Easy Homemade Chili

• porcje: 8 servings
• czas aktywny: 10 minutes
• całkowity czas: 2 hours 20 minutes

Składniki

1 Tablespoon olive oil

1 large onion (, diced)

2 pounds lean ground beef

1 pound ground pork sausage (I use Jimmy Dean)

1/4 cup red wine vinegar

14 ½ ounce can diced tomatoes (, petite, undrained)

4 cups tomato juice*

1 cup ketchup

2 15 ounce cans pinto beans (, undrained)

1 16 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)

cornmeal (to thicken, if desired)

shredded cheddar cheese (, optional)

sour cream (, optional)

Wskazówki

Saute onion: 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.

Brown meat: Add ground beef and sausage to the pot and cook, breaking apart into small pieces with a meat chopper or wooden spoon until browned. Remove the 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.

Simmer: 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. The more it simmers, the thicker and more flavorful it will be! (and if you'd like it even thicker, stir in a sprinkle of cornmeal).

Serve: Ladle chili into bowls and top with a dollop of sour cream and a sprinkle of cheese.

Wartości Odżywcze

• Kalorie: 587 kcal
• Tłuszcz Całkowity: 35 g
• Tłuszcz Nasycony: 12 g
• Tłuszcz Nienasycony: 19 g
• Tłuszcz Trans: 1 g
• Cholesterol: 118 mg
• Sód: 996 mg
• Węglowodany Całkowite: 33 g
• Błonnik Pokarmowy: 7 g
• Cukry Całkowite: 14 g
• Białko: 37 g