Southern Soul Chili

This award-winning Southern Soul Chili brings together rich ground meats, bold spices, and a secret BBQ sauce blend that transforms an ordinary chili into something truly spectacular. After perfecting this recipe over countless cookoffs and family gatherings, I'm confident it will become your new go-to chili recipe that leaves everyone asking for seconds.

I first served this chili at our neighborhood block party three years ago, and it's now the most requested dish whenever temperatures drop below 60 degrees. The combination of sausage and beer gives it a distinctive Southern twist that sets it apart from standard chili recipes.

Ingredients

• Ground beef: Adds hearty texture and rich flavor. Choose 80/20 for best flavor balance
• Hot sausage: Brings complexity and spicy depth that plain ground meat lacks
• Chili powder: Forms the foundation. Look for fresh dark red powder without clumps
• Poblano pepper: Contributes mild heat and authentic Southwest character
• Celery: Adds subtle texture and aromatic base notes
• Onion and garlic: Create the essential flavor foundation for any great chili
• BBQ sauce combination: Is the secret weapon. Use your favorite brands but make sure one has heat
• Lager beer: Tenderizes meat and adds subtle malty notes
• Kidney and black beans: Provide contrasting textures and earthy flavor
• Balsamic vinegar and honey: Balance acidity and add complexity most chilis miss

Step-by-Step Instructions

Brown the meats:

In a large heavy-bottomed Dutch oven or stockpot over medium-high heat, add the ground beef and sausage. Break up the meat with a wooden spoon into small pieces and cook until it begins to brown, about 7-8 minutes. Do not drain the fat as it contains essential flavor.

Add aromatics:

Add the chopped poblano, celery, and onion to the pot with the browned meat. Continue cooking for another 5-6 minutes until the vegetables soften and the onions become translucent. The moisture from the vegetables will help deglaze the bottom of the pot.

Layer in spices and tomato base:

Reduce heat to medium and add the chili powder, stirring constantly for 30 seconds to bloom the spices. Immediately add the crushed tomatoes, tomato paste, and both BBQ sauces. Mix thoroughly, making sure to scrape any browned bits from the bottom of the pot. Allow this mixture to cook for 15 minutes, stirring occasionally to prevent sticking.

Build the liquid base:

Pour in the beer and watch it bubble as it deglazes any remaining fond. Add the beef broth, minced garlic, Worcestershire sauce, balsamic vinegar, and honey. Stir to incorporate all ingredients into a harmonious mixture. The liquid should be slightly thinner than your desired final consistency.

Develop depth through slow simmering:

Reduce heat to low and simmer uncovered for 1.5 hours, stirring every 15-20 minutes. During this crucial phase, the flavors meld and deepen significantly. If the chili becomes too thick, add water a quarter cup at a time to maintain a rich but spoonable consistency.

Incorporate beans and finish:

Gently fold in the rinsed and drained kidney and black beans. Continue simmering for another 30 minutes to allow the beans to absorb the chili flavors without becoming mushy. Taste and adjust seasonings, adding more salt, pepper, or honey as needed to balance the flavor profile.

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The beer in this recipe was my happy accident discovery. Years ago, I ran out of beef stock and substituted the lager I was drinking while cooking. That improvisation transformed the recipe, creating a subtle malty undertone that perfectly complemented the BBQ sauce blend. Now, I would never make it any other way.

The BBQ Sauce Secret

The dual BBQ sauce approach separates this recipe from traditional chilis. The regular BBQ sauce provides sweetness, tanginess, and body, while the spicy version adds complexity and heat that develops gradually as you eat. Select sauces with different flavor profiles for the best results. I prefer a smoky traditional sauce paired with a habanero or chipotle hot BBQ sauce to create layers of flavor that unfold with each bite.

Customizing Heat Levels

This recipe creates medium heat that satisfies most palates while still providing character. For milder chili, reduce hot sausage to half pound and use regular BBQ sauce for the entire amount. For extra heat, add one diced jalapeño with seeds during the vegetable stage and substitute spicy BBQ sauce for the entire amount. The beauty of this recipe is its adaptability while maintaining its soul food foundation.

Serving Suggestions

Southern Soul Chili pairs beautifully with warm cornbread with honey butter for authentic Southern experience. For a complete meal, offer a toppings bar with shredded sharp cheddar, diced white onions, sliced scallions, sour cream, and fresh jalapeños. My family tradition includes serving this chili over baked potatoes or macaroni for hearty variations that stretch the meal further for unexpected guests.

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This Southern Soul Chili is the ultimate comfort food with layers of bold flavor and endless customizations. Give it a try—you won't be disappointed!

Frequently Asked Questions

→ Can I make this chili in advance?

Yes! This Southern Soul Chili actually tastes better the next day as the flavors have more time to develop. Make it a day ahead, refrigerate, and reheat on the stovetop over medium heat until thoroughly warm.

→ What type of beer works best in this chili?

The recipe calls for lager beer, which provides a clean, crisp flavor that complements the rich ingredients. Popular options include Budweiser, Coors, or any standard lager. For deeper flavor, you could substitute with an amber ale, but avoid strongly flavored craft beers that might overpower the chili.

→ Can I make this chili less spicy?

Absolutely. To reduce the heat, use regular sausage instead of hot sausage, reduce the amount of chili powder, and use regular BBQ sauce instead of the spicy variety. You can always serve hot sauce on the side for those who prefer more heat.

→ Can I make this in a slow cooker?

Yes, this chili adapts well to a slow cooker. Brown the meats and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the beans during the last hour of cooking.

→ What's the best way to store leftover chili?

Store leftover chili in an airtight container in the refrigerator for up to 4 days. You can also freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What makes this chili 'award-winning'?

The unique combination of ingredients sets this chili apart. The blend of two BBQ sauces, beer, balsamic vinegar, and honey creates exceptional depth of flavor. The long simmering time allows all these flavors to develop and meld together perfectly.