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!
My New eBook!
Top 25 Viral Recipes
Whether you’re cooking for two, feeding a busy family, or filling your home with friends, I’m cheering you on from my kitchen. I hope this eBook brings you comfort, creativity, and plenty of delicious moments around your table.
Southern Traditions: Timeless Recipes to Make, Share, and Love!
GET THIS FREE GUIDE: Southern dishes with easy prep and timeless flavor in every bite.
Wondering if you can share the recipe for those corn biscuits in the picture?
Hey there Annie!
Thank you so much for your interest in this recipe and your fantastic rating, that’s a great question. I do not currently have a corn biscuit recipe on my site, but I do have a Southern Style Cast Iron Corn Bread recipe that I’ll link below. Thank you for your support, I hope you have a great day!
https://www.asouthernsoul.com/southern-cornbread-in-cast-iron/
~Donya
Thanks Donya, made your chili recipe- hands down the best and a crowd pleaser. My nephews ask for this every time the come to visit.
Hey there Annie!
Oh my goodness, that truly warms my heart to hear, I am so happy that you and your family have enjoyed this recipe! If you like this recipe you should check out my Bloody Mary Chili recipe, it’s just as delicious but it has a bit of a different flavor combination. I really appreciate your kind words and your support, if you ever have any questions feel free to reach out!
~Donya
FANTASTIC CHILI RECIPE!!! Thank you, Donya! Best chili ever! Followed your recipe and the results were great!
Hey there Christine!
Wow! Thank you so much for you sweet words and this phenomenal rating, I am so happy to hear you enjoyed the recipe! This Southern Soul Chili is always a hit, and if you enjoyed this recipe, you should check out my Homerun Hot Dog Chili. Thank you for your support, have a great day!
~Donya
Donya, another hit recipe! Thank you so much! I made it, refrigerated it, and WOW, next day even better!
Hey there Christine!
Thank you so much for your phenomenal rating and your kind words! I completely agree, this Chili makes for fantastic leftovers, I am so glad you enjoyed. Thank you so much for your support, I hope you have a phenomenal day!
~Donya
This was really good! We used a caroline bbq sauce and it was a little tangy, next time I’d use something a bit more smokey as I think it would be better flavor profile. We did make one change because we doubled the recipe and didn’t have two lbs of ground beef we used one of ground bison and it just turned me from beef to bison, I’ll never make chili with just beef again. I’d recommend anyone to use some bison in there and to be very selective in the bbq sauce you use.
Hey there Andrea!
Thank you so much for your kind words, I’m glad you liked the recipe! If you’re not a fan of the vinegar based Carolina BBQ sauce, you should give my “Dr. Pepper BBQ Sauce” a try, it’s nice and sweet but it adds a great flavor profile to the Chili. Also, adding the bison sounds like a great idea, I’ll have to try it! Thanks for your comment, I hope you have a great day!
~Donya
Just wondering how important the sausage is to the recipe. Would it be not as good with just double the beef? I have family members that don’t eat pork.
Hey Tommy.
Sure, you can double the beef and the recipe will work out great. Thank you so much for the great rating!
Enjoy,
~Donya
Hey! This looks delicious, however I can’t have red meat–how would it taste with sub of Ground Turkey and turkey sausage? Thanks so much in advance.
Hey Chelsea.
Yep, you can sub out for turkey. I think the chili will turn out great. Keep me posted!
Have a wonderful weekend,
~Donya
Great chili, my only modification was adding a hot Georgia pepper whole, but removed before serving. Even my pickie brother loved it.
WOW! I love it, CC!
Thank you for the rating and I’m thrilled your brother loved the chili. It’s always fun when things like that work out.
Have a wonderful day!
~Donya
In the ingredients it lists BBQ sauce but in the instructions there is no mention of bbq sauce
Hey Scott.
I adjusted the instruction to state BBQ sauce instead of just sauce. I hope this helps.
Have a great day!
~Donya
Great recipe. Changed it up a bit by adding my Italian influence, nduja sausages along with unsliced Italian sausages. Tastes amazing! Thanks for the recipe!
Hey Mia!
Yay I’m so thrilled you liked it and made it your own! Thanks for the support!
~Donya
I learned the hard way that you should be careful about the BBQ sauce. I used Newman’s Own, which is real high in sugar. It made the chili too sweet. Next time I will choose a souce with much less sugar and I believe that the chili will be great.
I hear you, George. Sorry that you had to go through this with the sauce. Yes, use one with not so sweet and you’ll be in business.
Keep me posted!
Have a great weekend,
~Donya
I love to make chili and have used various recipes over the years. This is by far the best one. The flavors in this chili are amazing … all the ingredients really come together to make the PERFECT chili. Will never use another recipe for chili in my life!
Thank you so much, Bethann!
I am thrilled you like the recipe.
I hope you have a wonderful weekend,
~Donya