Southern Soul Chili
This award-winning Southern Soul Chili is a thick, hearty beef chili packed with deep, smoky flavor and a perfectly balanced spice blend. It’s a one-pot, stick-to-your-ribs recipe that’s ideal for game days, cook-offs, and cozy family dinners.
Equipment
- Dutch oven or large pot
Ingredients
- 2 lbs ground beef
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 cans kidney beans, drained and rinsed (15 oz each)
- 1 can crushed tomatoes (28 oz)
- 1 can diced tomatoes with green chilies (15 oz)
- 1 cup beef broth
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp salt
- ½ tsp black pepper
Instructions
- In a large Dutch oven over medium-high heat, brown the ground beef until no pink remains. Break into crumbles and drain excess grease, leaving about 1 tablespoon in the pot.
- Add onion and bell pepper to the pot. Cook 5–7 minutes until softened. Add garlic and cook 1 minute until fragrant.
- Stir in chili powder, cumin, smoked paprika, brown sugar, salt, and pepper. Cook for 2 minutes to bloom the spices.
- Add crushed tomatoes, diced tomatoes with green chilies, beef broth, and kidney beans. Bring to a boil, then reduce heat to low, cover, and simmer 45–60 minutes.
- If chili is too thick, add more beef broth. For thicker chili, simmer uncovered for the last 15 minutes.
- Ladle into bowls and garnish with cheese, sour cream, jalapeños, or green onions. Serve hot.
Notes
For best flavor, let the chili rest or refrigerate overnight. Like most great chilis, it tastes even better the next day.