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Prep Time15 Mins
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Cook Time1 Hr
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Serving6
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This Southern chili is a hearty dish packed with robust flavors and a touch of sweetness. With smoky spices and tender meats, it’s perfect for gatherings and cold winter nights!
Ingredients
Directions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, bell pepper, and garlic. Sauté until the vegetables are softened, about 5 minutes.
Add the ground beef and chorizo sausage to the pot. Cook until browned, stirring frequently to break up the meat, about 8-10 minutes.
Stir in the chili powder, cumin, smoked paprika, salt, and black pepper, and cook for an additional minute to toast the spices.
Add the canned diced tomatoes, kidney beans, pinto beans, and water or beef broth to the pot. Stir well to combine all ingredients.
Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally.
Taste and adjust seasoning if necessary before serving. If you prefer a thicker chili, let it simmer uncovered for an additional 15-20 minutes.
Conclusion
Tips:Serve your Southern chili with a dollop of sour cream, shredded cheese, and cornbread for a complete meal.Feel free to customize your chili by adding additional vegetables like corn or zucchini or adjusting the spice level by adding jalapeños.Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month!
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