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Tasty Southern Soul Chili

Featured in Comforting Soups & Hearty Stews.

This Southern Soul Chili is packed with bold flavors and a bit of BBQ magic. Combining ground beef, spiced sausage, and beans with lager beer, it creates a rich, warm bowl perfect for any occasion. Simmered slowly, it pairs beautifully with melted cheese, sour cream, or fresh jalapeño slices. It's a cozy favorite for parties and cold evenings.

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Updated on Sun, 13 Apr 2025 11:06:39 GMT
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Southern Soul Chili | linacooks.com
This blue-ribbon Country Soul Chili blends down-home comfort with bold taste. It's a filling, tasty bowl that'll wow any chili fan. The secret? A special country touch from BBQ sauce and a splash of beer, slowly cooked so all those amazing flavors mingle into an unforgettable meal.

What You'll Need

  • Ground Beef: Creates that meaty, hearty base and brings all the good flavors together.
  • Hot Sausage: Kicks up the heat and adds a rich texture that makes every bite interesting.
  • Chili Powder: The must-have spice that brings that warm, fiery character.
  • Poblano Pepper (chopped): Gives a gentle heat and garden-fresh taste that works with everything else.
  • Celery (chopped): Adds a nice snap and cuts through the meaty richness.
  • Onion (minced): Brings natural sweetness and builds a flavor foundation.
  • Garlic (minced): Adds that familiar punch that makes everything taste better.
  • Kosher Salt and Ground Pepper: Basic flavors that make all the other ingredients pop.
  • Tomato Paste: Thickens everything up and boosts the tomato goodness.
  • Crushed Tomatoes: Makes the saucy backbone with bright, tangy notes.
  • BBQ Sauce: Adds that smoky-sweet country touch that makes this chili special.
  • Hot/Spicy BBQ Sauce: Brings extra heat and zip that livens up each spoonful.
  • Lager Beer: Creates deeper flavors and balances out the heat and spices.
  • Beef Stock: Adds rich taste and the liquid needed for proper cooking.
  • Worcestershire Sauce: Throws in that savory, can't-quite-place-it flavor that makes everything better.
  • Balsamic Vinegar: Adds a hint of sweetness with a tangy kick to round everything out.
  • Honey or Sugar: Tames the sharp edges from the tomatoes and beer with just enough sweetness.
  • Dark Red Kidney Beans (rinsed and drained): Makes the chili more filling with their firm, hearty texture.
  • Black Beans (rinsed and drained): Adds nice contrast, extra taste, and good-for-you stuff.

Cooking Steps

Step 1:
Grab your biggest stockpot or cast iron pot and cook the ground beef and hot sausage over medium heat until they're no longer pink.
Step 2:
Throw in your chopped poblano pepper, celery, and minced onion. Keep cooking until everything gets soft and mingles with the meat, around 5 minutes.
Step 3:
Turn the heat down to medium. Mix in the chili powder, crushed tomatoes, tomato paste, and both kinds of BBQ sauce. Scrape the bottom of the pot to get those tasty browned bits, and let it all cook together for about 15 minutes, giving it a stir now and then.
Step 4:
Pour in your beer, beef stock, minced garlic, Worcestershire sauce, balsamic vinegar, and honey (or sugar). Give everything a good stir so it all mixes together nicely.
Step 5:
Let the chili bubble gently for about 1.5 hours, stirring often so it doesn't stick. This helps all those flavors get friendly with each other. If it gets too thick, just add a little water, about ¼ cup at a time, until it looks right to you.
Step 6:
Add both types of beans and stir them in. Cook for another 30 minutes, stirring every so often. Take a taste and add more salt or pepper if needed.
Step 7:
Ladle it up hot in bowls and let everyone dress up their own with toppings like sour cream, scallions, cheese, hot sauce, or jalapeños. A side of warm cornbread makes it even better.

How to Serve & Store

  • Dish it up steaming hot with fan favorites like sour cream, handfuls of cheese, sliced jalapeños, and fresh green onions for extra yumminess.
  • Serve with hot cornbread or crusty bread on the side to soak up all that tasty juice.
  • Pop leftover chili in tight containers in the fridge and enjoy within 4 days.
  • Want to save it longer? Cool it down and put it in freezer containers for up to 3 months. Let it thaw in your fridge overnight before warming up.
  • Warm leftovers on the stove over medium heat, adding a splash of water or beef broth if it's gotten too thick.

