A flavorful, hearty chili made with ground beef, pork sausage, beans, and a bold tomato base. Perfect for stovetop, slow cooker, or pressure cooking.

Scale

1 tablespoon olive oil

1 large onion, diced

2 pounds lean ground beef

1 pound ground pork sausage

1/4 cup red wine vinegar

1 can (14.5 oz) diced tomatoes, undrained

4 cups tomato juice

1 cup ketchup

2 cans (15 oz) pinto beans, undrained

1 can (16 oz) kidney beans, undrained

1 tablespoon light brown sugar

3 tablespoons chili powder

3/4 teaspoon garlic salt

1/2 teaspoon black pepper

1 teaspoon paprika

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper (optional)

Cornmeal (optional)

Shredded cheddar cheese (optional)

Sour cream (optional)

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1. Heat oil in a large pot and cook diced onion until soft.

2. Add ground beef and sausage. Brown completely, then drain.

3. Pour in vinegar and stir for one minute.

4. Add tomatoes, tomato juice, and ketchup. Mix well.

5. Add pinto and kidney beans with liquid.

6. Stir in chili powder, garlic salt, pepper, paprika, cumin, brown sugar, and cayenne.

7. Bring to a boil, reduce heat, and simmer for 1 to 3 hours.

8. Add cornmeal near the end if desired for thickness.

9. Serve warm with cheese or sour cream.

Swap meat for extra beans for a vegetarian option.

Add hot sauce or jalapeños to boost spice.

Tomato juice can be substituted with sauce and water.

Chili tastes even better the next day.