Easy good chili

Easy Good Chili 

This fills the Le Creuset pot to the brim.  The recipe is from The Food Nanny although I have increased the meat, beans and vinegar, and decreased the sugar and salt.


1 - 1.3 pounds lean ground beef
1 lb bulk sausage (I use Jimmy Dean)
1/2 onion, diced 

1/3 C red wine vinegar 

1 can (14.5 oz, or bigger) crushed or diced tomatoes 

1 46 oz bottle tomato juice

4 cans (15 oz) beans (pinto, black, kidney - use a combo), undrained 

3 T chili powder
2 T brown sugar
1 T salt
1 T paprika
Pinch cayenne pepper


1.  Brown the beef, sausage, and onion in a large pot.  The onions will soften quickly.  Leave large chunks of the beef and sausage. 

2.  Add the vinegar, cook and stir to deglaze the pot.  Keep stirring about a minute.   Add the remaining ingredients.  The pot will be filled to the absolute brim (perhaps hold back on some of the tomato juice - depending on how much crushed tomatoes you have put in). 

3.  Bring to a gentle simmer; decrease heat and simmer uncovered for about an hour to reduce and thicken the chili.  Taste for seasonings. 

Just as good or better the next day!   

Toppings - shredded cheese; sour cream; Fritos 

Great served with cornbread of course!  Or cheddar cheese scones.  

xo