Southern Soul Chili (Print Version)
# 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:
01 -
Throw the onion, celery, and poblano pepper into the pot. Stir and cook until tender, alongside your browned meats.
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.
03 -
Pour in the beer, garlic, balsamic vinegar, Worcestershire sauce, honey, and stock. Stir everything together nicely so it all combines.
04 -
Dish it out while it’s still hot. Top with tasty options like shredded cheese, sour cream, jalapeños, scallions, or hot cornbread.
05 -
In a large pot or heavy skillet, cook the ground beef and sausage until browned evenly over medium heat.
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.
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:
01 -
This award-worthy chili delivers bold flavors, combining snacks, meats, and a delightful spice mix.
02 -
The secret? Adding BBQ and lager beer gives it the iconic Southern flavor everyone loves.
03 -
Pair it with tried-and-true chili sides for that unforgettable texture and taste combo.