Table of Contents
This post contains affiliate links to Amazon. For more information, read our Disclosure Policy.
Who decided to turn winter on full blast over the weekend? Brrrr it’s cold out there. In the south, anything below 50°F is considered frigid which then requires bundling up in warm layers. Cooking warm delicious meals like this southern chili recipe is one of my favorite activities during the colder months. Indulging in soups and sipping on hot beverages is just one of the ways that we fight back against winter. But don’t get me wrong, I kind of love the cooler temperatures. It is so much easier to “fix” being cold in the winter than sweating in the southern summer heat.
I don’t know if chili is classified as a soup or not but to me it is. Anything that I can dump into one pot that turns out delicious in a few hours is my kind of recipe. This is the perfect kind of recipe that you want to make on that very first cold day of the year. It last several days in the fridge and warms you up instantly.
Southern Cold Weather Chili Recipe
- 1 lb. ground beef or chicken
- 1/2 onion chopped
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp minced garlic
- 1 tsp turmeric
- 1/2 tsp pink Himalayan salt
- 1/2 tsp soy sauce or Liquid Aminos – a healthier alternative
- 2 cans kidney beans drained
- 2 cans black beans drained
- 1 cup frozen corn
- 2 tbsp brown sugar
- 1 28 oz can of crushed tomatoes
- 1 cup chicken stock
- In a large stock pot, add ground beef (or chickeand the chopped onion. Cook on medium-high heat until meat is cooked all the way through (no longer pinand the onions are translucent in color.
- Remove from heat, drain, and return beef onion mixture to pot.
- Add remaining ingredients crushed tomatoes, chicken stock, beans, corn, and spices. Stir until combined.
- Cover and simmer on low-medium heat for a minimum of 30 minutes to 1 hour. The longer the chili cooks the more flavorful and intense the flavors become.
Serve immediately in your favorite bowl with whatever toppings you like. I personally love some sharp cheddar cheese on top of mine. I also love to serve with saltine crackers. Store in an airtight container in the refrigerator. The next day I like to toss any leftovers I might have with pasta for a quick lunch or dinner.