5 Star Reader Comment
I was in a chili cook off against 15 other people and I won first place!!! This recipe is absolutely delicious!! Thank you.
Laura
The Day My Chili Beat Them All!
Last weekend, I felt like I was on a roller coaster ride! I had chopped, cooked, and tasted chili for several days. The reason? I’d entered a Chili Challenge sponsored by our local Farmers Market. It’s a great event that brings together vendors and community partners, with all proceeds benefiting the market. And had two great partners, Charles Sheppard from Sir Charles Gourmet BBQ Sauces and Tommy Neese from Neese’s Country Sausage, so I was feeling pretty good about going up against some formidable competitors.
The days were flying by, and then, finally, on Thursday night, everything came together, and I had perfected the recipe. Friends…all that hard work paid off – we WON!
Donya’s Tips and Things To Know
- Brown the meat well. Take your time when cooking the ground beef and sausage—letting them really brown (not just turn gray) builds deep, rich flavor as the foundation of the chili.
- Layer the vegetables. Adding the celery, onions, and poblano before the garlic keeps the garlic from burning and lets the veggies soften just right.
- Scrape the pot. After stirring in the tomato paste and sauces, scrape up the browned bits from the bottom of the pot. That’s where all the flavor is hiding!
- Let it simmer low and slow. The long simmer (about 1.5 hours) is key to developing that award-winning taste. Stir often so nothing sticks, and add a splash of water if it gets too thick.
- Season at the end. Once the beans are in and everything has cooked together, give it a taste. This is the time to add a little extra salt, pepper, or chili powder if you need it.
- Make it ahead. Chili is even better the next day. Store it in the fridge overnight and reheat before serving—those flavors will have married beautifully.
Ingredients For The Best Southern Chili Recipe
- Ground Beef – A hearty base that gives the chili rich flavor and classic texture.
- Hot Breakfast Sausage – Adds spice and depth, giving the chili a savory kick.
- Chili Powder – The main seasoning blend that brings warmth and smoky heat.
- Poblano Pepper – Mildly spicy with a hint of earthiness, it adds flavor without overwhelming heat.
- Celery – Provides freshness and crunch, balancing the richness of the meat.
- Onion – A must-have for building flavor and a touch of sweetness.
- Garlic – Brings a bold, savory note that deepens the overall taste.
- Salt and Pepper – Essential seasonings that enhance and balance every ingredient.
- Concentrated Tomato Paste – Thickens the chili and intensifies the tomato base.
- Crushed Tomatoes – Adds body and a fresh tomato flavor to the sauce.
- BBQ Sauce – Brings a touch of sweetness and smoky flavor to round out the chili.
- Spicy (Hot) BBQ Sauce – Adds heat and an extra layer of smoky complexity.
- Beer – Infuses the chili with malty depth and helps tenderize the meat.
- Beef Stock – Creates a rich, savory base that ties all the flavors together.
- Worcestershire Sauce – Adds a savory umami punch that makes the chili more complex.
- Balsamic Vinegar – A splash of tanginess that balances the bold, hearty flavors.
- Honey – A subtle sweetness that smooths out the spices.
- Dark Red Kidney Beans – Classic chili beans with a firm texture that holds up to slow cooking.
- Black Beans – Creamy and earthy, they add contrast to the kidney beans and extra heartiness.
Favorite Toppings for Chili
One of the best parts about a big pot of chili is piling on the toppings. Everyone can make their bowl just the way they like it! Around my table, I always set out shredded cheddar or pepper jack cheese, a dollop of sour cream, and plenty of fresh or pickled jalapeños for those who like a kick. A drizzle of hot sauce never hurts, and I love the crunch from tortilla strips or a sprinkle of chopped red onion. For a fresh finish, add a handful of chopped green onions—they brighten up every bite.
Can You Freeze This Chili?
You sure can! Like my Creamy White Chicken Chili, this recipe is easy to freeze. After making the chili, let it cool then place it in a freezer-safe container with a lid. You can also put it in freezer-safe bags. Fill the bag, seal, and lay flat on a baking sheet. Once the chili freezes in the bag, it can be stored upright to save space in the freezer.
Equipment
Ingredients
- 1 lb ground beef
- 1 lb hot sausage
- 3 tablespoons chili powder
- ½ poblano pepper – chopped
- 2 stalks celery – chopped
- 1 medium onion – minced
- 2 tablespoons garlic – minced
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 4 oz tomato paste – canned or from tube
- 1 16 oz can crushed tomatoes
- 1 cup your favorite BBQ Sauce
- ½ cup your favorite Hot/Spicy BBQ sauce
- 12 oz lager Beer
- 1 cup beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or sugar
- 2 cans (15oz) dark red kidney beans rinsed and drained
- 1 can black beans rinsed and drained
Instructions
- In an extra-large stockpot or cast iron skillet, brown ground beef and sausage.
