Award-Winning Southern Soul Chili (Print version)

A rich Southern chili with beef, sausage, beans, BBQ sauce, beer, and a slow simmer that builds deep smoky flavor.

# Ingredients:

For the chili base

01 - 1 lb (450 g) ground beef
02 - 1 lb (450 g) hot breakfast sausage
03 - 1 medium yellow onion, finely chopped
04 - 2 celery stalks, chopped
05 - 1/2 poblano pepper, chopped
06 - 2 tablespoons minced garlic
07 - 3 tablespoons chili powder
08 - 2 teaspoons kosher salt, plus more to taste
09 - 1 teaspoon black pepper

For the sauce

10 - 4 oz (115 g) tomato paste
11 - 1 can (16 oz/450 g) crushed tomatoes
12 - 1 cup (240 ml) BBQ sauce
13 - 1/2 cup (120 ml) spicy BBQ sauce
14 - 12 oz (355 ml) lager beer
15 - 1 cup (240 ml) beef stock
16 - 2 tablespoons Worcestershire sauce
17 - 1 tablespoon balsamic vinegar
18 - 1 tablespoon honey or sugar

For the finish

19 - 2 cans (15 oz each/425 g each) dark red kidney beans, rinsed and drained
20 - 1 can (15 oz/425 g) black beans, rinsed and drained
21 - Optional toppings: shredded cheddar, sour cream, scallions, jalapenos, hot sauce, cornbread

# Instructions:

01 - Heat a large Dutch oven or heavy stockpot over medium-high heat. Add the ground beef and hot sausage and cook, breaking it up, until no pink remains and browned bits form on the bottom, 8-10 minutes.
02 - Add the onion, celery, and poblano. Cook for 5-6 minutes, stirring often, until the vegetables soften and the onion turns glossy.
03 - Stir in the garlic, chili powder, salt, and black pepper. Cook for 45-60 seconds, just until fragrant.
04 - Add the tomato paste, crushed tomatoes, BBQ sauce, and spicy BBQ sauce. Stir well, scraping the bottom of the pot, and cook for 12-15 minutes until the mixture darkens slightly.
05 - Stir in the lager, beef stock, Worcestershire sauce, balsamic vinegar, and honey. Bring to a gentle simmer, then cook uncovered or partly covered for 1 1/2 hours, stirring often. Add 1/4 cup water if the pot gets too thick.
06 - Stir in the kidney beans and black beans. Simmer 30 minutes more, stirring occasionally, until the beans are hot and the chili is thick.
07 - Taste and adjust salt, pepper, chili powder, or sweetness as needed. Serve hot with cheddar, sour cream, scallions, jalapenos, hot sauce, and cornbread if desired.

# Good to know:

01 - Chili tastes even better after resting overnight in the refrigerator.
02 - Use mild sausage and mild BBQ sauce for a lower-heat version.
03 - Add water or beef stock in small amounts if the chili thickens too much while simmering.

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