This Southern Chili Recipe recipe can be turned down with sour cream or by reducing the amount of peppers. Every time I cook chilli, it’s like a beacon goes off above my house, inviting all friends and family for dinner. This recipe should feed 5 to 6 hungry souls.
Leftovers won’t be a problem as this southern cooking treat is sure to please them.
Southern Chili RecipePrint Recipe
- 3 pounds of ground beef
- 1 pound of chorizo
- 2 large onions, diced
- 5 cloves of garlic, minced
- 2 cans of kidney beans
- 1 can of white beans (navy beans work great)
- 3 jalapeno peppers, peeled and diced
- 3 tablespoons of olive oil
- 3 tablespoons of chilli powder and 1/2 teaspoon of cayenne
- 3 15-ounce cans of tomato sauce
- 1 12-ounce can of light beer and 1 1/2 cups water
- Salt and pepper to taste
- Sour cream
- Cheddar cheese (shredded)
- Brown the beef, onions, garlic and jalapenos together in olive oil. While the mixture is browning, add cayenne and chilli powder. Stir often. Add tomato sauce, water, beans, beer and salt and pepper.
- Bring to a gentle boil, reduce heat cover and cook for 30 to 40 minutes, stirring often.
- Uncover and simmer for 2 hours. (alternatively, throw it in the crockpot if you don’t want to leave the stove on unattended)
- You may want to reduce the amount of the jalapenos, as this is too hot. They can always be added after to taste.
- Serve the chili with a dollop of sour cream, shredded cheese, and plenty of cornbread or crackers.