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Author The Food Nanny


  • 1 14.5 ounce 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 Tablespoons chili powder
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon cayenne optional
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • Shredded Cheddar Cheese optional
  • Sour Cream optional


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

Recipe Notes

Serve with Cinnamon Rolls, corn bread, or biscuits and a salad. My husband's favorite way to eat chili is with a big piece of Buttermilk corn bread in the bottom of the bowl and the chili ladled over and then topped with a bit of pepper jack cheese and a dollop of sour cream. Try it!
Can be made MEATLESS: Omit the meats and double the beans.