- Add chopped vegetables, except garlic, and cook until meats are cooked through and vegetables are tender.
- Lower heat to medium.
- Add chili powder, tomatoes, tomato paste, and BBQ sauces to the pot, mixing well. Scrape any bits from the bottom of the pot. Cook for about 15 minutes stirring often.
- Stir in beer, beef broth, minced garlic, Worcestershire, vinegar, and honey. Stir to blend ingredients.
- Simmer for about 1.5 hours stirring frequently allowing chili flavors to marry. If sauce gets too thick, add water in ¼ cup amounts.
- Add beans and cook another 30 minutes, stirring frequently. Taste for seasoning and adjust.
- Serve with garnishes and extras – sour cream, scallions, grated cheese, hot sauce, jalapeños, hot cornbread.
Nutrition
People Also Ask
t does. The long simmer gives the chili its bold flavor while letting the alcohol completely cook off, leaving behind just a deep, malty taste. If you prefer, you can swap the beer for more beef stock.
That’s the beauty of this recipe—you can make it as mild or spicy as you like. Use a mild BBQ sauce for less heat, or go with a spicier version and add extra jalapeños if you want to turn things up.
I like to use both dark red kidney beans and black beans. Kidney beans keep their firm bite, while black beans add a creamy texture. You can swap in pinto beans if that’s what you have on hand.
If your chili feels too thin, let it simmer uncovered for a little while longer, stirring often. You can also stir in an extra spoonful of tomato paste.
Yes! For the slow cooker, brown the meat and veggies first, then transfer everything into the cooker and let it go on low for 6–8 hours. For the Instant Pot, brown using the sauté function, then pressure cook on high for about 25 minutes with a natural release.
What To Serve With Award-Winning Chili
Chili night isn’t complete without something on the side for dunking and scooping. I love a slice of Sour Cream Corn Bread or Quick and Easy Beer Bread to soak up every drop. When I’m feeling extra cozy, Smoked Gouda Cheese Grits or a creamy Cheese Grits Casserole hit the spot. And if you want something fun to share, Garlic Knots or a bowl of Instant Pot Garlic Herb Rice make the meal feel like a real feast.
If you tried this Award Winning Southern Soul Chili Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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This chili is absolutely fireeeeee! I cooked mine in the crock pot to have after work. I browned the meat enough to get some fat from the sausage and some browning on the pan. (about half way cooked) then sautéed
The veggies as listed, and warmed the liquids to a light boil and threw it in the crock pot on low for 9 hours. SOOOO GOOD! I’m going to make it for the girls at work! They’ll love it. Thanks for sharing!
Now that’s what I call a solid game plan — and you nailed it! Browning that sausage just enough for that flavor boost, sautéing the veggies, and letting everything hang out in the crock pot all day? Perfection. I love that you’re planning to make it for the girls at work — hope they love it as much as you did!
Thanks for sharing your tweaks — sounds like you’ve got yourself a new go-to.
~Donya
We have won our neighborhood chili cookoff two years in a row with this recipe!! Thank you for sharing!
That is amazing — congratulations!! 🎉 Two-time neighborhood chili champ? Now that’s what I love to hear! I’m so thrilled the recipe helped bring home the win (twice!), and I can’t thank you enough for sharing your success with me. Here’s to keeping the streak going next year!
~Donya
This is by the far the best chilli I have ever made. Well done and thanks. Angie from the UK
Angie, that absolutely made my day — thank you! I’m so glad you loved the chili, and sending a big hello all the way to the UK. I appreciate you trying the recipe and sharing such kind words!
~Donya
Sorry I butchered my original comment. Voice text… Would you do this recipe in a crock-Pot? If so, would you dump everything in and cook on low for 6 hours, stirring regularly maybe? Obviously after Browning the meat! Thank you for your time!
I’ve never personally tried this one in the crock pot, but hey — it might just work out great! 😄 If you give it a shot, I’d love to hear how it turns out. Good luck and happy slow cooking!
~Donya
I have been making your recipe for 2 years now and I love it! I do add a small amount of maple syrup to it and sometimes forget to add the celery. I have always wanted to do a chili cook-off so I finally entered in one yesterday with your recipe, without the celery and I added maple syrup. Out of 18 contestants I won first place!! Your chili is amazing! Thank you for sharing!
This absolutely made my day — congratulations! I’m so honored you’ve been making the recipe for two years and even more thrilled that it helped you take home first place! I love the touch of maple syrup you added — that little sweetness with the heat sounds amazing. Thank you for sharing your win with me and for making the recipe your own. What a way to check off that chili cook-off bucket list moment!
~Donya
Won 1st place!
That’s amazing — congratulations!! 🥳 I’m so thrilled to hear you won first place! It means the world to know one of my recipes helped bring home a win. Thanks for sharing your big moment — I’m celebrating right along with you!
~Donya