If you're craving something hearty and soul-satisfying, this Award-Winning Southern Soul Chili Recipe is exactly what you want simmering on your stove. I love making it on chilly evenings when the whole house can fill with rich, spicy aromas. It's comforting, approachable, and perfect for sharing with family or friends who appreciate bold but balanced flavors.
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What Sets This Apart
This chili isn't just about heat - it's about layering warm, smoky spices with tender beans and perfectly browned beef, creating a deep, soulful flavor that keeps everyone coming back.
- Consistent Results: Every time, you'll get that perfect balance of spices and meaty richness without any guesswork.
- Rich, Balanced Flavor: Smoky paprika and a touch of cayenne bring warmth, while cumin anchors it in classic soul-food comfort.
- Pantry-First Ingredients: You likely have most of these in your kitchen already, making it easy and stress-free.
- Weeknight Friendly: Ready in under an hour, it's perfect for busy nights without sacrificing flavor.
Ingredient Snapshot
Choosing fresh, quality ingredients really elevates the Award-Winning Southern Soul Chili Recipe. Simple swaps like fresh garlic or quality beef broth make a noticeable difference.
- Ground beef: Opt for 80/20 lean-to-fat ratio for juicy, flavorful chili without too much grease.
- Onion and bell pepper: Use fresh and firm veggies for that mellow sweetness and soft texture after sautéing.
- Garlic: Fresh minced garlic brings brightness; avoid pre-minced jars which can be dull.
- Beans: Rinsed canned kidney and pinto beans save time and add hearty, creamy texture.
- Spices: Fresh chili powder and smoked paprika pack the punch and smokiness-check the freshness date on your spices.
- Beef broth: Use low-sodium to control salt and deepen the meaty flavor.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Award-Winning Southern Soul Chili Recipe
Step 1 - Prep & Season
Start by heating a large pot over medium heat. Add your ground beef and break it apart with a wooden spoon as it cooks. You'll want to brown it thoroughly until it's no longer pink and has a nice, toasty color-this usually takes about 6-8 minutes. Drain off the excess fat carefully so the chili doesn't turn greasy, but don't rinse the beef; you want to keep all those flavorful browned bits. Once the beef is browned, toss in the chopped onion, bell pepper, and minced garlic. Stir everything together and cook for 5 minutes until the veggies are soft and fragrant-you'll notice a rich, earthy aroma filling your kitchen here.
Step 2 - Build Flavor
Now comes the soul of this dish: the beans, tomatoes, and spices. Add the diced tomatoes, kidney beans, pinto beans, chili powder, cumin, smoked paprika, and cayenne pepper if you like a little extra kick. Season with salt and black pepper to taste. Stir everything well, making sure the spices evenly coat the meat and beans. This is where those pantry staples really shine. Pour in the beef broth, watching the chili fizz to life. Bring it to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 30 minutes, stirring occasionally. This simmering melds the flavors into a thick, glossy chili that tastes like it's been cooking all day, even though you've only spent under an hour.
Step 3 - Finish for Best Texture
After simmering, your chili should be thick and aromatic, with the beans tender but still holding their shape. Give it a final taste test - if it needs a little more salt or a dash more chili powder for heat, add it now. Don't rush this step; seasoning at the end makes all the difference. To avoid any sticking or burning, continue stirring gently, especially towards the bottom. If the chili looks too thick, add a splash more beef broth or water to reach your preferred consistency. And that's it-you're ready to serve a bowl of award-worthy, deeply flavorful Southern soul food.
Cook's Notes & Tricks
Over the years of making this Award-Winning Southern Soul Chili Recipe, I've found the little touches really matter. Taking your time to brown the beef well and not skimping on spice layering turns a simple chili into something memorable. I also keep my beef broth low sodium - it gives me control at the seasoning stage, so it never ends up too salty.
- Doneness Cue: When the beans are tender but intact and the chili coats the back of your spoon, you're done.
- Temperature Trick: Simmer on low with just a few bubbles - high heat can toughen meat and scorch the bottom.
- Make-Ahead Move: Chili develops even deeper flavor next day - it's perfect for leftovers or meal prep.
- Avoid This Pitfall: Don't skip draining the beef fat or you'll end up with greasy chili.
