Southern Soul Chili Recipe
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Southern Soul Chili Recipe

ByLily Carter
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If you’re craving a bowl of comfort with a kick, this Southern Soul Chili Recipe is exactly what you need. It’s rich, smoky, and layered with flavors that’ll remind you of those cozy family gatherings or chill evenings by the fire. What makes this chili special is the unique blend of hot sausage and ground beef paired with a splash of lager beer and a touch of sweet honey—it’s like a hug in a bowl with a little Southern attitude.

Whether you’re hosting friends or just want a satisfying meal after a long day, this Southern Soul Chili Recipe stands out because it balances heat and sweetness so well. I’ve found it’s perfect for making ahead, giving you more time to relax and enjoy your company while the chili simmers low and slow, doing its magic.

Ingredients You’ll Need

These ingredients come together to create a bold, well-rounded chili. When shopping, choosing quality sausage and fresh veggies will really boost your final dish. I always recommend grabbing a good lager beer you enjoy drinking—it flavors the chili beautifully.

  • Ground beef: Look for 80/20 for a good fat content that keeps the chili moist and flavorful.
  • Hot sausage: Adds that authentic Southern heat and spice; you can dial this up or down depending on your heat tolerance.
  • Poblano pepper: Milder than jalapeños, poblano peppers bring smokiness without overpowering heat.
  • Celery: Provides a subtle crunch and freshness that balances the rich meats.
  • Onion: I use yellow onions for their sweetness, which mellows out under slow cooking.
  • Garlic: Essential for that aromatic depth; fresh minced garlic delivers the best punch.
  • Chili powder: A must-have for authentic chili flavor. I prefer a blend with smoked paprika for added warmth.
  • Kosher salt: Enhances all the flavors and helps balance the chili’s richness.
  • Ground pepper: Freshly cracked for a nice bite and subtle heat.
  • Tomato paste: Concentrated tomato flavor thickens the chili and deepens color.
  • Crushed tomatoes: Adds a bit of acidity and texture to the dish.
  • Your favorite BBQ Sauce: Sweet and tangy, this adds a characteristic Southern soul flavor.
  • Hot/Spicy BBQ Sauce: I love mixing a spicy variety in for a layered heat.
  • Worcestershire sauce: Adds umami and a slight tang, rounding out the flavor profile.
  • Lager beer: Gives a subtle maltiness and tenderizes the meat.
  • Beef stock: Offers body and depth to the chili’s base.
  • Balsamic vinegar: Just a splash brightens and balances the chili’s richness.
  • Honey or sugar: Counteracts the spice and acidity with a touch of sweetness.
  • Dark red kidney beans: Classic chili beans that hold their shape well.
  • Black beans: For a slightly earthy and creamy texture contrast.

Variations

I’m all about making this recipe your own. Over the years, I’ve played around with swapping ingredients to suit whatever’s in the pantry or my mood—feel free to experiment and find your perfect version.

  • Vegetarian version: I’ve replaced the meats with hearty mushrooms and extra beans—and honestly, it’s surprisingly satisfying while still packing a flavor punch.
  • Milder heat: If you’re serving this to a crowd who doesn’t love spice, cut back on the hot sausage and spicy BBQ sauce, then add some smoked paprika for flavor without the fire.
  • More smoky depth: Toss in a chipotle pepper in adobo sauce or smoked paprika for an extra smoky layer—I tried this for a winter cookout, and it was a hit.
  • Spicy kick: Add diced fresh jalapeños or a splash of hot sauce when you want a serious punch of heat.
  • Seasonal veggies: In the fall, I like adding roasted butternut squash cubes for a subtle sweetness that contrasts well with the spice.

How to Make Southern Soul Chili Recipe

Step 1: Brown the Meats and Purée Your Base

Start by heating an extra-large stockpot or cast iron skillet over medium-high heat. Throw in the ground beef and hot sausage, breaking them up with a wooden spoon as they brown. This step is crucial to render out the fat and build a flavorful foundation. Watch closely so you get a nice sear but don’t overcook—about 7 to 10 minutes should do it. I always find scraping up those browned bits from the bottom with your spoon adds magic to the chili’s depth.

Step 2: Sauté the Veggies

Next, toss in the chopped poblano pepper, celery, and minced onion (hold off on the garlic for now). Cook these with the meat, stirring occasionally, until everything softens—usually about 5 to 7 minutes. This mellowing of the veggies adds body and balances all that meaty richness. Keep an eye so nothing burns, and adjust the heat as needed.

Step 3: Build Your Chili Base

Turn the heat down to medium. Stir in chili powder, crushed tomatoes, tomato paste, and both BBQ sauces, mixing thoroughly. I like to scrape those tasty browned bits off the pot’s bottom at this stage to blend every ounce of flavor. Let this cook gently for about 15 minutes, stirring frequently to avoid sticking and let the flavors marry.

Step 4: Add the Liquid Flavor Boosters

Now pour in the lager beer, beef stock, minced garlic, Worcestershire sauce, balsamic vinegar, and honey or sugar. Stir everything well to combine. This is where your chili gets complex—those layers of liquid bring a balance of savory, tangy, and sweet. Keep the heat at a steady simmer.

Step 5: Slow Simmer and Stir Often

Let the chili simmer gently for about 1.5 hours. This slow cooking melds the flavors and tenderizes the meat while thickening the sauce beautifully. Stir regularly to prevent burning on the bottom, and if it thickens too much, add water in small ¼ cup amounts until you reach a consistency you love. Patience here really rewards you with deep, rich chili.

Step 6: Add Beans and Finish Cooking

After the simmer, stir in the rinsed kidney and black beans, then simmer another 30 minutes. This allows the beans to soak up the delicious sauce without getting mushy. Taste and adjust seasoning with salt or extra chili powder as needed—this part is where you tailor the chili to your exact liking.

How to Serve Southern Soul Chili Recipe

The image shows a white bowl filled with raw ground meat with a coarse texture placed in the center. Surrounding it are several small white bowls and other ingredients arranged on a white marbled surface. At top left, there is a glass with a light golden liquid. Next to it is a white bowl filled with finely chopped white onions. To the right is a whole green bell pepper, and next to that, two raw sausages with a smooth casing. Below the sausages is a white bowl filled with dark red kidney beans. Below the onions is a small white bowl of bright red chili powder. Near the bottom left corner is a small bowl of coarse salt, a white bowl with shredded pale yellow cheese, and a white bowl with a glossy dark brown sauce. There are also two stalks of fresh celery next to the glass. All elements are cleanly arranged with the white marbled surface as background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve this Southern Soul Chili Recipe, I love piling on sour cream for creaminess, sliced scallions for freshness, and a good handful of grated sharp cheddar cheese—that melt into the chili like a dream. If you like it hotter, jalapeños or a dash of your favorite hot sauce make a great addition. Each garnish adds a different punch and texture, transforming each bite.

Side Dishes

I usually pair this chili with classic Southern sides—my go-to is hot, buttery cornbread straight from the skillet and a crisp green salad to lighten the meal. Sometimes I whip up some grilled cheese sandwiches for dipping when I want extra comfort food vibes. These sides keep the meal balanced and satisfying.

Creative Ways to Present

For parties, I’ve served this chili in mini bread bowls or topped baked potatoes, turning it into a fun, casual buffet option. Another favorite trick is layering chili over tortilla chips with cheese and then broiling it for a chili nacho platter—always a crowd-pleaser and perfect for game day or family movie nights.

Make Ahead and Storage

Storing Leftovers

I store any leftover Southern Soul Chili Recipe in airtight containers in the fridge. It keeps really well for up to 4 days, and honestly, I find the flavors deepen after sitting overnight. Just warm it gently in a pot on the stove to keep that fresh-from-the-pot taste.

Freezing

To freeze, I portion the chili into freezer-safe containers or heavy-duty zip bags, leaving a little room for expansion. It freezes beautifully for up to 3 months, making it perfect for meal prep or busy winter nights when you want a quick, soul-warming dinner ready to go.

