Name: Southern Soul Chili Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Southern American
Ingredients: 1 lb ground beef; 1 lb hot sausage; ½ poblano pepper – chopped; 2 stalks celery – chopped; 1 medium onion – minced; 2 tablespoons garlic – minced; 3 tablespoons chili powder; 2 teaspoons kosher salt; 1 teaspoon ground black pepper; 4 oz tomato paste – canned or from tube; 1 (16 oz) can crushed tomatoes; 1 cup favorite BBQ sauce; ½ cup favorite hot/spicy BBQ sauce; 2 tablespoons Worcestershire sauce; 12 oz lager beer; 1 cup beef stock; 1 tablespoon balsamic vinegar; 1 tablespoon honey or sugar; 2 cans (15 oz each) dark red kidney beans, rinsed and drained; 1 can black beans, rinsed and drained

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Let me tell you, this Southern Soul Chili Recipe is the kind of meal that wraps you up in warmth and flavor from the very first spoonful. It’s not just your average chili—this one blends smoky, spicy, and tangy notes with hearty beans and rich meats to give you that soul food comfort you didn’t even know you were craving. I love pulling this out on chilly evenings or when I need a crowd-pleaser that feels like a big, cozy hug.

If you’re looking for a chili that stands apart and fills your kitchen with mouthwatering smells, this Southern Soul Chili Recipe is definitely worth your time. It’s packed with layers of flavor and a touch of heat that you can easily adjust for your family or guests. Plus, brewing up a batch means you’ll have leftovers that taste even better the next day—trust me, it’s the kind of recipe you’ll want on repeat.

Ingredients You’ll Need

These ingredients come together to create a rich, savory chili with that unmistakable Southern soul. When you shop, look for quality sausage and fresh veggies, which really make a difference in the final taste.

Ground beef: I usually go for 80/20 for a good balance of flavor and fat.
Hot sausage: This adds a spicy kick—feel free to adjust the heat to your taste.
Poblano pepper: Mild heat with a smoky flavor, perfect to up the chili’s complexity without overpowering it.
Celery: Adds a subtle crunch and freshness; don’t skip it.
Onion: Minced to blend seamlessly into the sauce, giving that necessary aromatic base.
Garlic: Fresh minced garlic brings that punchy flavor that’s essential in any soul food dish.
Chili powder: The backbone spice for chili—fresh is better, so if you can grind your own or buy freshly packaged, do it.
Kosher salt: Enhances all those flavors perfectly.
Ground pepper: Freshly cracked is always best for that mild heat and floral notes.
Tomato paste: I prefer the tube version for convenience and freshness.
Crushed tomatoes: Canned works great here, just make sure it’s good quality.
Your favorite BBQ Sauce: This brings the Southern soul flavor—pick a brand or homemade sauce with a good balance of sweet and tangy.
Hot/Spicy BBQ sauce: Adds extra heat and depth; don’t skip if you like chili with a bite.
Worcestershire sauce: That umami booster that takes flavors to the next level.
Lager beer: I swear by this for adding richness and a subtle maltiness; it works wonders in chili.
Beef stock: A rich foundation, I usually use homemade or a quality store-bought one.
Balsamic vinegar: This balances sweetness and acidity, lifting the whole dish.
Honey or sugar: Just a touch to round out the flavors and balance the acidity.
Dark red kidney beans: Classic chili beans, rinsed and drained to avoid extra sodium.
Black beans: I like the mix for texture and color variety.

Variations

I love making this Southern Soul Chili Recipe my own each time by tweaking a few ingredients. Don’t be afraid to swap out or add things based on what you love or what’s in season to keep it fresh and exciting.

Vegetarian version: I’ve tried replacing the beef and sausage with hearty mushrooms and extra beans—it’s surprisingly satisfying and just as soulful.
Spicier chili: Adding diced jalapeños or a dash of cayenne really cranks up the heat if that’s your vibe.
Smokier twist: Sometimes I add a bit of smoked paprika or chipotle in adobo for that deep, smoky backbone.
Use different beans: Pinto or cannellini beans work fine too—just make sure to rinse them well.
Swap the beer: If you don’t want alcohol, substitute with extra beef stock or a robust non-alcoholic malt beverage.

How to Make Southern Soul Chili Recipe

Step 1: Brown the Meats with Care

Start by heating a large stockpot or a heavy cast iron skillet over medium-high heat. Toss in both the ground beef and hot sausage, breaking them up with your spoon or spatula as they sizzle. Aim for a nice, even brown without rushing—letting the meat caramelize adds layers of flavor. Once it’s fully cooked through, carefully drain excess fat if there’s too much; you want richness but not grease pooling.

Step 2: Add Your Fresh Veggies

Next, toss in the chopped poblano pepper, celery, and minced onion (hold off the garlic just yet). Stir them into the meat and cook until they soften, about 5-7 minutes. This builds your chili’s base flavor—don’t rush it! If you find your skillet drying out, splash in a bit of stock or water to keep everything moving gently.

