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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How many quarts do you think this would make? Trying to decide if I should double it for our family gathering.
I don’t have an exact number of quarts. From my experience, this recipe comfortably serves 8 people! Hope this helps. Enjoy! ~Donya
Every year for the last 10 yrs my.brother has a chili cook-off party. Every year I enter with a new recipe. By far this recipe has to be the best one I’ll be entering. I know this has to come in 1st place.
Oh I love this! Ten years of chili cook-offs is no small feat — and I’m honored you’re choosing this recipe as your front-runner. With that kind of confidence (and a pot full of flavor), I’ve got a feeling this might just be your first-place year. Be sure to let me know how it goes — I’ll be cheering you on from the kitchen!
~Donya
Love this recipe, took it to a chili cook off won 1st place.
Well now that’s what I love to hear — first place, woohoo! Huge congrats! I’m so glad the recipe brought home the win for you. Thank you for sharing that with me — it absolutely made my day!
~Donya
Hi! Love this recipe! What would be the best add-in to make this spicier and balance nicely?
Hi there! I’m so glad you loved the recipe — that makes my day! If you want to turn up the heat while keeping the flavor balanced, here are a few great add-in options:
• Chopped jalapeños
• Crushed red pepper flakes
• Chipotle powder or smoked paprika + cayenne
• Hot sauce stirred into the mix or drizzled on top
Any of these will add a nice punch without overwhelming the other flavors. Enjoy!
~Donya
Sounds delicious! Where can the SIR CHARLES GOURMET BBQ SAUCE be purchased besides direct from company? Any grocery stores?
Hey there! It’s local to the Triad area, just feel free to use your own! Enjoy! ~Donya
I really appreciate your honest feedback! The BBQ sauce and honey do give this recipe a sweeter, tangier profile than a traditional chili, so I can definitely see how it might feel different than expected. Cutting the BBQ sauce back by half (or even swapping in some extra tomatoes or broth) is a great way to adjust it more toward that classic chili flavor. I love that your wife enjoyed it, though — sounds like you two found opposite ends of the flavor spectrum on this one! Thanks again for giving it a try and sharing your thoughts.
~Donya
I was in a chili cook off against 15 other people and I won first place!!! This recipe is absolutely delicious!! Thank you
Oh my goodness — FIRST PLACE?! That is just the best news! I’m beyond thrilled the chili was such a hit and helped you take home the win against all that competition. Thank you for sharing your victory with me — it makes me so happy to know my recipe was part of your big win. Huge congrats!!
~Donya
Ido not make chili any other way!! I do use reg Italian sausage as the chili powder adds enough spice for me
That’s wonderful to hear! I love that this recipe has become your go-to. Using regular Italian sausage is such a smart swap — and you’re right, with the chili powder, it brings just the right amount of flavor without extra heat. So glad it’s a keeper in your kitchen!
~Donya
Made this recipe with slight variations for a chili cookoff with 12 other recipes. This one won against all others. The ingredients were so different I didn’t think anyone else would like it but the depth of flavor was fabulous.
This comment made my day! Congratulations on winning, thanks for using my recipe! ~Donya
Hi Donya! I not a fan of sugar and sweet. Is there anything I can change to make it just a little sweet, not much? Sounds great. Thank you!
Maybe try my other chili recipes like the Bloody Mary Chili – it’s terrific! Here’s the link – https://www.asouthernsoul.com/bloody-mary-chili/
~Donya
Add molasses
You are free to do that if that’s what you like! Enjoy! ~Donya