Southern Homemade Chili

Overhead view of cooked chili in a white bowl topped with cheese and sliced green onions. Cornbread muffins in the background.

Southern homemade chili is a true comfort food classic that's easy to make and irresistibly delicious!

Course Dinner, Main Course

Cuisine American, southern

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 545kcal

Author Anne Clark

Equipment

skillet or cast iron skillet
spatula and spoon
measuring spoons

Ingredients

2.25 lbs lean ground beef
10 oz bag of frozen chopped onion, bell pepper, and celery blend Recommend PictSweet brand
14.5 oz canned chili beans (not drained) Recommend Bush's Pinto Beans in Mild Chili Sauce
14.5 oz canned diced tomatoes for chili (not drained) Recommend Del Monte Diced Tomatoes Zesty Chili Style
8 oz canned tomato sauce
2 teaspoon chili powder
1 teaspoon Cajun seasoning
salt, optional (only add salt after the chili has cooked, and only if needed)

Garnish Options

shredded cheddar cheese
sour cream
sliced green onions

What to Serve With Chili (Side Options)

saltine crackers
baked cornbread (slices or muffins)
toasted garlic bread

Instructions

Recommendation: it's a good idea to read through all the instructions before you begin making the chili.
In a large skillet, crumble and cook the ground beef until it's no longer pink; chopping and stirring often. Drain off the fat.
Add the frozen vegetable blend, stir, and slow-simmer, covered for 5 minutes.
Add the beans, tomatoes, tomato sauce, chili powder, and Cajun seasoning. Mix well.
Bring to a boil over medium-high heat, then reduce heat to low and cover with a lid. Slow-simmer for at least 1 hour (2 hours is even better). Taste test and add more seasonings, if desired.
Serve with the recommended garnishes and one of the sides.

Notes

I don't add salt because the tomatoes and beans have salt. Be sure to taste test after cooking the chili, and add salt if you want.

If you're short on time, 30 minutes is fine. However, the longer it simmers, the more tender, rich, and flavorful it will be!

To stretch the chili even further, served over cooked white rice or cooked spaghetti.

To make this chili in a slow cooker (crock pot), simply brown the ground beef and then add all the ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The slow cooker will meld the flavors beautifully, creating a mouthwatering chili that's ready whenever you are.

Nutrition