Description
This Southern Homemade Chili is a hearty and flavorful main course featuring ground beef and optional pork sausage, simmered with a blend of aromatic spices, tomatoes, beans, and vegetables. Perfect for a comforting meal, it delivers a classic, well-balanced taste with a touch of heat and depth from optional Worcestershire sauce and cayenne pepper. Serve it with cornbread or your favorite toppings for a satisfying and delicious experience.
Ingredients
Scale
Meat and Oil
- 1 pound ground beef (or half ground beef, half pork sausage)
- 1 tablespoon vegetable oil
Vegetables
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
Tomato Products
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 tablespoons tomato paste
Beans and Broth
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black or pinto beans, drained and rinsed
- 1 cup beef broth
Spices and Sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon Worcestershire sauce (optional for depth)
Instructions
- Brown the Meat: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the ground beef (and sausage if using), breaking it up with a spoon, and cook until browned, about 6–8 minutes. Drain excess fat if necessary to avoid greasiness.
- Sauté Vegetables: Add the diced onion and bell pepper to the pot. Cook for 4–5 minutes until the vegetables soften. Stir in the minced garlic and cook for another 30 seconds until fragrant but not burnt.
- Add Spices: Mix in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, cayenne pepper (if using), and Worcestershire sauce. Stir continuously for 1 minute to toast the spices and release their flavors.
- Combine Main Ingredients: Add the diced tomatoes, tomato sauce, tomato paste, kidney beans, black or pinto beans, and beef broth. Stir everything thoroughly to combine all ingredients evenly.
- Simmer the Chili: Bring the mixture to a gentle boil over medium heat, then reduce heat to low. Cover the pot and let the chili simmer for 30–45 minutes, stirring occasionally to prevent sticking and ensure flavors meld together beautifully.
- Adjust and Serve: Taste the chili and adjust seasoning as needed. Serve hot, accompanied by cornbread, shredded cheese, sour cream, or chopped green onions for added texture and flavor.
Notes
- Chili tastes even better the next day as the flavors continue to develop.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months to enjoy later.
- Customize your chili by adding hot sauce, jalapeños, or a splash of vinegar for brightness and extra heat.
