Red Chili Recipe – Eats Now

Name: Red Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 pounds ground chuck; 2 pounds spicy breakfast sausage; 2 pounds chopped onion; 3 tablespoons minced garlic; 1 (46-ounce) can tomato juice; 1 (106-ounce/no. 10) can whole tomatoes with juice, chopped; 4 ounces chili powder (diluted and mixed with 1 quart water); 5 tablespoons ground cumin; 4 tablespoons salt; 1 1/2 tablespoons cayenne pepper; 2 (106 ounce/ No. 10) cans kidney beans

Servings: persons

3 pounds ground chuck
2 pounds spicy breakfast sausage
2 pounds chopped onion
3 tablespoons minced garlic
1 (46-ounce) can tomato juice
1 (106-ounce/no. 10) can whole tomatoes with juice, chopped
4 ounces chili powder (diluted and mixed with 1 quart water)
5 tablespoons ground cumin
4 tablespoons salt
1 1/2 tablespoons cayenne pepper
2 (106 ounce/ No. 10) cans kidney beans

1
In a stockpot over medium heat, brown the meats.
2
When they are halfway done, add in the onion and garlic and continue to saute until the onions are clear.
3
Add tomato juice, tomatoes, chile powder, cumin, salt, and cayenne pepper and thoroughly stir to blend and incorporate all the flavors and seasonings.
4
Simmer for 1 hour.
5
Add the beans and simmer for 30 minutes.
6
Remove from heat; cool down quickly via an ice bath.
7
Cover and refrigerate.
8
Before serving or freezing, skim fat from the top of the chili.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds ground chuck, 2 pounds spicy breakfast sausage, 2 pounds chopped onion, 3 tablespoons minced garlic, and more.

Yes, Red Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Chili

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