then add all tomato components and beans
- Season: Mix in all seasonings and brown sugar until well combined
- Simmer: Bring to boil, then reduce heat and let simmer 1-3 hours until perfectly thickened
- Serve: Ladle into bowls and top with cheese and sour cream if desired
Cooking Techniques
Hey there, chili lover! This recipe uses the “layer and simmer” method, which builds amazing flavor. Starting with onions and letting them soften brings out their natural sweetness.
When you brown the meat, try to get some nice crispy bits on the bottom of the pot – that’s pure gold for flavor! The long, slow simmer (1-3 hours) is what makes everything come together. Don’t rush this part – it’s like magic watching it thicken and develop that rich, deep chili taste.
Make It Your Own
This chili recipe is super flexible! Want it meatier? Use all beef instead of the sausage mix. Prefer different beans? Black beans or navy beans work great too. For vegetarian friends, swap the meat for extra beans or try crumbled tempeh.
Like it spicier? Double the cayenne or add some diced jalapeños. Too spicy? Cut the cayenne in half and add a bit more brown sugar to balance it out.
Serving Suggestions
While this chili is amazing with just cheese and sour cream, why not set up a fun toppings bar? Try diced avocado, crispy tortilla strips, fresh cilantro, lime wedges, or chopped green onions.
Serve it over rice or cornbread for a heartier meal. My favorite way is to load it up with sharp cheddar, a big dollop of sour cream, and some crunchy corn chips!
Storage Tips
Good news – this chili gets even better the next day! Cool it completely, then pop it in an airtight container in the fridge for up to 4 days. It also freezes beautifully for up to 3 months.
When reheating, add a splash of water or broth if it’s too thick. For easy meals later, freeze in individual portions – you’ll thank yourself on busy weeknights!
Classic Homemade Chili
Equipment
- Large soup pot
Ingredients
For the Chili
- 1 Tablespoon olive oil
- 1 large onion diced
- 2 pounds lean ground beef
- 1 pound pork sausage
- 1/4 cup red wine vinegar
- 14.5 ounce 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
- 3/4 teaspoon garlic salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper or more if you want it spicier
Optional Toppings
- shredded cheddar cheese
- sour cream
Instructions
- 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.
- Add the ground beef and sausage to the pot and cook, breaking apart into small pieces with a wooden spoon, until browned. Drain any grease.
- 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.
- 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.
- Serve in bowls with a dollop of sour cream and a sprinkle of cheese on top.
