Description
This Classic Southern Chili recipe offers a hearty, flavorful dish perfect for family dinners or casual gatherings. Made with ground beef, a medley of spices, tomatoes, and kidney beans, this chili simmers to perfection with a rich and slightly smoky taste. The blend of spices like chili powder, cumin, smoked paprika, and a touch of sweetness from brown sugar balances the savory meat and tangy tomato base, creating a deeply satisfying meal that’s simple to prepare.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 lb ground beef (or ground chicken or ground turkey)
- Salt and pepper to taste
- ½ onion, finely diced
- ½ bell pepper, finely diced
- 1 tsp jalapeno, finely diced (can increase up to 2 tsp)
- 2 tsp minced garlic
- 15 oz crushed tomatoes (1 can)
- 1 cup diced tomatoes
- 1 tbsp tomato paste
- 15.5 oz red kidney beans, drained (1 can)
- 1 cup beef stock (or chicken stock)
- 1 tbsp Worcestershire sauce
- 1 tbsp steak sauce
Spices and Seasonings
- 2 tbsp chili powder (can increase to 2 ½ tbsp)
- 2 tsp onion powder
- 1 tsp brown sugar
- 1 ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp cumin (can increase to 1 tsp)
- ¼ tsp allspice
- ¼ tsp red pepper flakes (can increase up to ½ tsp)
Instructions
- Brown the Meat: Heat olive oil in a large dutch oven over medium-high heat. Add ground beef and season with salt and pepper. Cook until the meat is browned and cooked through, breaking it apart as it cooks.
- Sauté Vegetables: Add the finely diced onion, bell pepper, and jalapeno to the browned meat. Sauté until the vegetables become tender and fragrant, about 3-5 minutes.
- Add Garlic: Stir in minced garlic and cook for about 1 minute until aromatic, careful not to burn the garlic.
- Combine Tomatoes and Beans: Pour in crushed tomatoes, diced tomatoes, tomato paste, drained kidney beans, and beef stock. Stir to combine all ingredients thoroughly.
- Season the Chili: Mix in Worcestershire sauce, steak sauce, chili powder, onion powder, brown sugar, garlic powder, smoked paprika, cumin, allspice, and red pepper flakes. Adjust salt and pepper to taste and stir well to integrate the spices evenly.
- Simmer: Bring the chili to a slight boil, then reduce heat to low and let it simmer uncovered. Allow it to cook for 15-25 minutes, stirring occasionally. Simmer closer to 15 minutes for a saucier chili or up to 25-30 minutes for a thicker consistency.
- Final Seasoning and Serve: Taste the chili and adjust seasoning as needed. Serve hot, optionally garnished with your favorite toppings like shredded cheese, sour cream, or chopped green onions.
Notes
- You can substitute ground beef with ground chicken or turkey for a leaner option.
- Adjust jalapeno and red pepper flakes to control the heat level of the chili.
- Using a dutch oven helps distribute heat evenly for a consistent simmer.
- Simmering uncovered helps thicken the chili, so adjust cooking time based on preferred consistency.
- This chili pairs well with cornbread, rice, or tortilla chips.
