Ingredients
- Tablespoon olive oil
- 1 large onion , diced
- 2 pound lean ground beef
- 1/4 cup red wine vinegar
- 14.5 ounce can petite diced tomatoes , undrained
- 4 cups tomato juice
- 1 cup ketchup
- 2 of 15 ounce cans pinto beans , undrained
- 16 ounce can can kidney beans , undrained
- Tablespoon packed brown sugar
- 3 Tablespoons chili powder
- ¾ teaspoon garlic salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoons ground cumin
- 1/4 teaspoon cayenne
- Shredded Cheddar cheese (optional)
- Sour cream (optional)
COOKING INSTRUCTIONS
- Add the olive oil to a large soup pot over medium-high heat.
Once hot, add the onion and cook for about 5 minutes, stirring occasionally.
Add the ground beef to the pot and cook, breaking apart into small pieces with a wooden spoon, until browned.
Add the vinegar and cook for 1 minute.
Add the diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin and cayenne.
Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for a at least one hour, or up to 3 hours, stirring occasionally. Serve in bowls with a dollop sour cream on top.
