Sweet and Spicy Homemade Chili
A hearty homemade chili made with sausage, ground beef and packed with vegetables. It has a touch of sweetness to balance out the spicy heat.
Ingredients
For the Seasoned Meat Mixture
- 1 lb ground beef
- 1 lb Italian ground sausage hot, mild or sweet, your choice
- 2 cloves garlic minced or pressed
- 1½ teaspoons chili powder
- 2 Tablespoons granulated sugar
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
For the Chili
- 2 14-ounce cans diced tomatoes
- 1 8-ounce can tomato sauce
- 3½ Tablespoons chili powder
- 2 Tablesoons granulated sugar
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon cumin
- 2 14-ounce cans kidney beans drained and rinsed
- 1 yellow bell pepper chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 medium yellow onion diced
- ½ teaspoon vinegar
- 1 bunch fresh green onions, sliced (optional)
Instructions
- Combine the ground beef and Italian sausage in a bowl. Add 2 cloves of minced garlic, 1½ teaspoons chili powder, 2 Tablespoons granulated sugar, ½ teaspoon garlic powder, 1 teaspoon salt and ½ teaspoon pepper.
- Using your clean hands or a wooden spoon, mix the spices into the meat until fully incorporated.
- Brown the seasoned hamburger and sausage mixture over medium heat in a Dutch oven or heavy-bottomed pot.
- Once meat is browned, drain any excess fat.
- Add the diced tomatoes, tomato sauce, drained and rinsed kidney beans, peppers, onion and remaining spices and sugar. Stir well to combine.
- Bring to a simmer, then reduce heat to medium-low. Simmer covered, stirring occasionally, for at least 30 minutes, but preferably longer to let the flavor develop.
- Just before serving, add ½ teaspoon vinegar, and stir.
- Garnish with green onions, sour cream, shredded cheese and jalapeño peppers, if preferred. Serve with tortilla chips.
Video
Notes
Storage & Freezing
- Store leftover chili in an airtight container in the refrigerator for up to three days. Reheat leftovers in a pan on the stovetop or in the microwave.
- To freeze: Allow chili to cool before placing in freezer bags or airtight freezer-safe containers. Freeze for 4 to 6 months. Thaw completely in the refrigerator and reheat leftovers on the stovetop or in the microwave.
Slow Cooker Method
- Brown the seasoned meat mixture using the saute feature on your slow cooker. If yours doesn’t have a saute feature, brown the meat in a skillet on the stovetop.
- Drain excess fat and transfer the browned sausage and ground beef to an 8-quart slow cooker.
- Add canned diced tomatoes, tomato sauce, kidney beans, chopped peppers, diced onion and the remaining spices and sugar to the slow cooker.
- Stir well.
- Cover and cook on LOW for 6 to 7 hours.
- Just before serving, add a ½ teaspoon of white vinegar to the slow cooker.
Variations & Substitutions
- If you don’t like sausage, use 2 pounds of ground beef.
- Add 2 Tablespoons of chopped chipotle peppers in adobo sauce for a spicier, smoky flavor.
- Use a mix of mild, hot and sweet ground Italian sausage for more complex flavor.
- Use a poblano pepper in place of the green bell pepper for spicier chili.
- Add fresh, diced jalapeño pepper or cayenne pepper to add heat.
- Omit the onions if you don’t like them.
- Substitute pinto beans or black beans for the kidney beans or use a blend.
- Substitute sliced canned tomatoes or whole canned tomatoes for the diced tomatoes. Use Mexican-style tomatoes or Ro-Tel tomatoes.
- To make the chili sweeter, use brown sugar, instead of white granulated sugar.
Nutrition
Calories: 531kcalCarbohydrates: 38gProtein: 29gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 83mgSodium: 954mgPotassium: 1144mgFiber: 11gSugar: 9gVitamin A: 2003IUVitamin C: 72mgCalcium: 104mgIron: 7mg
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