Description
This Award Winning Southern Soul Chili recipe is a hearty, flavorful chili packed with ground beef, hot sausage, smoky chili powder, and a rich blend of BBQ sauces and beer. Slow-simmered to perfection, it incorporates tender vegetables and three varieties of beans, creating a deeply satisfying dish perfect for gatherings or cozy nights in. Garnish with traditional chili toppings for an authentic Southern soul food experience.
Ingredients
Scale
Meat
- 1 lb ground beef
- 1 lb hot sausage
Vegetables & Aromatics
- ½ poblano pepper – chopped
- 2 stalks celery – chopped
- 1 medium onion – minced
- 2 tablespoons garlic – minced
Spices & Seasonings
- 3 tablespoons chili powder
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
Tomato & Sauces
- 4 oz tomato paste – canned or from tube
- 1 (16 oz) can crushed tomatoes
- 1 cup your favorite BBQ Sauce
- ½ cup your favorite Hot/Spicy BBQ sauce
- 2 tablespoons Worcestershire sauce
Liquids
- 12 oz lager beer
- 1 cup beef stock
- 1 tablespoon balsamic vinegar
Sweetener
- 1 tablespoon honey or sugar
Beans
- 2 cans (15 oz each) dark red kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
Instructions
- Brown the Meat: In an extra-large stockpot or cast iron skillet, brown the ground beef and hot sausage over medium-high heat until fully cooked, breaking the meat into crumbles as it cooks.
- Cook Vegetables: Add the chopped poblano pepper, celery, and minced onion (excluding the garlic) to the pot. Cook with the meat until the vegetables become tender, and the meat is cooked through, stirring occasionally.
- Adjust Heat: Lower the heat to medium to prepare for simmering the chili base.
- Add Spices and Sauces: Stir in the chili powder, crushed tomatoes, tomato paste, and both kinds of BBQ sauce into the pot. Mix thoroughly, scraping up any browned bits from the bottom to incorporate full flavor. Cook this mixture for about 15 minutes, stirring frequently to develop depth.
- Incorporate Liquids and Seasonings: Pour in the lager beer, beef stock, minced garlic, Worcestershire sauce, balsamic vinegar, and honey or sugar. Stir well to blend all ingredients evenly.
- Simmer the Chili: Let the chili simmer gently for about 1.5 hours, stirring frequently to prevent sticking and allow flavors to meld together. If it becomes too thick, gradually add water in ¼ cup increments to reach desired consistency.
- Add Beans and Continue Cooking: Mix in the drained kidney and black beans. Simmer for an additional 30 minutes more, stirring often. Taste and adjust seasoning if necessary.
- Serve and Garnish: Spoon the chili into bowls, and serve with garnishes such as sour cream, scallions, grated cheese, hot sauce, jalapeños, or hot cornbread for a true Southern soul food experience.
Notes
- Use a cast iron skillet or heavy-bottom stockpot for best heat distribution and flavor development.
- If lager beer is unavailable, a light beer or non-alcoholic malt beverage can be substituted.
- Adjust chili powder and spicy BBQ sauce amounts to control heat level to your preference.
- For thicker chili, simmer uncovered; for thinner chili, add stock or water as needed during cooking.
- Leftover chili tastes even better the next day after flavors have melded further.
- Feel free to add additional beans or vegetables based on your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 70 mg
