Three-Bean Chili with Sausage

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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

The Food Nanny

Category

snack

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 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)

Directions

  1. Optional step: Crush the tomatoes with their juice in a blender and set aside.

  2. Brown the beef, sausage, and onion in a large pot over medium-high heat.

  3. Drain the fat. Add the vinegar and cook for 1 minute to reduce the liquid. 

  4. Add the tomatoes, tomato juice, beans, chili powder, brown sugar, cayenne, salt, and paprika. Decrease the heat and simmer for 1 hour.

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