Description
A delicious and hearty beef chili that’s perfect for cold nights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion (diced)
- 2 pounds lean ground beef
- 1/4 cup red apple vinegar
- 14 ounces diced tomatoes (petite, undrained)
- 4 cups tomato juice
- 1 cup ketchup
- 2 cans pinto beans (15 ounces each, undrained)
- 1 can kidney beans (16 ounces, undrained)
- 1 tablespoon light brown sugar
- 3 tablespoons chili powder
- ¾ teaspoon garlic salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (or more if you want it spicier)
Instructions
- In a large soup pot over medium-high heat, add olive oil. Once hot, sauté the diced onion for about 5 minutes until softened.
- Add the ground beef to the pot and cook until browned, breaking it into small pieces. Drain any excess grease.
- Stir in red apple vinegar and cook for an additional minute before adding diced tomatoes, tomato juice, ketchup, pinto beans, kidney beans, brown sugar, chili powder, garlic salt, black pepper, paprika, cumin, and cayenne pepper.
- Bring to a boil while stirring. Reduce heat to medium-low and let it simmer for at least one hour or up to three hours for deeper flavors.
- Serve hot with optional toppings like sour cream or shredded cheese.
Notes
- For added spiciness, increase the cayenne pepper.
- This chili can be made ahead and reheated for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 100mg