southern chili recipe
The Best southern chili recipe
The best part is how adaptable it is. You can tweak the ingredients to suit what’s on hand—maybe swap out some beans for lentils or add a splash of coconut milk for extra creaminess. It’s a dish that’s as comforting as it is flexible, and it’s always a crowd-pleaser. Whether you’re feeding a crowd or just enjoying a quiet meal at home, chili is a reliable choice that never disappoints. I’ve made it so many times that it feels like a second skin in my kitchen, and my family always seems to find something they love in it.
Classic Southern Chili with Crispy Cornbread
A hearty, smoky chili served with a buttery, slightly sweet cornbread to soak up every flavorful bite. Perfect for family gatherings and weeknight dinners.
🥘Ingredients
- 1 lb ground beef (80/20 blend)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz) can black beans, drained
- 1 (6 oz) can tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- 1 large egg
- ½ cup vegetable oil
- 1 cup cornmeal
👨🍳Directions
-
1
In a large pot, brown the ground beef over medium heat, breaking it up with a wooden spoon. Drain excess fat, then set aside. -
2
In the same pot, sauté the diced onion and minced garlic until soft and translucent, about 5 minutes. Stir in the crushed tomatoes, kidney beans, black beans, tomato paste, chili powder, cumin, smoked paprika, oregano, and bay leaf. Bring to a simmer. -
3
Reduce heat to low, cover, and let the chili simmer for 30 minutes. Season with salt and pepper to taste. Remove the bay leaf before serving. -
4
Preheat the oven to 375°F. In a separate bowl, whisk together flour, sugar, baking powder, salt, buttermilk, egg, and vegetable oil until smooth. Gradually stir in cornmeal. -
5
Pour the cornbread batter into a greased 8×8-inch baking dish. Bake for 20–25 minutes, or until a toothpick inserted comes out clean. Let cool for 5 minutes before slicing.
🔧Equipment
- Large pot
- Skillet
- Mixing bowls
- Whisk
- Measuring cups
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra depth, add a dash of cayenne pepper or a pinch of brown sugar to the chili.
- Serve the chili hot with the cornbread on the side or as a topping.
- Make ahead: Chili tastes even better the next day! Store in an airtight container in the fridge for up to 5 days.
Watch Video Of How Classic Southern Chili with Crispy Cornbread Works
❓ Frequently Asked Questions About Southern Chili with Crispy Cornbread
How do I adjust the spice level in this recipe?
Yes, you can reduce the heat by removing half or a quarter of the chopped jalapeños before adding them to the pot. If you prefer mild, skip them entirely and use a mild green chili instead. For extra sweetness, add a tablespoon of brown sugar or a dash of honey at the end of cooking.
What if I don’t have a heavy-bottomed pot?
A heavy-bottomed pot prevents hot spots and ensures even heat distribution. If you don’t have one, use a well-seasoned cast-iron skillet or a heavy stainless steel pot. Stir frequently and keep the heat moderate to avoid burning the sauce.
Can I make this recipe ahead of time?
Yes, you can prepare the chili in advance and store it in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, stirring occasionally, until it reaches your desired temperature. Freezing is also possible, but reheating may thicken the sauce slightly—stir in a splash of broth if needed.
What’s the best way to serve this chili?
This chili pairs well with classic toppings like shredded cheese, sour cream, chopped cilantro, and diced avocado. For a heartier meal, serve with cornbread, crusty bread, or a side of steamed green beans. If you prefer a lighter option, top with a dollop of Greek yogurt instead of sour cream.
