This easy Southern chili recipe with beans is thick, hearty and ready in just 30 minutes. Ground beef, kidney beans and tomatoes simmer on the stovetop with chili powder and cumin for a simple homemade chili that's perfect for busy weeknights.
Notes from my kitchen
This Florida mom thinks the best Southern chili is quick and easy to make from scratch but tastes like it took all day!
The secret to getting plenty of flavor without simmering for hours is building it right from the start. I sauté the onion first, then briefly cook the garlic and spices before adding the beef. After that, the beans and tomatoes only need about 15 minutes to simmer.
This is the kind of chili I want for busy weeknights, impromptu gatherings, or when I crave a comforting bowl of warmth.
Marjory
Ingredients
Here's what you'll need to make this Southern chili recipe:
Of special note:
- Ground beef: I use 85%-90% lean ground beef. It adds enough fat for flavor without making the chili greasy. Ground turkey can be used instead.
- Red kidney beans: Two cans make this chili especially hearty. Drain and rinse them before adding to reduce sodium. Pinto or black beans also work, or use a combination.
- Diced tomatoes - Don't drain them. Use the juices to add depth and a rich base to the chili without adding broth or tomato sauce.
- Chili powder + cumin: These provide the classic chili flavor. Briefly cooking them with the onion and garlic before adding the beef helps bring out their flavor. Heat levels vary by brand and type, so adjust to your spice tolerance.
For even more kick, add a dash of hot sauce or a pinch of cayenne pepper.
The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.
How to make Southern chili with beef and beans
Use these pictures to guide you as you make the recipe. See the recipe card for the detailed instructions.
Sauté the onion
Cook until softened, about 5 minutes.
Bloom the garlic and spices
Add garlic, chili powder and cumin and cook briefly, stirring, until fragrant.
Brown the ground beef
Add the beef and cook, breaking it apart, until no longer pink.
Add the beans and tomatoes
Stir in the drained kidney beans and tomatoes with their juices. Simmer for about 15 minutes, until the chili is heated through and slightly thickened. Enjoy with your favorite toppings.
FAQ
Southern chili varies from cook to cook, so there's no single definitive recipe. Some versions leave out beans or tomatoes, while others include pork, corn, or okra. This Southern-style chili is the version my family enjoys: a hearty combination of ground beef, kidney beans, tomatoes, chili powder, and cumin that's quick and easy to make.
This Southern chili is thick and hearty, not soupy. The juices from the diced tomatoes provide enough liquid, so there's no need to add broth. If you prefer a thinner chili, stir in a little beef broth until it reaches your preferred consistency.
Yes. Sauté the onion, garlic and spices and brown the ground beef as directed, then transfer everything to a Crock-Pot. Add the kidney beans and diced tomatoes with their juices and cook on low for 6-8 hours or high for 3-4 hours. The longer cooking time gives the flavors plenty of time to meld.
What to serve with Southern chili
Top this chili with shredded cheddar cheese, sour cream, and sliced green onions. Sliced jalapeños and saltine or oyster crackers are also nice options. If you have an avocado kicking around, make one avocado guacamole!
I like to pair it with cornbread casserole and my Southern-inspired okra fries. For a lower-carb option, try my cauliflower muffins.
Craving something creamy? Try my white chicken chili with cream cheese, another easy stovetop chili packed with chicken and beans.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Easy Southern Chili Recipe with Beef and Beans
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Ingredients
- 1 tablespoon canola oil or vegetable oil
- 1 cup diced onion about one small onion
- 3-4 garlic cloves minced or pressed
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 pound lean ground beef 85% to 90% lean
- 30 ounces red kidney beans Rinsed and drained; Two 15-ounce cans.
- 29 ounces diced tomatoes including juices; Two 14.5-ounce cans.
Instructions
- Heat canola oil over medium-high heat in a large stockpot. Add onion and saute for about 5 minutes or until softened.
- Add garlic, chili powder, and cumin. Sauté for about 1 minute, stirring constantly, until fragrant.
- Add ground beef to the pot and cook for about 5 minutes, cooking and crumbling until no longer pink.
- Add beans and tomatoes with juices to the pot. Cook for 15 minutes or until heated and slightly thickened.
- Season with salt and pepper and enjoy with your favorite toppings such as shredded cheddar cheese, sliced green onion, and sour cream.
Notes
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Nutrition
Tara says
👍👍👍 going to this recipe this weekend 😀😀. very easy ingredients. thanks for sharing 🙏😊
Marjory Pilley says
Enjoy!
Sherry says
Hi!
Is this real thick? Could I add a bit of beef broth and warm up in the crockpot?
Thank you for this recipe. It looks so good!
Marjory Pilley says
Hi! It is not runny and you could cook in a slow cooker. Add a little beef broth if desired. But you don’t need to add much. Enjoy!
Andy says
I was looking for a simple beef chili and found your recipe. It was excellent. Followed the recipes to a T. Topped it with cheese and sour cream. And I have leftovers for lunches.
Marjory Pilley says
I'm so happy you enjoyed it! It will be on repeat at my house this fall.