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4.9 from 3,144 votes

Easy Homemade Chili

Our favorite Classic Chili recipe is easy to make, loaded with meat and beans wins chili cook-off awards every year! You can make it on the stove or slow cooker and the leftovers freeze wonderfully.

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 20 mins
Servings: 8
Calories: 587 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 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 can diced tomatoes , petite, undrained
  • 4 cups tomato juice*
  • 1 cup ketchup
  • 2 ounce cans pinto beans , undrained
  • 1 ounce can Kidney Beans , undrained
  • 1 Tablespoon light brown sugar
  • 3 Tablespoons chili powder
  • ¾ teaspoon garlic salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper (or more if you want it spicier)
  • shredded cheddar cheese , optional
  • sour cream , optional

Instructions

    Cup of Yum
  1. 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.
  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, until thickened.
  5. Serve in bowls with a dollop of sour cream and a sprinkle of cheese on top.

Notes

  • Tomato Juice: I usually buy a 46 ounce can and use the extra in a veggie/fruit smoothie or save it for another soup. A tomato juice substitute for this recipe is 2 cups tomato sauce mixed with 2 cups of water.
  • Meatless Chili: Omit the meat and add double the beans.
  • Spicy Chili: As written, this chili is very mild. If you’d like to make it spicier, add more cayenne pepper, chopped jalapeños (canned or fresh), hot sauce, or make my delicious Spicy chili recipe!
  • Slow Cooker: Cook the onion and brown the meat in a large skillet. Add the remaining ingredients to a large slow cooker and stir in the cooked meat and onions. Cook on low for 5-7 hours.
  • Instant Pot: Turn Instant Pot to sauté and brown the onion and meats. Drain the grease. Add everything else and cook on high pressure for 20-30 minutes to concentrate the flavors quicker than on the stovetop.   
  • Freezing Instructions: Freeze chili in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop for 20-30 minutes.

Nutrition Information

Calories 587kcal (29%) Carbohydrates 33g (11%) Protein 37g (74%) Fat 35g (54%) Saturated Fat 12g (60%) Polyunsaturated Fat 3g Monounsaturated Fat 16g Trans Fat 1g Cholesterol 118mg (39%) Sodium 996mg (42%) Potassium 1260mg (36%) Fiber 7g (28%) Sugar 14g (28%) Vitamin A 1846IU (37%) Vitamin C 30mg (33%) Calcium 89mg (9%) Iron 7mg (39%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 587

% Daily Value*

Calories 587kcal 29%
Carbohydrates 33g 11%
Protein 37g 74%
Fat 35g 54%
Saturated Fat 12g 60%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 16g 80%
Trans Fat 1g 50%
Cholesterol 118mg 39%
Sodium 996mg 42%
Potassium 1260mg 27%
Fiber 7g 28%
Sugar 14g 28%
Vitamin A 1846IU 37%
Vitamin C 30mg 33%
Calcium 89mg 9%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.