Dinner

Award-Winning Southern Soul Chili Recipe

BySana Jeannette February 7, 2026February 7, 2026

Introduction

This Award-Winning Southern Soul Chili is a hearty and comforting dish packed with bold flavors. Perfect for chilly evenings or game day, it combines tender ground beef, beans, and a rich tomato base spiced with a blend of seasonings for a soulful taste.

A white bowl filled with thick chili, piled high in the center with layers of rich red sauce mixed with ground meat, dark red kidney beans, and small yellow chunks of bell pepper. The texture looks chunky and hearty, topped with fresh green cilantro leaves that add a touch of brightness. A silver spoon is placed on the right edge of the bowl, slightly submerged in the chili. The bowl sits on a white marbled surface with a blurred green background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 large onion, diced

1 green bell pepper, diced
2 cloves garlic, minced

900g (2 lbs) ground beef
2 cans (400g each) kidney beans, drained and rinsed

1 can (400g) black beans, drained and rinsed
2 cans (400g each) diced tomatoes
1 can (400g) tomato sauce

3 tbsp tomato paste
2 tbsp chili powder
1 tbsp ground cumin

1 tsp smoked paprika
1/2 tsp cayenne pepper (optional)
1 tsp salt

1/2 tsp black pepper
1 tsp brown sugar
1 tsp Worcestershire sauce

1/2 cup beef broth or water (as needed for desired consistency)

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add onion and bell pepper and sauté until softened, about 5 minutes.
Step 2: Stir in garlic and cook for another minute. Add ground beef and cook until browned, breaking it up with a spoon as it cooks.

Step 3: Drain excess fat if needed. Stir in tomato paste, chili powder, cumin, smoked paprika, cayenne, salt, pepper, and brown sugar. Cook for 2 minutes to bloom the spices.
Step 4: Add diced tomatoes, tomato sauce, beans, Worcestershire sauce, and beef broth. Stir to combine.
Step 5: Bring to a boil, then reduce heat and let simmer uncovered for 45–60 minutes, stirring occasionally until thickened and flavorful.

Step 6: Adjust seasoning to taste. Serve hot with cornbread, sour cream, or shredded cheese if desired.

Tips & Variations

For a spicier chili, increase the cayenne pepper or add chopped jalapeños.
Use ground turkey or chicken for a leaner alternative to beef.

Add a splash of apple cider vinegar at the end to brighten flavors.
Top with fresh cilantro or diced avocado for extra freshness.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened too much. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a white bowl filled with thick chili consisting of dark red kidney beans, small crumbled ground meat pieces, and yellow corn kernels in a rich reddish-brown sauce. On top of the chili, there is a light layer of shredded white cheese, partially melted, with bright green sliced jalapeño peppers arranged in the center. The overall texture is chunky and hearty. The photo has a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans without rinsing?

It’s best to drain and rinse canned beans to reduce excess sodium and prevent the chili from becoming too thick or salty.

How can I thicken the chili if it’s too watery?

Simmer it uncovered for longer to reduce the liquid, or stir in a small spoonful of masa harina or cornmeal to naturally thicken the chili without altering the flavor.