This Award-Winning Southern Soul Chili is a hearty, flavorful dish perfect for any chili lover. With a unique Southern twist from BBQ sauce and beer, it’s slow-simmered to allow all the bold flavors to blend, making it an unforgettable comfort meal.
INGREDIENTS
- Ground Beef: Provides a rich, savory base, adding depth and flavor to the chili.
- Hot Sausage: Adds spice and an extra layer of flavor, creating a bold, hearty texture.
- Chili Powder: A key spice that gives the chili its warm, peppery flavor.
- Poblano Pepper (chopped): Adds a mild heat and earthy flavor, complementing the other ingredients.
- Celery (chopped): Brings a slight crunch and balances the richness of the meat.
- Onion (minced): Adds sweetness and depth, enhancing the overall flavor of the chili.
- Garlic (minced): Provides a classic aromatic flavor that enriches the taste.
- Kosher Salt and Ground Pepper: Essential seasonings that enhance the flavors of the ingredients.
- Tomato Paste: Adds thickness and intensifies the tomato flavor in the chili.
- Crushed Tomatoes: Forms the base, giving the chili a rich, tomatoey body.
- BBQ Sauce: Adds a smoky, sweet flavor, bringing a Southern twist to the chili.
- Hot/Spicy BBQ Sauce: Adds a spicy, tangy kick, enhancing the chili's bold flavor.
- Lager Beer: Adds depth and complexity to the flavor, balancing the spices and enhancing the richness.
- Beef Stock: Adds savory flavor and provides moisture for simmering.
- Worcestershire Sauce: Brings umami and a hint of tanginess to deepen the flavor profile.
- Balsamic Vinegar: Adds a subtle sweetness and acidity, rounding out the flavors.
- Honey or Sugar: Balances the acidity of the tomatoes and beer, adding a touch of sweetness.
- Dark Red Kidney Beans (rinsed and drained): Adds heartiness and texture, making the chili filling.
- Black Beans (rinsed and drained): Adds color, flavor, and nutritional value to the dish.
INSTRUCTIONS
- Step 1:
- In an extra-large stockpot or cast iron skillet, brown the ground beef and hot sausage over medium heat until fully cooked.
- Step 2:
- Add the chopped poblano pepper, celery, and minced onion to the pot. Continue cooking until the vegetables are tender and well-blended with the meat, about 5 minutes.
- Step 3:
- Lower the heat to medium. Stir in the chili powder, crushed tomatoes, tomato paste, and both the regular and spicy BBQ sauces. Scrape any browned bits from the bottom of the pot for extra flavor, and cook for about 15 minutes, stirring often.
- Step 4:
- Pour in the lager beer, beef stock, minced garlic, Worcestershire sauce, balsamic vinegar, and honey (or sugar). Stir well to combine all ingredients.
- Step 5:
- Simmer the chili for approximately 1.5 hours, stirring frequently to prevent sticking and to allow the flavors to meld. If the chili thickens too much, add water in ¼-cup increments to reach your desired consistency.
- Step 6:
- Add the kidney beans and black beans, stirring to combine. Cook for an additional 30 minutes, stirring frequently. Taste and adjust seasoning as needed.
- Step 7:
- Serve the chili hot, garnished with your choice of toppings such as sour cream, scallions, grated cheese, hot sauce, jalapeños, or hot cornbread on the side.
Serving and Storage Tips
- Serve the chili hot with classic toppings like sour cream, shredded cheese, sliced jalapeños, and fresh scallions for extra flavor and texture.
- Pair with a side of hot cornbread or crusty bread to soak up the rich, flavorful sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, place cooled chili in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat on the stovetop over medium heat, adding a splash of water or beef broth if needed to restore consistency.
Helpful Notes
- For a spicier kick, add more hot BBQ sauce or a pinch of cayenne pepper.
- If you prefer a thicker chili, simmer uncovered for the last 30 minutes of cooking.
- This recipe can be made in advance; chili often tastes even better the next day as flavors develop.
Tips from Well-Known Chefs
- Chef Bobby Flay recommends using a mix of meats, like ground beef and sausage, for richer flavor in chili.
- Chef Guy Fieri advises adding beer to chili for extra depth and flavor complexity.
- Chef Aaron Franklin suggests letting chili simmer low and slow to bring out the best flavors.
Why You'll Love This Recipe
- This chili is packed with bold, smoky flavors and a hint of sweetness from BBQ sauce and balsamic vinegar.
- The addition of beer and hot sausage gives it a Southern twist that’s hard to beat.
- It’s perfect for gatherings, game day, or a cozy night at home, and easily customizable with your favorite toppings.
Variations
- Substitute ground turkey for a lighter version, or try adding smoked brisket for a unique BBQ flavor.
- Use different beans like pinto or white beans if you prefer a different texture and flavor.
- For a smoky twist, add a chopped chipotle pepper in adobo sauce during cooking.