Award-Winning Southern Soul Chili
This comforting chili combines ground beef and hearty sausage with aromatic vegetables and a medley of spices, creating a dish that's both flavorful and unforgettable.
Ingredients
Meat
- 1 lb ground beef Tender and juicy, this beef adds a robust flavor to your chili.
- 1 lb hot breakfast sausage This sausage imparts a delightful spice and richness to the dish.
Vegetables
- 1 medium yellow onion, finely chopped Aromatic and sweet when cooked, the onion provides a base for all flavors.
- 2 stalks celery, chopped Adds a crunchy texture and fresh flavor.
- 2 tablespoons minced garlic Fragrant and essential for that inviting aroma.
Spices
- 3 tablespoons chili powder The main spice giving the chili its characteristic heat.
- 2 teaspoons kosher salt, plus more to taste Enhances the overall flavors of the dish.
- 1 teaspoon black pepper Adds a touch of heat and earthiness.
Tomato Products
- 4 oz tomato paste Concentrates the tomato flavor for a richer taste.
- 1 can (16 oz) crushed tomatoes Provides moisture and a tangy base.
Liquids
- 1 cup BBQ sauce Sweet and tangy, it brings a southern flair.
- 1/2 cup spicy BBQ sauce For those who crave an extra kick!
- 12 oz lager beer Adds depth to the flavor profile without the bitterness.
- 1 cup beef stock Rich and savory, it enhances the chili's body.
- 2 tablespoons Worcestershire sauce Adds umami and complexity.
- 1 tablespoon balsamic vinegar Balances flavors with its acidity.
- 1 tablespoon honey or sugar A touch of sweetness to counter the spices.
Beans
- 2 cans (15 oz each) dark red kidney beans, rinsed and drained Creamy and tender, they add substance to the chili.
- 1 can (15 oz) black beans, rinsed and drained For added texture and a pop of color.
Optional Toppings
- shredded cheddar, sour cream, scallions, jalapenos, hot sauce, cornbread Perfect for personalizing each bowl.
Instructions
Preparation
- Heat a large Dutch oven or heavy stockpot over medium-high heat. Add the ground beef and hot sausage to the pot, breaking them apart with a spatula. Cook for 8-10 minutes until no pink remains and browned bits cling to the bottom of the pot.
- Add the finely chopped onion, celery, and poblano pepper. Stir frequently for 5-6 minutes until the vegetables soften.
- Stir in minced garlic, chili powder, kosher salt, and black pepper, cooking for 45-60 seconds.
- Add the tomato paste, crushed tomatoes, BBQ sauce, and spicy BBQ sauce. Mix well, scraping any browned bits from the bottom, and let it cook for 12-15 minutes.
- Pour in the lager beer, beef stock, Worcestershire sauce, balsamic vinegar, and honey. Bring this to a gentle simmer and partially cover it, cooking for 1 1/2 hours.
- After 1 1/2 hours, stir in the rinsed kidney beans and black beans, letting it simmer for an additional 30 minutes.
- Taste and adjust the salt, pepper, chili powder, or sweetness as needed.
- Serve hot in bowls topped with your choice of toppings.
Notes
For a thicker chili, let it simmer longer. If it becomes too thick, add a little water or beef stock. This recipe is great for meal prep and can be frozen for up to 3 months.