Raine's Carolina Chili

Warm up your kitchen with Raine’s Carolina Chili, a hearty and flavor-packed twist on classic chili that combines the smoky sweetness of Carolina-inspired ingredients with a rich, savory base. Featuring a mouthwatering blend of ground beef and pork, tangy apple cider vinegar, yellow mustard, and a touch of brown sugar, this recipe perfectly balances sweet, spicy, and tangy notes. Slow simmered with kidney and pinto beans in a robust tomato and beef broth, it’s spiced with chili powder, paprika, and cayenne for just the right kick. Whether served with a slice of cornbread or spooned over rice, this crowd-pleaser is ideal for cozy family dinners or game-day gatherings. Don't forget to finish it with a sprinkle of fresh cilantro for a vibrant, herby garnish! Perfect for those searching for the ultimate "Carolina-style chili recipe" to spice up their dinner rotation.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 1 pound Ground beef
• 1 pound Ground pork
• 1 medium Yellow onion, diced
• 4 cloves Garlic, minced
• 15 ounces Tomato sauce
• 15 ounces Crushed tomatoes
• 1 cup Beef broth
• 2 tablespoons Apple cider vinegar
• 3 tablespoons Yellow mustard
• 2 tablespoons Light brown sugar
• 2 tablespoons Chili powder
• 1 tablespoon Paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 15 ounces Kidney beans, drained and rinsed
• 15 ounces Pinto beans, drained and rinsed
• 1 small Jalapeño, seeded and diced (optional)
• 2 tablespoons Fresh cilantro, chopped (for garnish)

Directions

Step 1

In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat.

Step 2

Add the ground beef and ground pork to the pot. Cook until browned, breaking it up with a wooden spoon as it cooks. Drain excess fat if necessary.

Step 3

Add the diced onion and minced garlic to the pot. Sauté for about 3 minutes, or until the onion is translucent and fragrant.

Step 4

Stir in the tomato sauce, crushed tomatoes, and beef broth. Bring to a gentle simmer.

Step 5

Add apple cider vinegar, yellow mustard, and brown sugar. Stir to combine, letting the flavors meld together.

Step 6

Season the chili with chili powder, paprika, ground cumin, cayenne pepper, salt, and black pepper. Adjust the seasoning to taste.

Step 7

Add the kidney beans and pinto beans, stirring to combine.

Step 8

If you prefer a spicier chili, stir in the diced jalapeño at this stage.

Step 9

Reduce the heat to low and let the chili simmer uncovered for about 1 to 1.5 hours, stirring occasionally to prevent sticking. This allows the flavors to deepen and develop.

Step 10

Taste and adjust the seasoning as needed before serving.

Step 11

Ladle the chili into bowls and garnish with chopped fresh cilantro. Serve hot with cornbread or over steamed rice, if desired.

Nutrition Facts

Serving size	(3117.7g)

Amount per serving	% Daily Value*
Calories	3633.5

Total Fat 189.8g	0%
Saturated Fat 69.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 709.3mg	0%
Sodium 5844.5mg	0%
Total Carbohydrate 234.2g	0%
Dietary Fiber 65.7g	0%
Total Sugars 56.7g
Protein 254.0g	0%

Vitamin D 0IU	0%
Calcium 653.2mg	0%
Iron 36.1mg	0%
Potassium 5352.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.7%

Protein: 27.8%

Carbs: 25.6%