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
- 1/2 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.
