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A hearty bowl of Southern-style chilli topped with sour cream, diced avocado, and crushed tortilla chips, served with a silver spoon.
Olivia

Southern Food Chili Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: main dish
Cuisine: Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1 white or yellow onion diced
  • 1 green bell pepper or poblano pepper cored, seeded, and chopped
  • 1 stalk celery finely chopped
  • 1 jalapeño cored, seeded, and finely diced
  • 3 cloves garlic minced
  • 1 can 28 oz crushed tomatoes
  • 1 cup beef stock or broth
  • ¼ cup BBQ sauce
  • ¼ cup white grape juice or apple juice
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 1 can 15 oz black beans, rinsed and drained
  • 1 can 15 oz red kidney beans, rinsed and drained
  • 1 can 15 oz pinto beans, rinsed and drained

Method
 

  1. Cook the Beef: Heat a large pot or Dutch oven over medium heat. Add the ground beef, cook until browned, and break it up with a spoon. Drain any excess fat and set aside.
  2. Sauté the Veggies: Add the onion, bell pepper, celery, and jalapeño to the same pot. Cook for 5-7 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
  3. Build the Base: Return the beef to the pot. Stir in the crushed tomatoes, beef stock, BBQ sauce, white grape juice, and tomato paste. Mix well.
  4. Season: Add chilli powder, Worcestershire sauce, balsamic vinegar, honey or brown sugar, salt, and black pepper. Stir to combine.
  5. Simmer: Bring the chilli to a gentle boil, then reduce the heat to low. Cover and let it simmer for 45 minutes, stirring occasionally.
  6. Add the Beans: Stir in the black, kidney, and pinto beans. Simmer uncovered for another 15 minutes to let the flavours meld.
  7. Serve: Ladle into bowls and serve with your favourite toppings like shredded cheese, sour cream, diced onions, or fresh cilantro.

Notes

  • Chilli freezes beautifully. Store in airtight containers for up to 3 months.
  • Let the chilli cool slightly before serving for optimal flavour.
  • This recipe is gluten-free if you ensure your BBQ sauce and Worcestershire sauce are gluten-free.