Description
Rich, aromatic southern soul chili delivers comfort and warmth in a single bowl. Robust spices and tender meat create a memorable dish home cooks will savor with genuine Southern hospitality.
Ingredients
Scale
Proteins:
- 1 lb ground beef
- 1 lb hot sausage
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
Vegetables and Aromatics:
- 1/2 poblano pepper, chopped
- 2 stalks celery, chopped
- 1 medium onion, minced
- 2 tablespoons garlic, minced
Liquids and Seasonings:
- 3 tablespoons chili powder
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 4 oz (113 grams) tomato paste (canned or from tube)
- 1 (16 oz/454 grams) can crushed tomatoes
- 1 cup favorite BBQ sauce
- 1/2 cup favorite hot/spicy BBQ sauce
- 12 oz (355 ml) lager beer
- 1 cup beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or sugar
Instructions
- In a large stockpot, sear ground beef and sausage over medium-high heat until meat develops rich, golden-brown edges, approximately 8-10 minutes.
- Incorporate chopped poblano pepper, celery, and onion into the meat, continuing to cook until vegetables soften and meats are completely browned.
- Reduce heat to medium and introduce chili powder, crushed tomatoes, tomato paste, and both BBQ sauces, scraping pan bottom to release caramelized bits and create deep flavor profile.
- Pour in lager beer, beef stock, minced garlic, Worcestershire sauce, balsamic vinegar, and honey, thoroughly blending all ingredients into a robust mixture.
- Allow chili to simmer uncovered at low temperature for approximately 90 minutes, stirring periodically to prevent scorching and enable flavor melding. Add small amounts of water if mixture becomes excessively thick.
- Gently fold kidney and black beans into the simmering chili, continuing to cook for an additional 30 minutes and adjusting seasonings to taste.
- Ladle steaming chili into serving bowls and garnish with optional toppings like sour cream, scallions, grated cheese, hot sauce, jalapeños, or serve alongside fresh cornbread.
Notes
- Choose high-quality ground beef and sausage with at least 80% lean meat for rich flavor and optimal texture.
- Dice poblano, celery, and onions uniformly to ensure even cooking and balanced taste distribution.
- Layer spices gradually and taste frequently to build complex, deep chili flavors without overwhelming heat.
- Let the chili simmer low and slow to allow ingredients to meld and develop a robust, hearty taste profile.
- Substitute ground meats with plant-based crumbles for vegetarian version or use turkey for leaner protein option.
- Monitor chili’s consistency throughout cooking, adding small amounts of liquid to prevent scorching and maintain desired thickness.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 80 mg