Easy Homemade Chili
Equipment
- Large stock pot or Dutch oven
- Large wooden spoon
Ingredients
- 1 LB ground pork
- 1 LB ground sweet mild Italian sausage
- 1/2 onion any kind, diced
- 4-5 cloves garlic minced
- 2 tbsp chili powder
- 2 tsp kosher salt
- 2 tsp dried oregano
- 1 tsp dried cumin
- 1 22 oz can tomato sauce
- 1 15 oz can Bush’s pinto beans in chili sauce
Instructions
- Combine pork, sausage, onion, and garlic in stockpot and brown.
- Add in spices and cook for 2-3 mins allowing the spices to toast.
- Mix into the meat well.
- Add tomato sauce and pinto beans and sauce. (See notes)
- Bring to a boil and then reduce to a simmer for 25-30 min stirring occasionally.
Notes
*if not using pinto beans in a chili sauce, drain the beans and add them and add an additional 8oz of tomato sauce.
If you like your chili a little sweet and spicy add in 1/4 cup sweet baby Ray’s bbq sauce.
Storage:
Store in an airtight container in the fridge for up to 5 days
Freeze in a gallon-sized ziplock bag for up to 3 months. Remove from freezer 8-10 hours before using. Bring to boil over the stovetop and serve.
If you like your chili a little sweet and spicy add in 1/4 cup sweet baby Ray’s bbq sauce.
Storage:
Store in an airtight container in the fridge for up to 5 days
Freeze in a gallon-sized ziplock bag for up to 3 months. Remove from freezer 8-10 hours before using. Bring to boil over the stovetop and serve.
Tried this recipe?Let us know how it was!