Classic Southern Chili Recipe
This chili recipe is made with Southern flare and slow-cooked in a Dutch oven until just right! Its loaded with meat, peppers, beans, and spices to keep you warm all winter.
Servings: 8 servings
Calories: 256kcal
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
Taste as you go. Once you add too much of something, there's no taking it back. Adjust seasonings little by little.
Always try to for the good stock. Using homemade or high-quality store-bought stock makes a big difference in flavor. WAY better than just water.
Make this chili yours boos! Cook it to your preferred consistency. For a soupier chili, simmer for about 15 minutes. Want it thick? Let it go for 25-30 minutes.
Also, don't over-stir it. Let your chili simmer and do its thing y'all. Stirring too much can break down the beans and make it mushy.
Nutrition
Calories: 256kcal | Carbohydrates: 23g | Protein: 18g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 281mg | Potassium: 788mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1102IU | Vitamin C: 20mg | Calcium: 72mg | Iron: 5mg