Description
Southern Soul Chili is a hearty, flavorful stew packed with tender ground beef, beans, and a blend of bold spices. This comforting dish simmers slowly to develop rich, deep flavors perfect for a cozy meal, served best with cornbread or rice and topped with your favorite garnishes.
Ingredients
Scale
Vegetables & Aromatics
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
Meat
- 1 1/2 lbs ground beef
Beans & Tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
Liquids
- 1 1/2 cups beef broth
Spices & Seasonings
- 1 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 1 tsp brown sugar (optional, to balance acidity)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Cook until softened and fragrant, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for another minute until aromatic and softened.
- Brown the Beef: Add the ground beef to the pot, cooking until browned throughout. Break up the meat as it cooks for even texture. Drain excess fat if needed.
- Toast Spices: Mix in chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, pepper, and brown sugar. Cook for 1 to 2 minutes to toast the spices and deepen their flavors.
- Add Tomato and Beans: Stir in tomato paste, diced tomatoes, kidney beans, black beans, and beef broth until everything is well combined.
- Simmer the Chili: Bring the mixture to a gentle simmer. Reduce heat to low, cover, and let cook for 30 to 45 minutes, stirring occasionally, until thickened and flavors meld.
- Adjust Seasoning and Serve: Taste and adjust salt and pepper as needed. Serve hot with cornbread, rice, or garnished with sour cream, shredded cheese, and green onions.
Notes
- If you prefer a spicier chili, increase the cayenne pepper or add a dash of hot sauce.
- For a thicker chili, simmer uncovered for the last 10-15 minutes to reduce excess liquid.
- Use lean ground beef for a less fatty dish or substitute ground turkey for a lighter option.
- Chili tastes even better the next day as the flavors continue to develop.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
