Based upon my ma’s (EvilMomBeast) recipe for chili, I have modified it so it’s better. Don’t tell her I said so. Click here for a simple text printable version.
Prepare the beef, italian sausage and shallots and throw into a large pot (I use a 5 quart dutch oven). Add garlic pepper to taste and add balsamic vinegar. Cook on medium heat, stirring occasionally. After the meat has cooked through, drain off all the liquid.
Turn heat to low and add all 4 cans of beans (draining excess liquid from the kidney beans), then the garlic and chili powder, then the soup, then the tomato sauce, then the apple cider vinegar. Stir very well. Let simmer, checking every 10 minutes or so to stir it again. Don’t let it boil! It shouldn’t take longer than 20-30 minutes to heat through.
It’s even better the next day when you reheat it. For added heat, add 2 or 3 whole habanero peppers sliced thin. I recommend eating it with Fritos Scoops or Nacho Cheese Doritos. My ma always made tuna sandwiches to go with it.
I have been unable to locate S&W San Antonio Beans. It appears they are no longer carried in any local stores. If you know where to find them, please let me know!