Ingredients
Scale
- 1 pound lean ground beef
- ½ pound Jimmy Dean pork sausage
- 1 onion, diced
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- pinch of cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 4 cloves garlic, minced
- 1 cup water
- 1 beef bouillon cube (Wyler’s)
- 1 Tbsp Worcestershire sauce
- 1 Tbsp brown sugar
- 2 pounds fresh ripe tomatoes, crushed or diced (about 4 cups)
- 1 green pepper, diced
- 1 (15 oz) can red kidney beans, drained
- 1 (15 oz) can black beans, drained
Instructions
- In a large pot, cook the ground beef, sausage, and chopped onion over medium-high heat until the meat is completely browned. Drain off excess fat with paper towels.
- Add chili powder, cumin, paprika, cayenne pepper, salt, pepper, and garlic. Saute for one minute, or until fragrant.
- Stir in the water, bouillon, Worcestershire, brown sugar, crushed tomatoes, and diced green bell peppers. Add the beans.
- Bring to a boil. Turn the heat down to low and simmer uncovered for 45-60 minutes, stirring occasionally.
- Chili thickens as it simmers, so cook it until it is the desired consistency. We like ours thick, so I cook it for the full 60 minutes.
- Garnish with sour cream, cheese, and green onions if desired.
Notes
- Adjust cayenne pepper to control spiciness.
- For a thicker chili, simmer longer.
- Serve with cornbread or crackers.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg