If you’re craving something packed with bold flavors and that cozy, warming feeling only a big pot of chili can bring, you’re in the right place. I’m excited to share my Southern Soul Chili Recipe—this one’s a fan-freaking-tastic blend of hearty meats, smoky spices, and a hint of sweet heat that will have your family coming back for seconds without hesitation. It’s the kind of chili that feels like a warm hug on a chilly day, and trust me, once you make this, it’ll be your go-to recipe whenever you want to impress or just enjoy some soul-satisfying comfort food.
Why You’ll Love This Recipe
- Bold Flavor Layers: Combining ground beef and hot sausage gives this chili a meaty richness that’s truly next level.
- Unique Southern Twist: The mix of BBQ sauces, poblano pepper, and a splash of beer adds a soulful smoky-spicy depth you won’t get with a typical chili.
- Perfectly Balanced Sweet Heat: Honey and balsamic vinegar tame the heat just enough to keep it interesting but never overwhelming.
- Hands-Off Simmering: You get to enjoy the delicious aroma filling your kitchen while the chili melts into perfection on its own.
Ingredients You’ll Need
The magic of this Southern Soul Chili Recipe starts with fresh, quality ingredients that complement each other beautifully. When shopping, be sure to pick up a good-quality hot sausage and a fresh poblano pepper to give your chili that authentic southern vibe.
- Ground Beef: I prefer 80/20 for just the right fat content—it keeps your chili juicy and flavorful.
- Hot Sausage: Adds a spicy kick and great texture contrast to the ground beef.
- Chili Powder: The backbone spice; choose a fresh, vibrant chili powder for deeper flavor.
- Poblano Pepper: Mild heat and subtle smokiness that really elevate the dish.
- Celery: Adds a subtle crunch and freshness to the chili base.
- Onion: Essential aromatic that brings sweetness and depth when softened.
- Garlic: Use fresh minced garlic for that punch of flavor.
- Kosher Salt & Ground Pepper: Seasonings that balance and enhance all the other flavors.
- Tomato Paste: Concentrated tomato flavor adds richness and thickness.
- Crushed Tomatoes: The chunky tomato base that gives the chili body.
- BBQ Sauce: Your favorite bottle adds smoky sweetness—don’t skip it!
- Hot/Spicy BBQ Sauce: For that Southern soul heat that sneaks in just right.
- Lager Beer: Adds malty complexity and helps tenderize the meat.
- Beef Stock: Deepens the savory flavor and ensures a silky texture.
- Worcestershire Sauce: A tiny splash amps up the umami.
- Balsamic Vinegar: Brings a touch of sweet tang balancing the chili’s richness.
- Honey or Sugar: Sweetens lightly to tame the heat without losing spice.
- Dark Red Kidney Beans: Classic chili beans holding their shape well.
- Black Beans: Adds softness and contrast to kidney beans.
Variations
I love that this Southern Soul Chili Recipe is forgiving enough for you to put your own spin on it. Whether you want to dial back the heat, add veggies, or make it a bit heartier, there’s room to play around with it.
- Milder Version: I’ve toned down the heat by swapping hot sausage for sweet sausage—perfect for feeding kids or spice-averse friends.
- Vegetarian Twist: Try swapping the meat for a mix of hearty mushrooms and extra beans. The chili is still rich and totally satisfying without meat.
- Extra Smoky: Add a chipotle pepper in adobo sauce for a smoky punch my friends can’t get enough of.
- With Sweet Potatoes: Dice some sweet potato for a seasonal fall version that adds texture and subtle sweetness.
How to Make Southern Soul Chili Recipe
Step 1: Brown Your Meat and Soften Veggies
Start by heating up a large stockpot or cast iron skillet. I like using cast iron because it holds heat evenly and develops flavor on the bottom (those browned bits are gold!). Brown your ground beef and hot sausage together, breaking them apart with a spoon as they cook. Once they’re well-browned (but not crispy), add your chopped poblano pepper, celery, and onion—save the garlic for later so it doesn’t burn. Cook everything together until the meat is cooked through and the veggies have softened nicely, about 7-10 minutes.
Step 2: Build the Flavor Base
Turn your heat down to medium, then sprinkle in the chili powder. Stir well so it coats everything and gets toasting slightly—this really helps wake up the spices. Next, add your crushed tomatoes, tomato paste, and both kinds of BBQ sauces. Scrape the bottom of the pot carefully to release all those tasty browned bits (don’t skip this!). Let this mixture simmer while stirring frequently for about 15 minutes; you’ll notice the sauce thickening and aromas filling your kitchen.
Step 3: Add Liquid Ingredients and Simmer
Pour in the lager beer, beef stock, minced garlic, Worcestershire sauce, balsamic vinegar, and honey. Stir everything together until smooth and balanced. Reduce the heat to low and let the chili gently simmer for about 1½ hours, stirring often. This slow simmer lets all those southern soul flavors marry into something truly special. If you notice it getting too thick, just add water by the ¼ cup until your desired consistency is reached. Patience here totally pays off!
Step 4: Stir in Beans and Finish Cooking
After your long simmer, it’s time to add the rinsed and drained kidney beans and black beans. Mix well and cook for another 30 minutes to blend everything together. Take this time to taste and adjust with more salt, pepper, or heat if you like. Now your Southern Soul Chili Recipe is practically begging to be served!
Pro Tips for Making Southern Soul Chili Recipe
- Use Fresh Spices: I learned that fresh chili powder makes a huge difference in flavor; old spices tend to be dull.
- Don’t Rush the Simmer: Letting it cook low and slow allows the flavors to meld beautifully, so don’t skip or shorten that step.
- Scrape that Fond: Those browned bits on the pot add serious depth, so always give your pot a good scrape when adding liquids.
