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Monday Comfort Food When the kids were growing up, I almost always served my chili with hot homemade cinnamon rolls. At first, I did it mainly for me because chili is not one of my favorite foods. The cinnamon rolls made the chili much more of a treat. And I love the flavor combination. This is the same chili that I use for my Navajo Tacos.

Three-Bean Chili with Sausage

  • 1 14.5-ounce tomatoes, (can diced tomatoes, undrained)
  • 1 pound lean ground beef
  • 1 pound maple-flavored bulk sausage
  • 1/4 medium onion, diced
  • 1/4 cup red wine vinegar
  • 1 46-ounce can tomato juice
  • 1 15-ounce can black beans
  • 1 15-ounce can black beans (undrained)
  • 1 15-ounce can pinto beans (undrained)
  • 1 16-ounce can kidney beans (undrained)
  • 3 tbsp chili powder
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon cayenne ((optional))
  • 2 teaspoon salt
  • 1 teaspoon paprika
  • Shredded Cheddar cheese ((optional))
  • Sour cream ((optional))
  1. 1. Optional step: Crush the tomatoes with their juice in a blender and set aside.

  2. 2. Brown the beef, sausage, and onion in a large pot over medium-high heat. Drain the fat. Add the vinegar and cook for 1 minute to reduce the liquid. Add the tomatoes, tomato juice, beans, chili powder, brown sugar, cayenne, salt, and paprika. Decrease the heat and simmer for 1 hour.

  3. 3. Serve in bowls and top with a sprinkle of cheese and 1 teaspoon of sour cream if desired.

Serve with Cinnamon Rolls, corn bread or biscuits and a salad. (Steve's favorite way to eat chili is with a square of Buttermilk Corn Bread in the bowl and the
chili ladled over and then topped with a sprinkling of pepper Jack or Cheddar cheese and a dollop of sour cream.)

Can be made Meatless: Omit the meats and double the beans.

This dish may be put together ahead of time. Refrigerate. Reheat and serve.

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