Description
This Award-Winning Southern Soul Chili is a hearty and flavorful dish packed with ground beef, beans, and a bold blend of spices. Perfect for a cozy meal, this classic chili simmers with tender vegetables and rich beef broth to deliver comfort and spice in every bite.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
Beans and Tomatoes
- 1 can diced tomatoes (14.5 oz)
- 1 can kidney beans, drained and rinsed (15 oz)
- 1 can pinto beans, drained and rinsed (15 oz)
Spices and Seasoning
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Liquids
- 2 cups beef broth
Instructions
- Brown the Beef: In a large pot over medium heat, brown the ground beef thoroughly until no longer pink. Drain excess fat to keep the chili from becoming greasy.
- Sauté Vegetables: Add the chopped onion, bell pepper, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables have softened and become fragrant, about 5 minutes.
- Add Beans and Spices: Stir in the diced tomatoes, kidney beans, pinto beans, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix well to combine all flavors.
- Simmer the Chili: Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally to prevent sticking and to meld the flavors.
- Adjust Seasoning and Serve: Taste the chili and adjust seasoning as needed. Serve hot with your favorite chili toppings or sides.
Notes
- Cayenne pepper is optional; omit or reduce for less heat.
- For a thicker chili, simmer uncovered longer until desired consistency is reached.
- Can be served with shredded cheese, sour cream, or chopped green onions as toppings.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
