Description
A hearty and flavorful Classic Southern Chili recipe featuring ground beef, a blend of spices, and rich tomato base, slow-simmered to perfection for an authentic, satisfying meal perfect for any occasion.
Ingredients
Scale
Meat and Oils
- 1 tbsp olive oil
- 1 lb ground beef (or ground chicken or ground turkey)
- Salt and pepper to taste
Vegetables and Aromatics
- ½ onion, finely diced
- ½ bell pepper, finely diced
- 1 tsp jalapeno, finely diced (can increase up to 2 tsp)
- 2 tsp minced garlic
Tomatoes and Beans
- 15 oz crushed tomatoes (1 can)
- 1 cup diced tomatoes
- 1 tbsp tomato paste
- 15.5 oz red kidney beans, drained (1 can)
Liquids and Sauces
- 1 cup beef stock (or chicken stock)
- 1 tbsp Worcestershire sauce
- 1 tbsp steak sauce
Spices and Seasonings
- 2 tbsp chili powder (can increase up 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 up 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 the ground beef and season with salt and pepper to taste. Brown the meat thoroughly, breaking it apart as it cooks until no longer pink.
- Sauté Vegetables: Add the diced onions, bell peppers, and jalapenos to the browned meat. Sauté until the vegetables become tender and fragrant, about 4-5 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute to release its aroma without burning.
- Add Tomato and Beans: Pour in the crushed tomatoes, diced tomatoes, tomato paste, drained kidney beans, and beef stock. Stir well to combine all the ingredients evenly.
- Incorporate Sauces and Spices: Add Worcestershire sauce, steak sauce, chili powder, onion powder, brown sugar, garlic powder, smoked paprika, cumin, allspice, and red pepper flakes. Mix thoroughly and season with additional salt and pepper to taste.
- Simmer: Bring the chili mixture to a gentle boil. Reduce the heat to low and let it simmer uncovered for 15 to 25 minutes, stirring occasionally. Simmer for 15 minutes if you prefer a thinner chili or up to 30 minutes for a thicker texture.
- Adjust and Serve: Taste the chili and adjust the seasoning as needed. Serve hot with your favorite chili toppings and accompaniments.
Notes
- You can substitute ground beef with ground chicken or turkey for a leaner option.
- Adjust jalapeno and red pepper flakes for desired spice level.
- Simmer longer for a thicker chili or less time for a soupier consistency.
- Use a large dutch oven or heavy-bottom pot for even cooking and heat distribution.
- Serve with toppings like shredded cheese, sour cream, chopped onions, or cornbread for a classic Southern experience.
