Ingredients: – 1 tablespoon olive oil – 1 large onion, diced – 2 pounds lean ground beef – 1 pound pork sausage – 1/4 cup red wine vinegar – 14.5 ounce can petite diced tomatoes, undrained – 4 cups tomato juice – 1 cup ketchup – 2 15 ounce cans pinto beans, undrained – 1 16 ounce can kidney beans, undrained
– 1 tablespoon light brown sugar – 3 tablespoons chili powder – 3/4 teaspoon garlic salt – 1/2 teaspoon freshly ground black pepper – 1 teaspoon paprika – 1 teaspoon ground cumin – 1/4 teaspoon cayenne pepper (or more if you want it spicier) – Shredded cheddar cheese, optional – Sour cream, optional
Instructions: 1. Heat the olive oil in a large soup pot over medium-high heat. Once hot, add the onion and cook for about 5 minutes, stirring occasionally.
Add the ground beef and sausage to the pot and cook, breaking apart into small pieces with a wooden spoon, until browned. Drain any grease.
Add the vinegar and cook for 1 minute. Then, add the diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin, and cayenne.
Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for at least one hour, or up to 3 hours, stirring occasionally, until thickened.
Serve in bowls with a dollop of sour cream and a sprinkle of cheese on top.