Chili has always been somewhat of a comfort food for me, and while it is perfect on a cold winter evening to warm everything up, or at the top of a ski mountain when you can't feel your toes, I found that it is just as good anywhere if it is homemade! I served this chili with homemade bread and a salad and it was the perfect combination. An added bonus was that it saved for up to a week and made for delicious leftovers.
We did not have kidney beans, so I substitued them with black beans, which happened to have a chili flavor. I also opted out of adding any cayenne to this recipe, but I would recommend it to add a little bit more flavor if you like spice!
ingredients ~
1 Tbsp. olive oil
1 large onion, diced
2 lb lean ground beef
1 lb pork sausage
1/4 up red wine vinegar
14.5-oz. an petite died tomatoes, undrained
4 cups tomato juice
1 cup ketchup
5 (15-oz.) cans pinto beans, undrained
16-oz. can kidney beans, undrained
1 Tbsp. packed brown sugar
2 Tbsp. chili powder
3/4 tsp. garlic salt
1 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)
recipe ~
1. Add olive oil to a large sup pot over medium-high heat. Once hot, add the onion and cook for about 5 minutes, stirring occasionally.
2. 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.
3. 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.
4. 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.
5. Serve in bowls with a dollop of sour cream and a sprinkle of cheese on top.
6. Serve with: cornbread, biscuits, or a green salad.
Recipe From: Tastes Better From Scratch
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