Description
This Award-Winning Southern Soul Chili is a hearty, flavorful dish packed with ground beef, a medley of beans, and a blend of spices including chili powder, cumin, and smoked paprika. Perfect for a comforting meal, this chili simmers to rich perfection with a touch of southern soul.
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
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
Spices and Liquids
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 2 cups beef broth
Instructions
- Brown the Ground Beef: In a large pot, brown the ground beef over medium heat until fully cooked. Drain any excess fat to keep the chili from being greasy.
- Sauté Vegetables: Add the chopped onion, bell pepper, and minced garlic to the pot with the beef and sauté until the vegetables are soft and fragrant.
- Add Beans and Spices: Stir in the diced tomatoes, kidney beans, pinto beans, chili powder, cumin, smoked paprika, cayenne pepper (if using), and season with salt and pepper to taste.
- Add Broth and Simmer: Pour in the beef broth and bring the mixture to a boil. Then reduce heat and allow the chili to simmer gently for 30 minutes, stirring occasionally to meld the flavors.
- Adjust Seasoning and Serve: Taste the chili and adjust seasoning if needed. Serve hot for a delicious, soul-satisfying meal.
Notes
- For milder chili, omit the cayenne pepper.
- You can substitute ground turkey or chicken for ground beef for a leaner option.
- Adding a pinch of sugar can balance acidity from the tomatoes if desired.
- Serve with toppings like shredded cheese, sour cream, or chopped green onions for extra flavor.
- Leftover chili can be refrigerated for up to 3 days or frozen for up to 3 months.
