My mama’s Southern chili recipe is made flavorful with beans, tomatoes, and a ton of spices. Just cozy vibes. Grab a bowl and serve with cornbread.
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Southern Chili Ingredient Notes
- Ground meat: You can use ground beef, ground chicken, or ground turkey.
- Aromatics and Veggies: Onion, bell pepper, jalapeno pepper, and garlic. Try poblano for a smokier heat or green chilies for something milder.
- Tomatoes: If you don’t have crushed tomatoes, use tomato sauce instead.
- Beans: I stick with the traditional red kidney beans to make the best chili ever! But black beans, pinto beans, or even white beans work too. Also if you don’t want them, you can leave them out and add another half pound of ground meat.
- Stock: You can use either beef or chicken.
- Worcestershire sauce and Steak Sauce: If you don’t know which steak sauce to use, go for A.1.
- Chili powder: For more heat, add more jalapeños, extra red pepper flakes, or a little hot sauce.
- Brown sugar: You can also use honey or maple syrup.
How to make Southern Chili
Cook the Meat with the Veggies
Step 1: Cook the meat with a bit of olive oil in a large Dutch oven. Season it with salt and pepper to taste and cook until it’s browned.
Step 2: Add the onions, peppers, and jalapenos and saute until they’re tender. Add the garlic and cook for another minute.
Add the Rest of the Ingredients
Step 3: Add the crushed tomatoes, diced tomatoes, tomato paste, and kidney beans to the pot.
Step 4: Add the stock, Worcestershire, steak sauce, chili powder, onion powder, brown sugar, garlic powder, smoked paprika, cumin, allspice, and red pepper flakes and stir together. Add salt and pepper to taste.
Step 5: Heat the chili to a slight boil and then reduce the heat and continue to simmer uncovered.
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Classic Southern Chili Recipe
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Equipment
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef or ground chicken or ground turkey
- salt and pepper to taste
- ½ onion finely diced
- ½ bell pepper finely diced
- 1 tsp jalepeno finely diced (can go up to 2 tsps)
- 2 tsp minced garlic
- 15 oz crushed tomatoes 1 can
- 1 cup diced tomatoes
- 1 tbsp tomato paste
- 15.5 oz red kidney beans drained (1 can)
- 1 cup beef stock or chicken
- 1 tbsp Worcestershire sauce
- 1 tbsp steak sauce
- 2 tbsp chili powder can go up to 2 1/2 tbsp
- 2 tsp onion powder
- 1 tsp brown sugar
- 1 ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp cumin can go up to 1 tsp
- ¼ tsp allspice
- ¼ tsp red pepper flakes can go up to 1/2 tsp
Instructions
- Add olive oil to a large dutch oven. Add meat and season with salt and pepper to taste and brown.
- Next add onions, peppers and jalapenos and saute until tender.
- Add garlic and stir in and cook for up to 1 minute.
- Next add crushed tomatoes, diced tomatoes, tomato paste, kidney beans, and stock and stir together to combine.
- Stir in worcestershire, steak sauce, chili powder, onion powder, brown sugar, garlic powder, smoked paprika, cumin, allspice and red pepper flakes then add salt and pepper to taste.
- Bring to a slight boil then reduce heat and continue to simmer uncovered for about 15-25 minutes tasting as you go along (closer to 15 min if you want more liquid and closer to 25 and up to 30 minutes if you want a thicker chili).
- Taste, adjust seasonings to final tastes and serve.
Notes
How to Store & Reheat Chili
Let it cool to room temp, then store it in an airtight container in the fridge. Keep it sealed up tight, boos! To reheat, scoop out what you need and warm it up on the stove over low heat, stirring occasionally until heated through. If it’s too thick, add a splash of stock or water.How long will chili last in the fridge?
This chili will have y’all eating good for 4-5 days.Can I freeze this chili recipe?
Fo sho boos! Portion it into freezer-safe bags or containers, and it’ll keep for up to 4-6 months. When you’re ready to dig in, let it thaw in the fridge overnight, then reheat and enjoy.Nutrition
Recipe Tips
- Taste as you go. Once you add too much seasoning, there’s no taking it back. Adjust seasonings little by little.
- Go for the good stock. Using homemade or high-quality store-bought stock makes a big difference in flavor. WAY better than just water.
- Cook to your preferred consistency. For a soupier chili, simmer for about 15 minutes. Want it thick? Let it go for 25-30 minutes.
- Don’t over-stir. It can break down the beans and make it mushy.
Recipe Variations
- Make a vegan chili. Use vegetable stock rather than a meat-based stock. Replace the meat with a root vegetable like sweet potatoes or double up on the beans and use several different types of them. There are even a few plant-based alternative “ground meat” like tofu options that you can use in place of the meat.
- Add veggies. You can easily add some diced zucchini, yellow squash, grated cauliflower, or chopped mushrooms.
Recipe Help
It’s all about layering flavor and getting the right texture. Brown the meat and veggies first, then add your spices and taste as you go.
It probably needs more time to simmer uncovered so the liquid can cook off. You can also stir in a tablespoon of tomato paste or mix up a cornstarch slurry (equal parts cornstarch and liquid) to thicken it up.
Yep boos! Just brown the meat and sauté the veggies first, then toss everything into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
The heat was probably too high. Chili should simmer gently, not boil. Also, make sure you stir it once in a while (don’t overdo it!) to prevent sticking. A thick-bottomed pot like a Dutch oven helps distribute heat better than a thin one.
More One Pot Recipes
- Spanish Chicken and Rice
- Homemade Hamburger Helper
- Brisket Chili
- Frogmore Stew
- Cajun Jambalaya Pasta
- Lemon Chicken and Rice Casserole
- Taco Soup Recipe
- Sheet Pan Chili (not a pot but one vessel so it still kinda counts)
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The best chili ever! Had it for dinner last night again (our 3rd time over the last couple of months). It’s just so tasty, comforting and simply perfect for colder weather.
This southern chili looks so delicious. Thanks for the recipe.
You are so right on with your tips, especially about tasting as you go! I had to try your chili recipe because I’m such a fan of your website. It was so delicious, everyone loved it!! Thank you.
This chili tastes as good as it looks! Everyone loved it, and I am going to make it again soon! Thank you for sharing this recipe!
I absolutely love this chili. I made a double batch to freeze some for later and I’m so glad I did. Can’t wait to have it again!
Best chili I’ve ever made! My family and friends loved it, they had seconds(I doubled the recipe). Will make it again. Topped with sour cream, shredded cheddar cheese and Louisiana hot sauce, served with honey buns and crackers… YUMMY!!!
Never liked chili growing up and thus never cooked it as an adult. But my husband asked for some so I found your recipe as you never disappoint . We both agree this recipe lives up to its name “best chili” and now I’m a chili eater!
Thank you Angela!
I manage to mess up chili made with seasoning packets. This recipe is so yummy. Whole family enjoyed it.
Seriously delicious chili! Even my husband, who is not a big chili fan, liked it and said this recipe is a keeper. I made a few tweaks..I used a 28 oz can of crushed tomatoes because that’s all I could find. I also added a second can of kidney beans, cuz I like it beany. I also sprinkled in more chili powder, maybe 1/2-1 teaspoon, just a couple sprinkles. I never thought I would find a chili recipe I liked as much as my own, but this is the one!
One of the best chili recipes I’ve found. Easily sub out any type of bean and it still turns out delicious. One of the few chilis where I don’t have to add a ton of toppings for it to be enjoyable. I can do without them!
I think it’s more like 4 servings though. This is the third time I’ve made it and I am going to start doubling the recipe so we can eat for lunches during the week.