Southern Homemade Chili

This Southern homemade chili recipe is one of my favouites because it has all of the flavor you want with a healthy dose of vegetables and is not too spicy.

I took a few weeks to prepare this recipe, since I wanted to make sure that it was spicy enough.

It’s a rare day that I don’t make a pot of chili, whether it’s for dinner or for breakfast. Today I’m feeling a bit more jovial than usual and decided to whip up a pot of homemade chili for my family. Let’s take a look at how this delicious meal came together.

Is your home starting to feel the effects of the changing seasons? Are you searching for a hearty dish that will warm you from the inside out? You’ve come to the right place! Our rich, substantial, and easy Southern Homemade Chili is exactly what you need! This family favorite is jam-packed with flavor and will satisfy your taste buds after a long summer. Our chili recipe yields enough to virtually ensure leftovers, and it just gets better with age!


When the cool weather starts to creep in, there are not many things on this earth that compare to warm bowl of chili in our household (besides maybe a freshly brewed coffee, a comfy couch and Hallmark movie re-run!). My daughter likes a hefty helping of rice with her chili and my son opts for just the chili with a little cheese on top. My kids even started requesting it in their school lunch thermoses, making it a great fall alternative to PB&J sandwiches. A great aspect of our specific recipe is that it is thick and not overly runny. What I love about that is my kids can eat it while we are on the run and I’m not afraid of it sloshing all over. The thicker consistency allows for an easy dinner on the go…yep, even in the car!

What can I put to chili to thicken it?

Mixing in 6 oz of tomato paste in the final 30 minutes of cooking is a wonderful method to thicken chili. Because tomato is already a key ingredient in chili, adding the paste won’t bring any additional tastes to the mix. Slowly drizzle in the tomato paste, mixing constantly until everything is well mixed. Fortunately, we don’t need a thickening ingredient in our recipe!

What kind of cheese complements chili?

This is unquestionably a matter of personal taste. Cheddar cheese is the most popular cheese to offer with our Southern Homemade Chili. It’s entirely up to you and your taste buds whether you choose mild, medium, or strong cheddar! Monterey and Pepper Jack cheeses are also excellent choices!


Chili (Southern Style) Ingredients

  • Tomato Soup (in a can)
  • 1 can drained red kidney beans
  • Chili Seasoning (5 tbsp)
  • 1 drained can of corn
  • 1 can chopped tomatoes, big
  • 1 can drained pinto beans

To make our Southern Homemade Chili, follow these steps:

Brown the sausage in a big saucepan. Drain the oil from the sausage after it’s finished cooking.

Stir in the chili spice until it is evenly distributed throughout the meat.

Fill the saucepan with tomato soup and chopped tomatoes.

Both the beans and the corn should be opened and drained. Add to the pot after it has been drained. Stir until everything is well mixed.


Simmer for an hour on low heat.

Cook rice according to package directions with 20-25 minutes left to boil.

Scoop rice into a bowl, then top with desired quantity of chili and chosen garnishes.


Changes in the kitchen:

You may brown the meat and then drain the fat. In a crockpot, combine all of the ingredients. Set the temperature to low and wait 6-8 hours for the components to come together.


We feel that our Southern Homemade Chili relieves just a bit of the stress from our weary spirits at the end of a long day at work or when fatigue sets in after mom-ing all day. Even better, it’s quick and simple to put together, plus it produces enough to feed two people for two nights (#winning)! This meal is one-of-a-kind thanks to our handmade chili spice.

20-minute prep time

Time to cook: 40 minutes

1 hour in total


  • Tomato Soup (in a can)
  • 1 red kidney bean can
  • 1 pinto bean can
  • 1 drained can of corn
  • 1 can chopped tomatoes, big
  • Chili Seasoning (5 tbsp)


  1. Brown sausage in a big saucepan. Drain the oil from the sausage after it is fully cooked.
  2. Stir in the chili spice until it is evenly distributed throughout the meat.
  3. Fill the saucepan with tomato soup and chopped tomatoes.
  4. Drain all of the beans and corn that have been opened.
  5. Drain and return to the pot.
  6. Stir until everything is well mixed.
  7. Simmer for an hour on low heat.
  8. Cook rice according to package directions when there are 25 minutes left to boil.
  9. Place rice in a bowl, top with desired quantity of chili, and any other toppings.
  10. Enjoy!

Information about nutrition:



Size of Serving:

1 tbsp. per serving 170 calories 2g total fat 0g Saturated Fat 0g trans fat 1 gram of unsaturated fat 3 milligrams of cholesterol 538mg sodium 31g carbohydrate 7 g of fiber 7 g sugar 8 g protein

(Nutritional information is an estimate that may vary depending on cooking techniques and ingredient brands utilized.)

Have you tried this recipe yet?

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I have tried many different chilies, but my favorite has got to be jalapenos. They are mild, and not as spicy as some of the other peppers, and they are yet another ingredient that can make a chili. Add a jalapeno, and you have a chili that can take it heat.. Read more about black folks homemade chili and let us know what you think.

Frequently Asked Questions

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How do you make Paula Deens chili?

Paula Deens chili is a combination of ground beef, onion, garlic, tomato sauce, and spices.

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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.