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

Scale

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

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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