Quick Tips

  • Need more heat? Just add extra spicy BBQ sauce or a dash of cayenne.
  • If you like your chili on the thicker side, leave the lid off during the last half hour of cooking.
  • Make this a day ahead if you can - it always tastes even better the next day after the flavors have had time to mingle.

Famous Chef Advice

  • Bobby Flay says using two different meats like beef and sausage gives chili much more flavor.
  • Guy Fieri always adds beer to his chili because it makes everything taste deeper and more complex.
  • Aaron Franklin believes the secret to amazing chili is cooking it slowly on low heat to build the best taste.

Why This Works So Well

  • This chili brings together bold, smoky tastes with just a touch of sweetness from the BBQ sauce and balsamic.
  • The beer and spicy sausage combo gives it that special Southern touch you can't find anywhere else.
  • It's great for watching sports, feeding a crowd, or just warming up on a cold night - plus everyone can customize their bowl.

Mix It Up

  • Try ground turkey if you want something lighter, or throw in some chopped smoked brisket for an amazing BBQ flavor.
  • Switch to pinto or white beans if that's what you prefer - they'll give a different texture and taste.
  • For an extra smoky kick, mix in a chopped chipotle pepper with some of that adobo sauce it comes in.

Southern Soul Chili

Warm up with this soulful chili featuring loads of ground meat, beans, BBQ sauce, and spices. Great for cozy dinners or gatherings!

Prep Time
20 Minutes
Cook Time
120 Minutes
Total Time
140 Minutes
By: Paolina

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Southern

Yield: 7 Servings (6-8 bowls)

Dietary: Dairy-Free

Ingredients

01 1 medium onion, minced.
02 ½ poblano pepper, diced small.
03 2 tablespoons garlic, finely chopped.
04 1 lb hot sausage.
05 1 lb ground beef.
06 2 stalks celery, finely chopped.
07 3 tablespoons chili powder.
08 1 teaspoon ground pepper.
09 2 teaspoons kosher salt.
10 1 cup of your go-to BBQ sauce.
11 ½ cup of a spicy or hot BBQ sauce you like.
12 1 (16 oz) can of crushed tomatoes.
13 4 oz tomato paste, from a tube or can.
14 12 oz lager beer.
15 1 cup beef stock.
16 2 (15 oz) cans of dark red kidney beans, rinsed and drained.
17 2 tablespoons Worcestershire sauce.
18 1 (15 oz) can black beans, rinsed and drained.
19 1 tablespoon sugar or honey.
20 1 tablespoon balsamic vinegar.

Instructions

Step 01

Throw the onion, celery, and poblano pepper into the pot. Stir and cook until tender, alongside your browned meats.

Step 02

Reduce the chili’s thickness by tossing in small amounts of water, about ¼ cup at a time, if needed. Let it bubble away slowly for roughly an hour and a half.

Step 03

Pour in the beer, garlic, balsamic vinegar, Worcestershire sauce, honey, and stock. Stir everything together nicely so it all combines.

Step 04

Dish it out while it’s still hot. Top with tasty options like shredded cheese, sour cream, jalapeños, scallions, or hot cornbread.

Step 05

In a large pot or heavy skillet, cook the ground beef and sausage until browned evenly over medium heat.

Step 06

Mix in both kinds of BBQ sauce, the crushed tomatoes, tomato paste, and chili powder. Don't forget to stir well to loosen up anything stuck to the bottom.

Step 07

Drop in the kidney and black beans. Stir everything up and let it cook for 30 more minutes to soak in the flavors.

Notes

  1. This award-worthy chili delivers bold flavors, combining snacks, meats, and a delightful spice mix.
  2. The secret? Adding BBQ and lager beer gives it the iconic Southern flavor everyone loves.
  3. Pair it with tried-and-true chili sides for that unforgettable texture and taste combo.

Tools You'll Need

  • A super-large pot or cast iron pan.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 480
  • Total Fat: 28 g
  • Total Carbohydrate: 32 g
  • Protein: 25 g