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Three-Bean Chili with Sausage

Three-Bean Chili with Sausage

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

Rated 3.8 stars by 58 users

Category

snack

Author:

The Food Nanny

Image of Three-Bean Chili with Sausage

Ingredients

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)

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Directions

Optional step: Crush the tomatoes with their juice in a blender and set aside.
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.
Serve in bowls and top with a sprinkle of cheese and 1 teaspoon of sour cream if desired.

Recipe Note

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.

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