Description
This chili is savory with a touch of sweetness. I use maple sugar to add the sweetness. It hits the spot on a cool fall day. Don’t forget to top with cheese, sour cream, crackers or Fritos chips.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red pepper, diced
- 1 pound ground beef
- 1 pound ground pork sausage
- 5 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- 3 tablespoons maple sugar (you can substitute pure maple syrup or brown sugar)
- 4 cups vegetable broth (you can substitute beef broth)
- 1 (28 oz) can crushed tomatoes
- 8 oz jar of taco sauce (I use mild, but if you like it spicy try medium or hot)
- 1 (15 oz) can of diced tomatoes
- 3 Roma tomatoes, diced
- 1 (15 oz) can pinto beans, drained
- 1 (4oz) can green chilies (we use mild, but feel free to add medium or hot green chilies)
- 3 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
Instructions
- Preheat a large pot on the stove.
- Add olive oil, onions and red pepper. Saute until peppers and onions are cooked through.
- Add ground beef and ground sausage. Cook until meat is no longer pink.
- Add minced garlic, chili powder, cumin, garlic powder, onion powder, sea salt, black pepper and maple sugar. Stir until well combined.
- Add vegetable broth, crushed tomatoes, taco sauce, diced tomatoes, Roma tomatoes, pinto beans, green chilies, Worcestershire sauce and tomato paste. Stir to combine.
- Bring to a boil. Turn heat down and let simmer for 25 minutes.
- Serve with your favorite toppings. We like shredded cheese, sour cream and Fritos.
- Prep Time: 15 minutes
- Cook Time: 25 minutes