1. Add the olive oil to a large soup pot over medium-high heat. Once hot, add the onion and cook for about 5 minutes, stirring occasionally.

2. 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.

3. Add the vinegar and cook for 1 minute. Add the diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin, and cayenne.

4. 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.

5. Serve in bowls with a dollop of sour cream and a sprinkle of cheese on top. If desired serve with cornbread.

Notes

• Tomato Juice: I usually buy a 46 ounce can and use the extra in a veggie/fruit smoothie or save it for another soup. A tomato juice substitute for this recipe is 2 cups tomato sauce mixed with 2 cups of water.

• Meatless Chili: Omit the meat and add double the beans.

• Spicy Chili: As written, this chili is very mild. If you’d like to make it spicier, add more cayenne pepper, chopped jalapeños (canned or fresh), hot sauce, or make my delicious Spicy chili recipe!

• Slow Cooker: Cook the onion and brown the meat in a large skillet. Add the remaining ingredients to a large slow cooker and stir in the cooked meat and onions. Cook on low for 5-7 hours.

• Instant Pot: Turn Instant Pot to sauté and brown the onion and meats. Drain the grease. Add everything else and cook on high pressure for 20-30 minutes to concentrate the flavors quicker than on the stovetop.   

• Freezing Instructions: Freeze chili in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop for 20-30 minutes.