Ingredients:
1 Tablespoon olive oil
1 large onion , diced
2 pound lean ground beef
1 pound pork sausage
1/4 cup red wine vinegar
14.5 ounce can petite diced tomatoes , undrained
4 cups tomato juice
1 cup ketchup
2 15 ounce cans pinto beans , undrained
16 ounce can can kidney beans , undrained
1 Tablespoon packed brown sugar
3 Tablespoons chili powder
¾ teaspoon garlic salt
½ teaspoon pepper
1 teaspoon paprika
1 teaspoons ground cumin
1/4 teaspoon cayenne (or more if you want it spicier)
Shredded Cheddar cheese (optional)
Sour cream (optional)
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 a at least one hour, or up to 3 hours, stirring occasionally.
-Serve in bowls with a dollop or sour cream and a sprinkle of cheese on top.
-Serve chili with: cornbread, biscuits, or a green salad.
