Introduction

This Award Winning Southern Soul Chili is a hearty, flavorful dish packed with bold spices and a hint of smoky sweetness. Perfect for any occasion, it combines ground beef, sausage, and a mix of beans simmered in a rich, tangy tomato base enhanced with beer and BBQ sauce.

A white cup filled with thick, dark red chili topped with shredded yellow cheddar cheese and small green parsley leaves is centered on a white plate. The plate holds a silver spoon and a folded red and white striped napkin under the cup, and a golden cornbread muffin wrapped partly in brown parchment sits on the plate's edge. In the background, a small black skillet with more golden cornbread muffins in brown parchment rests on a wooden board beside a sprig of fresh green parsley. The whole scene is set against a bright and colorful checkered cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
1 lb hot sausage
3 tablespoons chili powder
1/2 poblano pepper, chopped
2 stalks celery, chopped
1 medium onion, minced
2 tablespoons garlic, minced
2 teaspoons kosher salt
1 teaspoon ground pepper
4 oz tomato paste (canned or from tube)
1 16 oz can crushed tomatoes
1 cup your favorite BBQ sauce
1/2 cup your favorite hot/spicy BBQ sauce
12 oz lager beer
1 cup beef stock
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon honey or sugar
2 cans (15 oz each) dark red kidney beans, rinsed and drained
1 can black beans, rinsed and drained

Instructions

Step 1: In an extra-large stockpot or cast iron skillet, brown the ground beef and sausage over medium-high heat until fully cooked.
Step 2: Add the chopped poblano pepper, celery, and minced onion (reserve the garlic) to the pot. Cook until the vegetables are tender and the meats are cooked through.
Step 3: Reduce the heat to medium. Stir in the chili powder, crushed tomatoes, tomato paste, and both BBQ sauces. Mix well, scraping any browned bits from the bottom of the pot. Cook for about 15 minutes, stirring often.
Step 4: Add the beer, beef stock, minced garlic, Worcestershire sauce, balsamic vinegar, and honey. Stir everything together until well combined.
Step 5: Let the chili simmer gently for about 1.5 hours, stirring frequently to blend the flavors. If the chili becomes too thick, add water 1/4 cup at a time to reach the desired consistency.
Step 6: Add the kidney beans and black beans. Continue cooking for another 30 minutes, stirring frequently. Taste and adjust seasoning with salt and pepper as needed.
Step 7: Serve hot, garnished with your favorite toppings such as sour cream, scallions, grated cheese, hot sauce, jalapeños, or alongside hot cornbread.

Tips & Variations

For a milder chili, use sweet sausage instead of hot sausage and reduce the amount of hot BBQ sauce.
Add a pinch of smoked paprika for extra smoky depth.
Swap the lager beer for a dark stout for a richer flavor.
Use canned pumpkin puree for a subtle, earthy sweetness instead of honey or sugar.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. Chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with thick, dark red chili that has visible kidney beans and browned meat, topped with shredded yellow cheese and small green parsley leaves, sits on a white plate with a red and white striped napkin under it; next to the bowl on the plate is a golden-brown muffin wrapped in light brown paper, with more golden muffins in similar paper liners placed in a black skillet in the background, all arranged on a white marbled surface with a colorful plaid cloth partly under everything, and a shiny silver spoon resting on the plate photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, simply omit the ground beef and sausage, and add extra beans or vegetables like mushrooms and bell peppers. Use vegetable broth instead of beef stock and substitute BBQ sauces to suit vegetarian preferences.

How spicy is this chili?

This chili has a medium heat, balanced by the sweetness of BBQ sauce and honey. You can adjust the spice level by choosing milder or hotter sausages and BBQ sauces or by adding jalapeños and hot sauce as toppings.

Award Winning Southern Soul Chili Recipe

Print Recipe

★★★★★

4.8 from 99 reviews

This Award Winning Southern Soul Chili is a robust, flavorful dish featuring a hearty blend of ground beef and hot sausage, infused with smoky chili powder, poblano peppers, and a combination of BBQ sauces for a unique Southern twist. Slow-simmered with lager beer, beef stock, and beans, this chili develops deep, rich flavors perfect for satisfying chilly days or gatherings.

Author: zara
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 6 to 8 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Southern American

Ingredients

Scale

Meats

1 lb ground beef
1 lb hot sausage

Vegetables and Aromatics

1/2 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
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon honey or sugar

Tomatoes & Sauces

4 oz tomato paste (canned or from tube)
1 16 oz can crushed tomatoes
1 cup your favorite BBQ sauce
1/2 cup your favorite hot/spicy BBQ sauce

Liquids

12 oz lager beer
1 cup beef stock

Beans

2 cans (15 oz each) dark red kidney beans, rinsed and drained
1 can black beans, rinsed and drained

Instructions

Brown the Meats: In an extra-large stockpot or cast iron skillet, brown the ground beef and hot sausage over medium-high heat until fully cooked, breaking up the meat as it browns.
Sauté Vegetables: Add the chopped poblano pepper, celery, and minced onion to the pot (except garlic) and cook until the vegetables are tender and the meats are cooked through, stirring occasionally.
Lower Heat: Reduce the heat to medium to prepare for simmering.
Add Spice and Sauces: Stir in chili powder, crushed tomatoes, tomato paste, and both BBQ sauces. Mix well, scraping up any browned bits stuck to the bottom of the pot. Cook for about 15 minutes, stirring often to blend flavors.
Incorporate Liquids and Seasonings: Add lager beer, beef stock, minced garlic, Worcestershire sauce, balsamic vinegar, and honey (or sugar). Stir thoroughly to combine all ingredients evenly.
Simmer the Chili: Allow the chili to simmer gently for approximately 1.5 hours, stirring frequently to deepen flavors and prevent sticking. If the sauce thickens too much, add water in 1/4 cup increments to maintain desired consistency.
Add Beans: Stir in the kidney beans and black beans. Continue cooking for another 30 minutes, stirring frequently. Taste and adjust seasoning with additional salt, pepper, or spices as needed.
Serve: Dish out the chili into bowls and garnish with your choice of sour cream, scallions, grated cheese, hot sauce, jalapeños, or serve alongside hot cornbread for an authentic Southern meal.

Notes

Use lager beer to add depth of flavor without overpowering the chili.
Adjust the spiciness by choosing milder or hotter BBQ sauces according to preference.
Simmering long and slow helps meld and intensify the complex flavors.
If you prefer a thicker chili, reduce the liquid slightly; for thinner, add more beef stock or water.
For a gluten-free version, ensure that the BBQ sauces and Worcestershire sauce used are gluten-free.

Keywords: Southern chili recipe, soul food chili, chili with sausage, BBQ chili, hearty chili, red bean chili, spicy chili, comfort food chili