Southern Homemade Chili Recipe
If you’re craving a bowl of true comfort, Southern Homemade Chili will sweep you right off your feet. This hearty, robust dish is my all-time favorite for family dinners, chilly nights, or whenever I want something soul-satisfying and deeply flavorful. Packed with tender ground beef, colorful veggies, and a medley of beans simmered in a perfectly spiced tomato base, Southern Homemade Chili brings together the best of Southern hospitality in one pot. Whether you love it mild or crave a little heat, this recipe captures everything you adore about a classic Southern chili—making it a staple you’ll return to again and again.
Ingredients You’ll Need
You won’t believe how easy it is to create a pot of Southern Homemade Chili with just a handful of pantry staples. Each ingredient has a special role, layering depth, color, and that unmistakable home-cooked flavor. Let’s take a look at what makes this chili truly shine:
- Ground beef (1½ pounds): The heart of the chili, providing a rich, savory base and plenty of protein.
- Olive oil (1 tablespoon): Helps sauté the veggies and adds a subtle richness.
- Yellow onion (1 medium, chopped): Infuses sweetness and depth that build the chili’s flavor foundation.
- Green bell pepper (1, chopped): Adds a pop of color and gentle bitterness to balance the richness.
- Garlic (3 cloves, minced): A must for that aromatic, mouthwatering punch.
- Tomato paste (2 tablespoons): Amplifies the tomato flavor and thickens the chili beautifully.
- Crushed tomatoes (1 28-ounce can): The main body of the sauce, giving a luscious, hearty texture.
- Diced tomatoes (1 15-ounce can): Adds extra texture and that classic chili tang.
- Kidney beans (1 15-ounce can, drained and rinsed): Classic chili beans for robust texture and earthy flavor.
- Pinto beans (1 15-ounce can, drained and rinsed): Creamy and mild, they round out the bean mix.
- Chili powder (1 tablespoon): The main source of that signature chili warmth and spice.
- Smoked paprika (1 teaspoon): Brings in a subtle smokiness that makes the chili sing.
- Ground cumin (1 teaspoon): Adds earthy depth and balances the chili powder perfectly.
- Dried oregano (½ teaspoon): Offers a gentle herbal note that lifts the whole pot.
- Salt (½ teaspoon): Brings all the flavors together.
- Black pepper (¼ teaspoon): A touch of heat and complexity.
- Cayenne pepper (¼ teaspoon, optional): For those who like a little extra kick—add to taste!
- Worcestershire sauce (1 teaspoon): Deepens the umami and adds a subtle tang.
- Beef broth or water (½ cup): Keeps everything juicy and helps the flavors meld.
How to Make Southern Homemade Chili
Step 1: Sauté the Veggies
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Toss in the chopped onion and green bell pepper, and let them sizzle for about 4 to 5 minutes. You’re looking for the veggies to soften and release their sweet, fragrant aroma—this is the foundation of your Southern Homemade Chili, so don’t rush this step.
Step 2: Add Garlic
Once your onions and peppers are tender, stir in the minced garlic. Let it cook for about 30 seconds, just until it becomes fragrant. There’s nothing like the smell of fresh garlic mingling with sautéed veggies to let you know something wonderful is about to happen!
Step 3: Brown the Beef
Next, add the ground beef to the pot. Break it up with your spoon as it cooks, making sure it’s evenly browned and fully cooked through. If there’s excess fat, go ahead and drain it off. This step gives your chili that hearty, satisfying texture everyone loves.
Step 4: Tomato Paste Time
Stir in the tomato paste, allowing it to cook for 1 to 2 minutes. This deepens the tomato flavor and helps thicken the chili, ensuring every bite is rich and velvety.
Step 5: Add Tomatoes and Beans
Pour in the crushed tomatoes and diced tomatoes, then add the drained kidney beans and pinto beans. The mix of tomatoes and beans gives your Southern Homemade Chili its signature texture—chunky, hearty, and oh-so-satisfying.
Step 6: Spice It Up
Sprinkle in the chili powder, smoked paprika, cumin, oregano, salt, black pepper, and cayenne if you’re using it. Don’t forget the Worcestershire sauce and beef broth or water. Stir everything together until well combined. The aroma at this stage is pure magic!
Step 7: Simmer to Perfection
Bring the chili to a gentle simmer, then reduce the heat to low and cover the pot. Let it cook for at least 30 minutes, stirring occasionally. If you have the time, leave it uncovered and simmer for up to an hour—this is how you coax out the deepest, most complex flavors. Taste and adjust the seasoning before serving for chili that’s perfectly tailored to your liking.
How to Serve Southern Homemade Chili
Garnishes
When it comes to garnishing Southern Homemade Chili, the sky’s the limit. A sprinkle of shredded cheddar, a dollop of sour cream, chopped green onions, or even a handful of fresh cilantro all add a pop of color and a delicious contrast of creamy, tangy, or zesty flavors. Don’t be afraid to get creative—each topping brings a new dimension to your bowl!
