Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 pounds lean ground beef
- 1/4 cup red apple vinegar
- 14.5 ounces diced tomatoes (petite, undrained)
- 4 cups tomato juice
- 2 cans (15 ounces each) pinto beans (undrained)
- 1 can (16 ounces) kidney beans (undrained)
- 1 tablespoon light brown sugar
- 3 tablespoons chili powder
- 3/4 teaspoon garlic salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Cornmeal (to thicken, if desired)
- Shredded cheddar cheese, optional
- Sour cream, optional
Instructions
- In a large soup pot over medium-high heat, warm the olive oil. Add the diced onion and sauté for about 5 minutes until softened.
- Stir in the ground beef and cook until browned, breaking it apart with a meat chopper or wooden spoon. Drain excess grease.
- Pour in the red apple vinegar and cook for an additional minute. Then add the diced tomatoes, tomato juice, pinto beans, kidney beans, and spices.
- Bring to a boil while stirring, then reduce heat to medium-low and let simmer uncovered for at least one hour (up to three hours) until thickened to your liking. If needed, gradually stir in cornmeal to thicken further.
- Serve hot in bowls topped with your choice of shredded cheese or chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Customize the spice level by adjusting cayenne pepper or adding fresh jalapeños. Consider using ground turkey as a lighter alternative. Pair with cornbread or tortilla chips for an extra crunch.