Award-winning Southern Soul Chili Recipe

There’s nothing quite like a hearty bowl of chili to warm the soul, and this Award-Winning Southern Soul Chili Recipe does just that. Perfect for family dinners, game days, or a cozy night in, this chili combines the best of Southern flavors with a robust, comforting taste that chili lovers will appreciate. Packed with savory meats, vibrant vegetables, and a blend of unique spices, this recipe is sure to become a staple in your household. Whether you’re a seasoned cook or a kitchen novice, this step-by-step guide will help you create a dish that’s rich, flavorful, and utterly satisfying.

Why You’ll Love This Chili

This Southern chili is a hearty dish, offering layers of bold, complex flavors that will keep you coming back for more. The combination of ground beef and spicy sausage adds depth and spice, while the blend of sauces and balsamic vinegar adds a sweet and tangy flavor. The beef broth forms a rich, hearty base that simmers to perfection, allowing the flavors to meld beautifully over time. With just the right amount of heat from the chili powder and cayenne pepper, this dish strikes the perfect balance between spicy and salty. Whether you like it mild or want to turn up the heat, this dish is versatile enough to suit all taste preferences.

Ingredients Overview

To create this flavorful Southern Soul Chili, you’ll need a blend of fresh ingredients and pantry staples. Here’s a detailed list:

• 1 lb ground beef: Adds a hearty, beefy base to the chili.
• 1 lb hot sausage: Introduces a spicy, savory element.
• 3 tablespoons chili powder: Provides the essential heat and chili flavor.
• ½ poblano pepper (chopped): Adds a mild, smoky spice.
• 2 stalks celery (chopped): Brings a subtle crunch and freshness.
• 1 medium onion (minced): Enhances the overall flavor with its sweetness.
• 2 tablespoons garlic (minced): Adds depth and aromatic intensity.
• 2 teaspoons kosher salt: Enhances the flavors of all ingredients.
• 1 teaspoon ground pepper: Provides a mild spice kick.
• 4 oz tomato paste: Thickens the chili and intensifies the tomato flavor.
• 1 (16 oz) can crushed tomatoes: Creates a rich, tomato-based sauce.
• 1 cup your favorite BBQ Sauce: Adds sweetness and tanginess.
• ½ cup your favorite Hot/Spicy BBQ sauce: Introduces an additional layer of heat.
• 1 cup beef stock: Contributes to the hearty, robust base.
• 2 tablespoons Worcestershire sauce: Adds umami and complexity.
• 1 tablespoon balsamic vinegar: Balances the flavors with a hint of acidity.
• 1 tablespoon honey or sugar: Sweetens the chili and balances the spices.
• 2 cans (15 oz) dark red kidney beans (rinsed and drained): Adds texture and bulk.
• 1 can black beans (rinsed and drained): Complements the kidney beans with a different texture and taste.

this RECIPE

Kitchen Equipment Needed

To make this Southern Soul Chili, you’ll need the following kitchen tools:

• Extra-large stockpot or cast iron skillet: For browning the meats and simmering the chili.
• Wooden spoon: For stirring the chili and scraping the pot’s bottom.
• Chef’s knife: For chopping the vegetables.
• Cutting board: For preparing your ingredients.
• Measuring spoons and cups: To ensure accurate ingredient quantities.

Step-by-Step Preparation Guide

Follow these detailed steps to create the perfect Southern Soul Chili:

1. Brown the Meats: In an extra-large stockpot or cast iron skillet, brown the ground beef and hot sausage over medium heat. Stir occasionally to break up the meat and ensure even browning. Once cooked through, drain any excess fat, if necessary.
2. Cook the Vegetables: Add the chopped poblano pepper, celery, and onion to the browned meats. Cook for about 5-7 minutes until the vegetables are tender and the onion is translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Incorporate the Tomatoes and BBQ Sauces: Lower the heat to medium and add the chili powder, crushed tomatoes, tomato paste, BBQ sauce, and hot/spicy BBQ sauce. Stir well to combine, making sure to scrape any browned bits from the bottom of the pot. Let the mixture cook for about 15 minutes, stirring occasionally.
4. Add the Liquids and Seasonings: Pour in the beef stock, Worcestershire sauce, balsamic vinegar, and honey or sugar. Stir thoroughly to blend all the ingredients. Bring the chili to a simmer, then reduce the heat to low.
5. Simmer the Chili: Allow the chili to simmer for about 1.5 hours, stirring frequently. This slow cooking process helps the flavors to meld together and develop a rich, deep taste. If the chili becomes too thick, add water in ¼ cup amounts until you reach your desired consistency.
6. Incorporate the Beans: Add the rinsed and drained kidney beans and black beans to the pot. Stir them into the chili and let it cook for another 30 minutes, stirring occasionally. Taste and adjust the seasoning if needed.
7. Serve and Enjoy: Once the chili is done, serve it hot with your favorite garnishes and sides. Popular options include sour cream, scallions, grated cheese, jalapeños, and a side of hot cornbread.

Tips for the Perfect Southern Chili

• Brown the Meat Properly: Ensure the meat is well-browned to develop a deeper flavor. Don’t rush this step, as it adds a lot of complexity to the chili.
• Adjust the Spice: If you prefer a milder chili, reduce the amount of chili powder and hot/spicy BBQ sauce. Conversely, for a spicier version, you can add more chili powder or include some chopped jalapeños.
• Let It Simmer: The longer the chili simmers, the better it tastes. Don’t be tempted to rush the cooking process; the slow simmer is key to developing the full flavor.

Common Mistakes to Avoid

• Overcooking the Vegetables: Cook the vegetables until tender but not mushy. Overcooking can cause them to lose their texture.
• Not Tasting as You Go: Always taste the chili at different stages of cooking to adjust seasoning as needed.

Serving and Presentation Ideas

Serve this Southern Soul Chili in deep bowls, garnished with a dollop of sour cream, a sprinkle of grated cheese, and a few sliced jalapeños. Pair it with a side of freshly baked cornbread or over a bed of steamed rice. For a fun presentation, consider serving the chili in bread bowls or topping it with crushed tortilla chips for added crunch.

Storing and Reheating Leftovers

Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chili in portion-sized containers for up to 3 months. When reheating, thaw frozen chili in the refrigerator overnight, then warm it on the stove over low heat until heated through. Add a splash of water or beef stock if the chili has thickened too much during storage.

Recipe Variations and Substitutions

• Turkey Chili: Swap out the ground beef and sausage for ground turkey for a lighter version.
• Vegetarian Chili: Omit the meat entirely and double up on the beans and vegetables. You can also add lentils or quinoa for added protein.
• Sweet and Spicy: Add a few tablespoons of brown sugar and extra hot sauce for a sweet and spicy twist.

FAQ Section

Can I make this chili in a slow cooker?

Yes, after browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

How can I make this chili less spicy?

To reduce the spice level, use a mild BBQ sauce and reduce the amount of chili powder. You can also omit the hot sausage and use a mild sausage instead.

Is this chili gluten-free?

The chili itself is gluten-free if you ensure that the BBQ sauces and other condiments you use are certified gluten-free. Always check the labels.

conclusion

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