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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I’m making this recipe this weekend, and am going to sub the sausage for double beef. What beef ratio of fat is recommended for this recipe
I normally use 90/10.
Enjoy!
I’m vegan so I use vegan honey (not honey), impossible beef, field roast’s spicy vegan sausages, and vegan not-beef broth, and OMG it’s best chili I’ve ever had—and I went to many chili cookoffs before going vegan!
Thank you so much for sharing this recipe!!!!
Awesome and thanks for the terrific rating!
~Donya
Made this today and won 1st! I followed the recipe exactly. It’s definitely not like any other chilis. It’s different but delicious. Thank you for helping me win!
CONGRATULATIONS! I’m thrilled for you.
~Donya
Sadly out of beef stock – can I sub chicken stock? Looks great!
You bet! Give it a go.
Enjoy,
~Donya
Question: I’d like to make sure I’m moving everything to the crockpot at the right time. Do I follow every step through #5, add the beans, then put in the crockpot on low for 4 hours, or do I follow every step through #5, let it simmer for 1.5 hours, THEN move it to the crockpot and add the beans?
Thanks!
Hey there Candace!
Thank you so much for your interest in this recipe, I think you’re really going to love it! If you’re hoping to finish off this recipe in the crock pot, then you’ll want to follow every step through #5 then transfer the chili to your crock pot. Once your chili is in the crock pot, add in the beans and set the Crock Pot to LOW and cook for 4 hours. I hope this is helpful, let me know how everything turns out, I really hope you enjoy the recipe!
~Donya
Hi Donya! I tried your recipe last night, on a chilly night, and it was absolutely delicious. I had seconds late night, it was that good. I definitely will be making it again once I finish the current pot of chilli that I have. Thank you!
This recipe is bomb!!! Right on with all the ingredients. Congratulations with the win, no brainer. Will be making again soon!
Hey there Jay Jay!
Wow! I am so happy to hear that you enjoyed this recipe, it’s a big hit in my house so it warms my heart to hear that you liked it as well! One of my favorite recipes to serve with this chili is my Creamed Corn Cornbread Muffins, it’s a shortcut recipe so they’re simple to make and the flavors pair perfectly with this chili, I’d love to hear what you think if you give it a try. Thank you so much for your kind words and your fantastic rating, I really appreciate all your support! Please let me know if you ever have any questions about a recipe, I’m always happy to help!
~Donya
Hi Donya! You’re very welcome and well deserved. I agree, it’s definitely heart warming and a very special recipe. I would definitely love to try the creamed cornbread to pair it with the chilli. Is there a link somewhere to try the creamed cornbread recipe? Thanks!
Hey there Jay Jay!
It’s great to hear from you again, thank you so much for your interest in these recipes! Since you’re planning on making another batch of chili, you should totally try the Creamed Corn Cornbread Muffins, I’ll paste the link at the bottom of this comment, you’re going to love them! I also have a couple other bread recipes you might enjoy as well including a Zucchini Cheese Quick Bread recipe, a Quick and Easy Beer Bread recipe, and the classic Cast Iron Cornbread recipe, I’ll link those as well. Please let me know how everything turns out if you give any of these recipes a try, I’d love to hear what you think. Feel free to reach out with any questions, I really hope you enjoy!
https://www.asouthernsoul.com/creamed-corn-cornbread-muffins/ | https://www.asouthernsoul.com/zucchini-cheese-quick-bread/ | https://www.asouthernsoul.com/quick-and-easy-beer-bread/ | https://www.asouthernsoul.com/southern-cornbread-in-cast-iron/
~Donya
I used this recipe for a chili cook off at work, I won first place. It is delicious
Hey there Linda!
Wow! Congratulations on your first place win that’s incredible, I am so happy to hear that this recipe was a hit! Thank you so much for your kind words of support and your fantastic rating, if you ever have any questions about a recipe, please don’t hesitate to reach out and ask!
~Donya
I made this tonight for some friends of ours. We all enjoyed it tremendously. I did not add celery and I used the recommended amount of bbq sauce, but didn’t have a tangy one on hand, so I added Frank’s hot sauce to it. Spectacular!
Hey there Diane!
I am thrilled to hear that you and your friends enjoyed this recipe, adding Frank’s Hot Sauce was a great idea for putting a little tangy kick into the dish! Thank you so much for your kind words of support and your fantastic rating, let me know if you ever have any questions about a recipe, I’m always happy to help!
~Donya
I won 2nd place at my church chili cook-off using this recipe.
Hey there Joyce!
Wow! That is amazing news to hear, I am so glad that everyone enjoyed this recipe, it’s definitely a classic at this point! Thank you so much for sharing your experience and for your wonderful rating, I really appreciate your support!
~Donya