Serve & Enjoy
Finishing Touches
I always add a handful of shredded cheddar and a dollop of sour cream right before serving-it melts into the chili creating a creamy contrast that feels indulgent without overpowering. Fresh cilantro or green onions brighten things up, and a squeeze of lime adds a surprising pop of acidity that balances the smoky depth perfectly. These simple toppings make a big difference for the Award-Winning Southern Soul Chili Recipe.
Pairs Beautifully With
To round out the meal, cornbread or buttery biscuits bring a toasty, crumbly texture that cuts through the chili's richness. A crisp green salad with a light vinaigrette provides relief from the bold spices. And for beverages, a cold beer or sweet iced tea always hits the spot alongside this classic Southern dish.
Simple Plating Wins
For casual weeknights, a large bowl with a sprinkle of cheese and some scallions on top is perfect. If you're hosting, serve the chili in mini cast-iron skillets or rustic ramekins with toppings on the side so everyone can customize their bowls. It's about warmth and comfort more than fancy plating, but a little fresh garnish goes a long way.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store any leftover chili in airtight containers and refrigerate for up to 4 days. The chili thickens as it cools, but this only intensifies the flavors. If it seems a bit dense when reheating, stir in a splash of broth or water to loosen it back up.
Freezing Tips
This Award-Winning Southern Soul Chili Recipe freezes beautifully. Freeze in portion-sized containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave. Avoid refreezing to preserve the best texture and flavor.
Reheating Award-Winning Southern Soul Chili Recipe Without Drying Out
Reheat gently on the stovetop over medium-low heat, stirring often and adding a splash of beef broth or water as needed to keep it luscious and glossy. In the microwave, cover loosely and reheat in short bursts, stirring in between to prevent drying. The air fryer is great for leftovers with toppings-heat until warm but watch closely to avoid drying out.
Frequently Asked Questions
Absolutely. Adjust cayenne pepper or chili powder according to your heat preference. Remove cayenne for mild, or add extra chili powder for more depth without overwhelming heat.
Yes, ground turkey or chicken can work, but the chili won't be quite as rich. For best results, brown them well and consider adding a little extra broth or spices to boost flavor.
Yes, the Award-Winning Southern Soul Chili Recipe is naturally gluten-free, as long as you use gluten-free broth and check your spice labels.
Keep the heat low and stir every 10 minutes. Using a heavy-bottomed pot helps distribute heat evenly and prevents sticking or burning on the bottom.
Final Thoughts
Making this Award-Winning Southern Soul Chili Recipe is like having a little taste of Southern hospitality right in your kitchen. It's approachable enough for busy evenings but full of soul and warmth, making it a dish you'll want to make again and again. I hope you enjoy the process and the comforting bowls of chili it delivers, bringing warmth, flavor, and a touch of love to your table.
PrintFull Recipe
Award-Winning Southern Soul Chili Recipe
This Award-Winning Southern Soul Chili Recipe offers a hearty, flavorful dish packed with ground beef, beans, and a blend of smoky and spicy seasonings. Perfect for a comforting meal, it combines tender meats and vegetables simmered to meld rich flavors in every bite.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Ingredients
Meat and Vegetables
- 1 lb ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
Beans and Tomatoes
- 1 can diced tomatoes (14.5 oz)
- 1 can kidney beans, drained and rinsed (15 oz)
- 1 can pinto beans, drained and rinsed (15 oz)
Spices and Liquids
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 2 cups beef broth
Instructions
- Brown the Ground Beef: In a large pot over medium heat, add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat to keep the chili from being greasy.
- Sauté Vegetables: Add the chopped onion, bell pepper, and minced garlic to the pot. Cook and stir until the vegetables are softened and fragrant, about 5 minutes.
- Add Beans, Tomatoes, and Spices: Stir in the diced tomatoes, kidney beans, pinto beans, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix everything evenly to combine the flavors.
- Simmer the Chili: Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally to prevent sticking and to meld the flavors.
- Adjust Seasoning and Serve: Taste the chili and add more salt, pepper, or spices as needed. Serve hot with your favorite toppings or sides.
Notes
- To reduce fat content, drain the beef thoroughly after browning.
- If you prefer a milder chili, omit or reduce cayenne pepper.
- For added depth, try using fire-roasted diced tomatoes.
- Leftover chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serve with toppings like shredded cheese, sour cream, chopped green onions, or cornbread for a complete meal.
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