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.
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.
