Chili(Yields 8 Quarts; Freezes Well)
A hearty, flavorful chili with tender beans, ground beef, pork sausage, and rich spices, perfect for comforting family meals or gatherings, and improves with time.
Ingredients
Instructions
- Wash the dried pinto beans and cover with water by two inches. Simmer until tender.
- Add the tomatoes to the beans and simmer for 5 minutes.
- Cook the chopped onions in salad oil slowly until tender, stirring frequently.
- Add crushed garlic and finely chopped parsley to the onions.
- In a large skillet, sauté the ground chuck and pork sausage for 15 minutes.
- Remove any grease that cooks out of the meat.
- Add the meat mixture to the beans and season with salt, pepper, cumin, and chili powder.
- Simmer, covered, for 1 hour.
- Remove the cover and cook for an additional 30 minutes.
- Skim any fat off the top before serving. The flavor improves the next day.
Tips & Substitutions
For an extra kick, consider adding diced jalapeños or a splash of hot sauce while simmering. If you don't have pinto beans, black beans or kidney beans can be used as substitutes. To enhance the flavor, let the chili sit overnight in the fridge before serving, as the flavors meld beautifully. You can also adjust the chili powder to your heat preference.
Serving Suggestions
Serve this hearty chili with a side of cornbread or over a bed of rice for a complete meal. It pairs beautifully with Melinda'S Green Beans And Cabbage for added freshness. Top with shredded cheese, sour cream, or chopped green onions for extra flavor. It also makes a great filling for burritos or tacos.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This chili freezes well; portion it into freezer-safe bags or containers and it will last up to 3 months. To reheat, simply defrost overnight in the fridge and warm up on the stovetop or in the microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chili(Yields 8 Quarts; Freezes Well) contains roughly 1693 calories, with 57g protein, 91g carbohydrates, and 134g fat. It is an excellent source of iron (222% of the Daily Value), protein (113% of the Daily Value), and vitamin C (107% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2825mg per serving (123% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried beans?
Yes, you can use canned beans for convenience. If using canned, rinse and drain them, then add them to the chili along with the tomatoes. Reduce the simmering time to about 30 minutes to allow the flavors to meld without overcooking the beans.
How can I make this chili vegetarian?
To make a vegetarian version, simply omit the ground chuck and pork sausage. Replace them with additional beans or lentils for protein. You can also add more vegetables, like bell peppers and zucchini, to enhance the flavor and texture of the chili.
What can I do if my chili is too thick?
If your chili turns out too thick, simply add a bit of water or vegetable broth to reach your desired consistency. Stir well and simmer for a few additional minutes to blend the flavors. Remember that chili tends to thicken as it cools, so adjust accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).