Side Dishes
Nothing beats serving a steaming bowl of chili with classic Southern cornbread. The sweet, crumbly bread balances the chili’s spice and soaks up every last drop. Other favorites include crunchy tortilla chips, soft dinner rolls, or even a simple green salad for a refreshing touch alongside your hearty meal.
Creative Ways to Present
For a fun twist, serve your Southern Homemade Chili in bread bowls or over baked potatoes for a crowd-pleasing meal. Chili nachos are another showstopper—just spoon the chili over tortilla chips and pile on your favorite toppings. You can even use leftovers to stuff bell peppers or top off a fluffy baked sweet potato for lunch the next day.
Make Ahead and Storage
Storing Leftovers
Southern Homemade Chili is one of those magical dishes that gets even better the next day. Let the chili cool to room temperature, then transfer it into airtight containers. It’ll keep in the refrigerator for up to 4 days, making it perfect for meal prep or grab-and-go lunches.
Freezing
This chili freezes like a dream! Simply portion leftovers into freezer-safe containers or heavy-duty zip-top bags. Squeeze out any excess air, label with the date, and freeze for up to 3 months. Thaw overnight in the fridge or gently in the microwave when you’re ready for another cozy bowl.
Reheating
To reheat, simply warm your chili on the stovetop over low heat, stirring occasionally until hot. If you’re in a rush, the microwave works just as well—just cover loosely and heat in short bursts, stirring in between. Add a splash of broth or water if it’s thickened up too much in storage.
FAQs
Can I make Southern Homemade Chili vegetarian?
Absolutely! Swap out the ground beef for your favorite plant-based crumbles or extra beans. The flavors are just as rich and satisfying, and you’ll still enjoy all that Southern Homemade Chili goodness.
How spicy is this chili?
The base recipe is mild to medium, but you can easily adjust the heat. Add more cayenne or even a diced jalapeño if you like things fiery, or leave out the cayenne for a gentle warmth suitable for the whole family.
Can I cook this chili in a slow cooker?
Definitely! After browning the beef and sautéing the veggies, transfer everything to your slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. The slow simmer brings out even more flavor in your Southern Homemade Chili.
What’s the best way to thicken chili if it’s too thin?
If your chili turns out thinner than you’d like, let it simmer uncovered for a bit longer, or mash some of the beans with a spoon to naturally thicken the pot. Avoid adding flour or cornstarch, as it can muddle the flavors.
Can I double the recipe for a crowd?
Yes! Southern Homemade Chili is perfect for feeding a hungry group. Just make sure you have a big enough pot, and adjust your cooking time slightly if needed to ensure everything heats through evenly.
Final Thoughts
If you’ve never tried making Southern Homemade Chili from scratch, now’s the perfect time to start. The flavors are bold, comforting, and unmistakably Southern—just the thing to bring some warmth to your table. Give it a try, and I promise it’ll become a regular favorite in your kitchen. Happy cooking!
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Southern Homemade Chili Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Southern Homemade Chili is a hearty and flavorful dish combining ground beef, beans, and a blend of spices simmered to perfection. Perfect for a comforting meal any day, it’s packed with protein and fiber and delivers a rich, smoky taste with just the right amount of heat.
Ingredients
Meat and Oil
- 1½ pounds ground beef
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
Tomatoes and Beans
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
Spices and Flavorings
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon Worcestershire sauce
- ½ cup beef broth or water
Instructions
- Prepare Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and green bell pepper, sautéing for 4–5 minutes or until they become soft and fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Cook Ground Beef: Add the ground beef to the pot, breaking it apart as it cooks. Stir and cook until browned and fully cooked through. Drain excess fat as needed to keep the chili from becoming greasy.
- Incorporate Tomato Paste: Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor and blend it into the beef mixture.
- Add Tomatoes and Beans: Mix in crushed tomatoes, diced tomatoes, kidney beans, and pinto beans. Stir well to combine all ingredients uniformly.
- Season the Chili: Add chili powder, smoked paprika, ground cumin, dried oregano, salt, black pepper, cayenne pepper (if using), and Worcestershire sauce. Pour in the beef broth or water, then stir everything together thoroughly.
- Simmer: Bring the chili to a gentle simmer. Reduce heat to low, cover the pot, and allow it to simmer for at least 30 minutes, stirring occasionally. For a richer flavor, simmer uncovered for up to 1 hour, stirring periodically to prevent sticking.
- Adjust Seasoning and Serve: Taste the chili and adjust salt or spices as needed before serving. Serve with optional toppings such as shredded cheese, sour cream, chopped green onions, or cornbread on the side.
Notes
- Serve the chili with traditional accompaniments like cornbread, shredded cheese, sour cream, or chopped green onions.
- Leftovers taste even better the next day as flavors develop further.
- This chili freezes well for up to 3 months—perfect for meal prepping or quick dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Nutrition
- Serving Size: 1½ cups
- Calories: 410
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 70mg
