Three Bean Chili with Sausage

(This has quickly become my favorite chili. Our favorite way to eat it is over scones as Navajo tacos)

Makes 8-12 servings

1 (14.5 oz.) can diced tomatoes, undrained
1 pound lean ground beef
1 pound maple-flavored ground sausage
1/4 medium onion, diced
1/4 c. red wine vinegar
46 oz. tomato juice
1 (15 oz.) can black beans, undrained
1 (15 oz.) can pinto beans, undrained
1 (15 oz.) can kidney beans, undrained
3 T. chili powder
1/4 c. brown sugar, packed
1/4 t. cayenne (optional)
2 t. salt
1 t. paprika

1. Optional step: crush the tomatoes with their juice in a blender and set aside.
2. Brown the beef, sausage, and onion in a large pot over medium-high heat. Drain the fat. Add the vinegar and cook for 1 minute to reduce the liquid. Add the tomatoes, tomato juice, beans, chili powder, brown sugar, cayenne, salt, and paprika. Decrease the heat and simmer for 1 hour. (I find it thickens up a bit and is really good leftover).
3. Serve topped with cheese, sour cream etc.