Ingredients
- 2 pounds ground beef
- 1 quart tomato juice
- 1 (29-ounce) can tomato purée
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can pinto beans, drained
- 1 medium-large onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 1 (14.5-ounce) can diced tomatoes
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 tablespoon white vinegar
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon sugar
Instructions
1. Brown the Beef
In a large pot, cook the ground beef over medium heat until browned. Drain excess fat.
2. Add the Vegetables
Stir in the chopped onion, bell pepper, and celery. Cook for 5 minutes until softened.
3. Combine the Ingredients
Add tomato juice, tomato purée, diced tomatoes, diced tomatoes with green chilies, kidney beans, and pinto beans. Stir to combine.
4. Season the Chili
Mix in white vinegar, chili powder, cumin, garlic powder, black pepper, salt, and sugar. Stir well.
5. Simmer and Cook
Reduce heat to low and let the chili simmer for 1.5 to 2 hours, stirring occasionally, until thickened.
6. Serve and Enjoy
Serve hot with shredded cheese, sour cream, or crackers on the side.
Cooking Time
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
This homemade chili is perfect for a cozy fall day! Let me know if you’d like any tweaks.