Description
This Award-Winning Southern Soul Chili is a hearty and flavorful dish that combines ground beef, beans, and a medley of spices for a classic Southern comfort meal. Perfectly seasoned and simmered to meld the rich flavors, this chili is ideal for cozy dinners and feeding a crowd.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
Pantry Items and Spices
- 1 can diced tomatoes (approx. 14.5 oz)
- 1 can kidney beans, drained and rinsed (approx. 15 oz)
- 1 can pinto beans, drained and rinsed (approx. 15 oz)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Liquids
- 2 cups beef broth
Instructions
- Brown the beef: In a large pot over medium heat, add the ground beef. Cook until browned, breaking it apart with a spoon, then drain the excess fat carefully to avoid greasy chili.
- Sauté the vegetables: Add the chopped onion, bell pepper, and minced garlic to the pot with the beef. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add tomatoes, beans, and spices: Stir in the diced tomatoes, drained kidney beans, pinto beans, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix thoroughly to incorporate all the flavors.
- Simmer the chili: Pour in the 2 cups of beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally to prevent sticking and develop the flavors.
- Final seasoning and serve: Taste the chili and adjust the salt and pepper if necessary. Serve hot, optionally with your favorite chili toppings like shredded cheese, sour cream, or chopped green onions.
Notes
- For a spicier chili, increase the cayenne pepper or add diced jalapeños when sautéing the vegetables.
- You can substitute ground turkey or chicken for a leaner option.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- For thicker chili, simmer uncovered longer to reduce liquid or add a tablespoon of tomato paste when adding the diced tomatoes.
