Description
This hearty Southern Soul Chili is a comforting classic combining rich ground beef, beans, and a vibrant blend of spices, simmered to perfection in a single pot. It’s robust, flavorful, and easy to prepare, making it an ideal dish for family dinners or gatherings.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 1/2 lbs ground beef
- 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
- 1 1/2 cups beef broth
Spices and Seasonings
- 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
- Prepare the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and green bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
- Brown the Ground Beef: Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. If excess fat accumulates, drain it off to avoid greasiness.
- Toast the Spices: Stir in chili powder, ground cumin, smoked paprika, cayenne pepper if using, salt, black pepper, and brown sugar. Cook the mixture for 1 to 2 minutes to toast the spices and deepen their flavors.
- Add Tomatoes, Beans, and Broth: Incorporate the tomato paste, diced tomatoes, kidney beans, black beans, and beef broth into the pot. Stir everything together thoroughly to combine.
- Simmer the Chili: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for 30 to 45 minutes, stirring occasionally, until the chili thickens and develops rich flavor.
- Finalize and Serve: Taste and adjust the seasoning as needed. Serve the chili hot, paired beautifully with cornbread, rice, or your favorite toppings such as sour cream, shredded cheese, and chopped green onions.
Notes
- For a spicier chili, increase the cayenne pepper or add a diced jalapeño along with the bell pepper.
- Drain excess fat after browning the beef to keep the chili from becoming too greasy.
- Letting the chili simmer longer deepens the flavors and improves texture.
- Leftovers store well and often taste even better the next day.
- Can be made in advance and refrigerated for up to 3 days or frozen for up to 3 months.
