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This Classic Chili recipe is the perfect meal for a cold, fall or winter night. Serve with your favorite toppings or over a scone for a Navajo Taco. One of my favorite parts about fall are all of the delicious soup recipes. It’s not officially fall until I make my HUGE batch of homemade chili. There really isn’t anything better in my book. A cool fall night, family and friends over to celebrate the beginning of fall, homemade chili with all of the toppings, Halloween decorations galore (thanks to my hubby), a Halloween movie for the kids and more pumpkin treats than you know what to do with.

We have been throwing our ‘holiday kick off party’ for over 15 years now, and it’s become a favorite time of year for us. This night wouldn’t be the same without this chili recipe and I can’t wait to share it with you as our ‘Flashback Friday’ favorite recipe. If you aren’t feeding a huge crowd, just half this chili recipe and that should be perfect for a family of 4-6 people–or, you can freeze the extras for a later meal 😉 Enjoy!


Classic Chili

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Servings: 6
Author: Deals to Meals


  • 2 Tbs. olive oil
  • 1 white onion diced
  • 1 red bell pepper diced
  • 5 garlic cloves finely chopped
  • 2 Tbs. chili powder
  • 1 Tbs. ground cumin
  • 1/2 tsp. paprika
  • 1 lb. lean ground beef
  • 1 lb. pork sausage
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 Tbs. brown sugar
  • 1 28-ounce can diced tomatoes, undrained
  • 1 16-ounce can tomato sauce
  • 2 cans pinto beans
  • 1 can kidney beans
  • Toppings:
  • Shredded cheddar cheese
  • Sour cream


  • Dice and prepare all of the vegetables into small pieces.
  • In a large soup pot, heat the oil over high heat and add the onions, bell peppers and garlic. Cook, stirring often, for 2-3 minutes. Add the seasonings and stir to combine.
  • Add the ground beef and sausage to the pan and cook, breaking up the meat into small pieces, until the ground beef is cooked through, 5-6 minutes. Drain any excess grease.
  • Stir in the brown sugar, diced tomatoes, tomato sauce, and beans.
  • Cover and cook for 30-60 minutes on low heat, or until ready to serve.
  • Serve with toppings of your choice. Also great on yeast scones for navajo tacos.

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