Homemade Southern Chili
Homemade Southern Chili
Description
This hearty chili features a rich blend of flavors, starting with lean ground beef that’s browned with onions to create a savory base. The seasoning blend of chili powder, ground cumin, and a touch of garlic powder brings a perfect depth of warmth, while a hint of ground cayenne pepper (optional) adds just the right amount of heat for a little extra kick. Tomato paste and tomato sauce offer a deep, tangy tomato flavor, and petite diced tomatoes provide a bit of texture and sweetness. The addition of beef broth makes the chili wonderfully rich, while kidney beans add a comforting heartiness and protein. A dash of granulated sugar balances the spices, rounding out the flavors beautifully. This chili is perfect for cozy nights, offering a satisfying and filling dish with a perfect balance of heat, richness, and savory goodness.
Nutritious & Balanced – The lean ground beef provides high-quality protein, while the kidney beans add fiber and extra plant-based protein. Together, they make this chili a filling and nutritious meal.
Warm & Flavorful – The chili powder, ground cumin, and garlic powder deliver a rich, savory base with just the right amount of spice, while the optional cayenne pepper adds a kick that can be adjusted to your heat preference.
Quick & Easy – Ready in under an hour, this chili is simple to prepare with pantry staples, making it a perfect meal for busy weeknights or meal prepping.
Customizable – You can easily adjust the heat level, add more vegetables like bell peppers or zucchini, or top it with your favorite garnishes like sour cream, shredded cheese, or green onions.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 pound 90% lean ground beef
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper (optional, for heat)
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
Instructions
1. Cook the Ground Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and cook, stirring occasionally, for about 3-4 minutes, until softened. Add the ground beef to the pot and cook, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes). Drain any excess fat if needed.
2. Add the Seasonings: Stir in the chili powder, ground cumin, garlic powder, granulated sugar, salt, black pepper, and cayenne pepper (if using). Cook for 1-2 minutes, allowing the spices to toast slightly and become fragrant.
3. Add the Tomatoes and Liquids: Stir in the tomato paste, petite diced tomatoes (with their juices), beef broth, and tomato sauce. Bring the mixture to a simmer over medium heat.
4. Simmer the Chili: Once the chili reaches a simmer, reduce the heat to low and let it cook, uncovered, for 20-30 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
5. Add the Beans: Stir in the kidney beans and cook for an additional 5-10 minutes, until the beans are heated through.
6. Adjust Seasonings: Taste the chili and adjust the seasoning with more salt, pepper, or cayenne pepper, if needed. You can also add more sugar to balance out the acidity if desired.
7. Serve: Serve the chili hot, topped with your favorite garnishes like shredded cheese, sour cream, or chopped green onions.
Notes
Vegetarian Chili: Replace the ground beef with a plant-based protein like lentils, textured vegetable protein (TVP), or a mix of diced mushrooms and beans (such as black beans or pinto beans) for a vegetarian or vegan chili.
Add More Vegetables: To increase the veggie content, try adding bell peppers, zucchini, or corn. These will add more texture and sweetness that complement the spices.
Slow Cooker Version: For a set-it-and-forget-it option, after browning the beef and onions, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This is a great option if you want to make the chili ahead of time and let it simmer while you do other things.
Heartier Version: For a heartier and more filling version, cook some rice or quinoa to mix in when it’s time to eat!
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