Award-Winning Southern Soul Chili

Why You’ll Love This Recipe

I love how this chili combines soul-warming Southern spices with hearty ingredients that keep everyone full and happy. It simmers slowly to develop a deep, complex flavor, and it’s even better the next day. The texture is thick and satisfying, the beans add a great bite, and the balance of smokiness and mild heat gives it an unmistakable Southern kick. It also freezes beautifully, making it perfect for meal prepping.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tbsp olive oil

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 cloves garlic, minced

• 900g (2 lbs) ground beef

• 2 cans (400g each) kidney beans, drained and rinsed

• 1 can (400g) black beans, drained and rinsed

• 2 cans (400g each) diced tomatoes

• 1 can (400g) tomato sauce

• 3 tbsp tomato paste

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• 1/2 tsp cayenne pepper (optional)

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp brown sugar

• 1 tsp Worcestershire sauce

• 1/2 cup beef broth or water (as needed for desired consistency)

Directions

1. Sauté the vegetables
   I heat olive oil in a large pot over medium heat. Then I add the onion and bell pepper, cooking for about 5 minutes until softened.

2. Add garlic and beef
   I stir in the garlic and cook for another minute, then add the ground beef. I break it apart as it cooks and brown it fully. If there’s excess fat, I drain it off.

3. Build the flavor base
   I mix in the tomato paste, chili powder, cumin, smoked paprika, cayenne, salt, pepper, and brown sugar. I let that cook for 2 minutes to bloom the spices—it makes all the difference.

4. Add the rest of the ingredients
   I stir in the diced tomatoes, tomato sauce, beans, Worcestershire sauce, and beef broth. Once it all comes together, I bring it to a boil.

5. Simmer to perfection
   I reduce the heat and let the chili simmer uncovered for 45–60 minutes, stirring occasionally, until thickened and full of flavor.

6. Serve it hot
   I let the chili rest for 10–15 minutes before serving. It gives the flavors time to deepen. Then I top it with sour cream, shredded cheese, or a side of cornbread—whatever I’m craving.

Servings and Timing

• Yield: 6–8 servings

• Prep Time: 20 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 20 minutes

Variations

• Make it vegetarian: I swap the beef for lentils or extra beans and use vegetable broth.

• Add heat: I sometimes use chipotle powder or diced jalapeños for a smoky, spicy twist.

• Use different beans: Pinto beans or cannellini beans also work beautifully.

• Switch the protein: Ground turkey or shredded rotisserie chicken make great alternatives.

• Slow cooker version: I brown the beef and sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6–8 hours.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days—it always tastes even better the next day. To reheat, I just warm it gently on the stovetop or microwave until hot. It also freezes really well for up to 3 months. I like to portion it into freezer bags for easy thaw-and-serve meals.

FAQs

Can I make this chili ahead of time?

Absolutely. I often make it a day in advance because the flavors develop even more overnight.

What toppings go best with this chili?

I like shredded cheese, sour cream, green onions, jalapeños, or crushed tortilla chips. Cornbread on the side is always a win.

Can I make it spicier?

Yes. I just increase the cayenne pepper, add hot sauce, or throw in a diced jalapeño with the onion and bell pepper.

How do I make it thicker?

If I want it thicker, I just simmer it uncovered a little longer or mash a few of the beans with a spoon to release starches.

Can I double the recipe?

Definitely. I often double it for a crowd or to freeze half. Just make sure your pot is big enough to handle the extra volume.

Conclusion

This Southern Soul Chili is the kind of recipe that brings people together. It’s rich, hearty, and packed with flavor that only gets better with time. Whether I’m feeding a crowd or stocking the freezer, this chili never fails me. It’s a true Southern classic, made with love and plenty of spice.

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