Step 3: Spice Things Up and Simmer Away

Lower the heat to medium and stir in the chili powder, crushed tomatoes, tomato paste, and both BBQ sauces. Scrape the bottom of your pot to pick up those tasty browned bits—that’s pure flavor gold! Let this bubble gently for about 15 minutes, stirring often to prevent scorching. It’s a crucial step to develop the chili’s deep, rich savoriness.

Step 4: Pour in Liquids and Let it Simmer

Add the lager beer, beef stock, minced garlic, Worcestershire sauce, balsamic vinegar, and honey or sugar. Give everything a good stir to blend all those wonderful flavors. Now reduce the heat to low and let your chili simmer gently for about 1.5 hours. Stir frequently to keep it from sticking, and if it gets too thick, just add a little water, a quarter cup at a time, until it feels just right.

Step 5: Finish with Beans and Final Taste

Once your chili has simmered and flavors have married beautifully, stir in the drained kidney and black beans. Let it simmer another 30 minutes so the beans can soak up the sauce. Taste your chili now: if it needs more salt, spice, or a touch more sweetness, adjust until it sings. That’s the magic moment where you make it truly yours.

How to Serve Southern Soul Chili Recipe

The image shows several ingredients set on a white marbled surface, all in white bowls or plates except two sausages placed directly on the surface. In the center is a white bowl filled with raw ground meat shaped like small mounds, pink with white fat bits. Above it is a bowl with finely chopped white onions. To the right of the onions is a whole shiny green bell pepper. Below the pepper, two uncooked sausages with a brown casing rest side by side. Next to the sausages, a bowl holds dark purple kidney beans. Below the meat bowl, a smaller bowl contains a thick, dark brown sauce with a smooth surface. A tiny bowl with white salt and a small bowl of shredded pale yellow cheese sit to the left of the sauce. Sticks of fresh, light green celery lay to the left of the meat bowl. A clear glass with pale yellow frothy liquid is above the celery. A small white dish with red chili powder is near the onions. All the items are neatly arranged with bright lighting. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of topping this chili with a dollop of sour cream for creaminess, a sprinkle of sharp cheddar or pepper jack cheese, and fresh scallions for that bright, crunchy contrast. If you like heat, sliced jalapeños or a dash of hot sauce really amps it up. These simple garnishes not only jazz up the look but balance the flavors perfectly every time.

Side Dishes

Nothing says Southern comfort like pairing chili with classic hot cornbread or buttermilk biscuits. Sometimes I whip up a quick cabbage slaw with a vinegar-based dressing for a refreshing crunch. If you want to keep it light, a simple green salad with a tangy vinaigrette complements this chili really well.

Creative Ways to Present

For special occasions, I love serving my Southern Soul Chili Recipe in mini cast iron skillets or hollowed-out bread bowls for that rustic charm. It’s a fun way to make the meal feel extra personal and festive. Another trick is layering it over baked potatoes or even topping your favorite fries for a loaded Southern-style treat.

Make Ahead and Storage

Storing Leftovers

After you’ve enjoyed your chili, store any leftovers in airtight containers in the fridge. I find this chili actually tastes better the next day once the flavors have had a chance to meld even more. Leftovers keep nicely for up to 4 days—perfect for warming up quick meals throughout the week.

Freezing

Freezing this Southern Soul Chili Recipe works like a charm. I usually portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. It keeps well for up to 3 months, making it an awesome make-ahead meal for busy days or unexpected guests.

Reheating

When reheating, I thaw in the fridge overnight if frozen, then warm the chili gently on the stove over low to medium heat, stirring often. This keeps the beans intact and flavor vibrant without drying it out. If it seems thick, add a splash of beef stock or water to loosen it up and keep that lovely saucy texture.

FAQs

Can I make Southern Soul Chili Recipe in a slow cooker?

Absolutely! Brown the meats and sauté the veggies as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Just add the beans in the last hour to avoid them getting too mushy.
Is this chili very spicy?

The heat level depends on your choice of hot sausage and BBQ sauce. It has a pleasant kick but isn’t overwhelmingly spicy—unless you add extra jalapeños or hot sauce. Feel free to tone it down or ramp it up to suit your palate.
Can I use ground turkey instead of beef and sausage?

You can, but keep in mind ground turkey is leaner and less flavorful. I recommend adding a little extra seasoning or a splash of oil to compensate, and perhaps a smoky spice like smoked paprika to enhance the overall taste.
Do I have to use beer in the chili?

Not at all. If you prefer to avoid alcohol, substitute it with an equal amount of beef stock or a non-alcoholic malt beverage. This will still add depth and richness without the beer flavor.
How thick should the chili be?

It should be thick enough to coat a spoon but still saucy and easy to ladle. If it thickens too much during simmering, just add water or stock a little at a time until you reach your preferred consistency.

Final Thoughts

This Southern Soul Chili Recipe holds a special spot in my heart because it’s more than just a meal—it’s a connection to soul food traditions with a personal twist. Making it always feels like inviting a little Southern warmth into my kitchen, and sharing it with friends makes it even better. I hope you give it a try, whether for a casual weeknight dinner or your next gathering—you’ll love how the flavors unfold and the comfort it brings. Trust me, this chili is worth every stir and simmer.