Prep 15 mins
Cook 2 hrs
This recipe is the result of much trial and error, combining my favorite components of several recipes and experimenting with the spices. It makes a thick, tasty chili and is easy to make with ingredients you typically have on hand. For those of you that prefer chili without beans, you can use two cans of refried beans instead of one and there won't be any whole beans in the chili, but the flavor will be there, and it yields a thick, meaty chili.
- 1 1⁄2 lbs ground beef (preferably 85% lean)
- 1⁄2 lb pork sausage
- 1 large onion, chopped
- 2 garlic cloves, minced
- 16 ounces refried beans
- 6 ounces tomato paste
- 16 ounces pinto beans, drained and rinsed (can sub black beans or another favorite type of choice)
- 16 ounces diced tomatoes
- 10 ounces tomatoes and green chilies
- 8 ounces bell peppers, diced (can use combination of red, green and yellow)
- 1 tablespoon Mexican seasoning (optional)
- 2 tablespoons chili powder
- 1⁄2 tablespoon cumin
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons white vinegar
- 3 cups water
- Brown beef and sausage; remove meat & cook onion and garlic in pan drippings until transparent but not brown; drain. Add meat back to the pot.
- Add remaining ingredients and stir well. Bring to a boil and then reduce heat and simmer, uncovered, for two hours, stirring frequently.