Award Winning Southern Soul Chili
This Award Winning Southern Soul Chili is bold, smoky, and packed with rich, savory flavor. Made with a hearty blend of ground beef and spicy sausage, it’s simmered low and slow with BBQ sauce, lager beer, and a touch of sweetness for that perfect Southern kick.
Ingredients
- – 1 lb ground beef
- – 1 lb hot sausage
- – 3 tablespoons chili powder
- – ½ 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
- – 1 16 oz can crushed tomatoes
- – 1 cup your favorite BBQ sauce
- – ½ 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 15 oz cans dark red kidney beans, rinsed and drained
- – 1 15 oz can black beans, rinsed and drained
Instructions
- In a large pot or Dutch oven, brown the ground beef and sausage over medium-high heat until fully cooked. Drain excess fat if needed.
- Add the chopped poblano, celery, onion, and garlic. Cook until softened, about 5–7 minutes.
- Stir in chili powder, salt, and pepper. Cook for 1 minute to toast the spices.
- Add the tomato paste, crushed tomatoes, both BBQ sauces, beer, beef stock, Worcestershire sauce, balsamic vinegar, and honey (or sugar). Stir well to combine.
- Bring mixture to a boil, then reduce heat to low and simmer uncovered for 45–60 minutes, stirring occasionally.
- Add the kidney beans and black beans during the last 15 minutes of cooking. Simmer until thickened and flavors are fully developed.
- Taste and adjust seasoning if needed. Serve hot with toppings like shredded cheese, sour cream, or cornbread.
Notes
– For a spicier chili, add a chopped jalapeño or extra hot sauce.
– Make it ahead—this chili tastes even better the next day!
– Freezes well for up to 3 months.
– Make it ahead—this chili tastes even better the next day!
– Freezes well for up to 3 months.