Southern Soul Chili
A satisfying ground beef and hot sausage chili with barbecue sauce, beer, and two kinds of beans, simmered low until thick.
Equipment
- Large stockpot or Dutch oven
- Wooden spoon
- Colander
Ingredients
Main Ingredients
- 1 lb 90% lean ground beef
- 1 lb hot pork sausage casings removed
- ½ poblano pepper chopped
- 2 celery stalks chopped
- 1 medium yellow onion minced
- 6 cloves garlic minced
- 3 tbsp chili powder
- ¼ tsp kosher salt
- 1 tsp black pepper
- 4 oz tomato paste
- 16 oz crushed tomatoes no salt added
- 1 cup barbecue sauce
- ½ cup hot barbecue sauce
- 12 oz lager beer
- 1 cup low sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 2 can (15 oz) dark red kidney beans rinsed and drained
- 1 can (15 oz) black beans rinsed and drained
Instructions
Cooking
- Brown beef and sausage. Cook both meats in a large pot over medium high heat for 8 to 10 minutes until crumbled, browned, and at 160 degrees F. Leave 2 tablespoons of fat in the pot. Soften the vegetables. Cook the poblano, celery, and onion for 6 to 8 minutes until tender.
- Simmer the base. Turn the heat to medium and add chili powder, salt, pepper, tomato paste, crushed tomatoes, and both barbecue sauces. Cook 15 minutes, stirring often.
- Pour in the liquids. Add garlic, beer, broth, Worcestershire, vinegar, and honey and stir well.
- Long simmer. Reduce to low and cook 75 minutes, stirring now and then. Add 1/4 cup water if the pot gets too thick.
- Finish with beans. Add the kidney and black beans and simmer 30 minutes more until thick.
- Rest. Let it stand 5 minutes, adjust the seasoning, and serve with toppings.
Notes
Substitutions: Use mild sausage for less heat or swap the hot barbecue sauce for regular. Replace the beer with extra broth.
Tips: Skim excess fat after browning and stir often so the sugars do not scorch.
Storage: Refrigerate 3 to 4 days or freeze up to 3 months. Reheat to 165 degrees F.