Reheating

I like to thaw frozen chili in the fridge overnight, then reheat it on the stove over low to medium heat, stirring frequently. If it seems too thick, adding a splash of beef stock or water helps revive its original texture. You can also microwave it, but just be sure to stir every minute to heat evenly.

FAQs

  1. Can I make the Southern Soul Chili Recipe vegetarian?

    Absolutely! Swap the ground beef and hot sausage for a mix of hearty mushrooms, additional beans like chickpeas, or plant-based meat substitutes. Use vegetable broth instead of beef stock, and consider adding smoked paprika or chipotle for that deep smoky flavor often associated with meat-based chili.

  2. How spicy is the Southern Soul Chili Recipe?

    This chili balances pretty well between heat and sweetness. The hot sausage and spicy BBQ sauce give it a nice kick, but if you prefer milder, you can adjust by using mild sausage and less spicy sauce. Conversely, add jalapeños or extra hot sauce if you like it fiery.

  3. Can I use a different type of beer?

    Yes! While a lager is traditional and offers a mild maltiness, you can also use amber ales or even stouts for a richer, deeper flavor. Just avoid highly bitter or hoppy beers, as they can overpower the chili’s flavor profile.

  4. What is the best way to thicken the chili if it’s too watery?

    If your chili is too thin, simply remove the lid and simmer uncovered to let some liquid evaporate. You can also mash a few beans against the side of the pot to naturally thicken the sauce. Adding a small spoonful of tomato paste can boost both thickness and flavor.

  5. Can I prepare this chili in a slow cooker?

    Yes, you can brown the meats and sauté veggies on the stove first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add beans during the last hour to prevent overcooking them.

Final Thoughts

This Southern Soul Chili Recipe holds a special place in my heart because it’s comforting, bold, and just plain delicious. It’s the kind of recipe I love making when friends drop by unexpectedly or when I want to fill the house with cozy, mouth-watering aromas. I hope you enjoy making it as much as I do—and trust me, once you try it, it’ll be your go-to chili recipe for years to come.

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Southern Soul Chili Recipe

Southern Soul Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 60 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southern American
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Description

This Southern Soul Chili recipe is a hearty and flavorful dish combining ground beef and hot sausage with a rich blend of spices, poblano peppers, BBQ sauces, and beans. Slow-simmered with lager beer and beef stock, it offers a deep, smoky taste perfect for comforting meals. Serve with your favorite toppings for an authentic Southern soul food experience.

Ingredients

Scale

Meat and Vegetables

  • 1 lb ground beef
  • 1 lb hot sausage
  • ½ poblano pepper – chopped
  • 2 stalks celery – chopped
  • 1 medium onion – minced
  • 2 tablespoons garlic – minced

Spices and Sauces

  • 3 tablespoons chili powder
  • 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
  • ½ cup your favorite Hot/Spicy BBQ sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey or sugar

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

  1. 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.
  2. Sauté 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.
  3. Lower Heat for Simmering: Reduce the heat to medium to prepare for simmering the chili base.
  4. Add Spices and Sauces: Stir in chili powder, crushed tomatoes, tomato paste, and both BBQ sauces. Mix thoroughly, scraping any browned bits from the bottom to incorporate full flavor. Cook for about 15 minutes, stirring frequently.
  5. Incorporate Liquids and Garlic: Pour in lager beer, beef stock, minced garlic, Worcestershire sauce, balsamic vinegar, and honey or sugar. Stir well to blend all ingredients evenly.
  6. Simmer the Chili: Let the chili simmer gently for about 1.5 hours, stirring frequently to prevent sticking and allow flavors to meld. Add water in ¼ cup increments if the chili becomes too thick.
  7. Add Beans and Continue Simmering: Mix in drained kidney and black beans. Simmer for an additional 30 minutes, stirring often. Taste and adjust seasoning if necessary.
  8. 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 lager beer for a subtle malt flavor that complements the chili.
  • If you prefer less heat, reduce the amount of hot sausage or spicy BBQ sauce.
  • Adding water during simmering helps maintain the desired chili consistency.
  • Allow the chili to rest for a few minutes before serving to deepen flavors.
  • Garnish generously to enhance taste and texture.
Avatar photo

Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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