- Adjust Thickness as You Go: I avoid too-thick chili by adding water gradually, which keeps the texture just right.
How to Serve Southern Soul Chili Recipe
Garnishes
When it comes to garnishing, I like keeping things classic but with some kick. Sour cream adds that creamy coolness against the chili’s heat, scallions bring a fresh crunch, and plenty of grated sharp cheddar or pepper jack cheese melts beautifully on top. For those who crave extra heat, jalapeños or a splash of your favorite hot sauce is perfect. Honestly, don’t be shy—these extras really make the bowl sing.
Side Dishes
My go-to sides include fluffy buttermilk cornbread with honey butter, which balances the spices perfectly. You can’t go wrong with simple green salads to lighten things up or crispy tortilla chips if you want a nice dipper. Some nights, I even serve it over white rice for an extra hearty meal that my family absolutely loves.
Creative Ways to Present
For parties or game day, I like serving my Southern Soul Chili Recipe in mini bread bowls—it’s a crowd-pleaser and cuts down on dishes! Another fun idea is layering chili with cheese and sour cream in clear glass jars for a chili parfait; this looks fantastic and makes it easy for guests to customize their toppings.
Make Ahead and Storage
Storing Leftovers
One of the best parts about this Southern Soul Chili Recipe is how well it keeps! I store leftovers in airtight containers in the fridge; it stays delicious for up to 4 days. In fact, I often find the flavors even better the next day after everything has had more time to mingle.
Freezing
If you make a big batch (trust me, you’ll want to), freezing works like a charm. I portion into freezer-safe bags or containers and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge—so convenient for busy nights!
Reheating
Reheating is best done gently on the stovetop over low heat, stirring often to prevent sticking and ensure it heats evenly. If it seems too thick, add a splash of water or beef stock to bring it back to that perfect chili consistency.
FAQs
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Can I make the Southern Soul Chili Recipe in a slow cooker?
Absolutely! After browning your meat and sautéing your veggies, combine everything except the beans in a slow cooker and cook on low for 6-8 hours. Add the beans during the last 30 minutes of cooking to keep them intact and tender.
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What if I can’t find hot sausage?
No worries! You can substitute spicy Italian sausage or even chorizo to maintain the heat and flavor profile—just remove casing if needed so it crumbles nicely into the chili.
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Is this Southern Soul Chili Recipe gluten-free?
It can be! Just make sure your BBQ sauces and Worcestershire sauce are labeled gluten-free, as some brands contain gluten. Always double-check your canned beans and other ingredients to be safe.
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How spicy is this chili? Can I adjust it?
This recipe has a balanced heat level thanks to the hot sausage, poblano pepper, and spicy BBQ sauce, but it’s easy to tone down or amp up. Use mild sausage and skip the spicy BBQ sauce for less heat, or add extra jalapeños and hot sauce if you like it fiery.
Final Thoughts
This Southern Soul Chili Recipe holds a special place in my kitchen—and my heart. It’s the kind of meal that brings together comfort, soul, and a little bit of sass in every bite. When I first tried it, I was amazed at how the mix of BBQ flavors and spices melded into something so rich and satisfying. Whether you’re feeding a hungry crowd or craving some cozy solo dinner vibes, I truly hope you enjoy this chili as much as I do. Go ahead and make a big pot—you won’t regret it, and neither will your friends and family!
Print
Southern Soul Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern American
Description
This Award Winning Southern Soul Chili recipe features a hearty blend of ground beef and hot sausage simmered with chili powder, poblano pepper, and a medley of flavorful ingredients including BBQ sauces, beer, and beans. Slow-cooked to perfection, this soulful chili offers deep, rich flavors and a satisfying, comforting meal perfect for gatherings or cozy nights.
Ingredients
Meats
- 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
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or sugar
Liquids
- 12 oz lager beer
- 1 cup beef stock
Beans
- 2 cans (15 oz) 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 until fully cooked and crumbled. This step builds the base flavor for the chili.
- Cook Vegetables: Add the chopped poblano pepper, celery, and minced onion (excluding garlic) to the pot. Cook until the meats are cooked through and the vegetables become tender, infusing the chili with depth and aroma.
- Lower Heat: Reduce the heat to medium to prepare for simmering the chili without burning or overcooking ingredients.
- Add Spices and Tomato Base: Stir in the chili powder, crushed tomatoes, tomato paste, and both BBQ sauces. Mix thoroughly, scraping up any browned bits stuck to the bottom of the pot. Cook for about 15 minutes, stirring often, to meld the flavors.
- Incorporate Liquids and Seasonings: Add the lager beer, beef stock, minced garlic, Worcestershire sauce, balsamic vinegar, and honey or sugar. Stir well to combine all ingredients evenly throughout the mixture.
- Simmer Long and Slow: Let the chili simmer gently for about 1.5 hours, stirring frequently. This slow cooking allows the flavors to marry beautifully. If the sauce thickens too much, add water in ¼ cup increments to adjust consistency.
- Add Beans and Continue Cooking: Stir in the rinsed and drained dark red kidney beans and black beans. Cook for another 30 minutes while stirring frequently. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the chili into bowls and serve with your choice of garnishes like sour cream, scallions, grated cheese, hot sauce, jalapeños, or accompany with hot cornbread for a fully satisfying Southern soul meal.
Notes
- Using both regular and hot/spicy BBQ sauces adds complex smoky and tangy flavor layers.
- Adjust the amount of chili powder and hot BBQ sauce to control the heat level.
- If beer is not desired, substitute with additional beef stock or a non-alcoholic beer alternative.
- Letting the chili rest or refrigerating overnight before serving can deepen the flavors further.
- For a thicker chili, cook uncovered during simmering; add water as needed if it gets too thick.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 7g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 65mg
