There’s something about the smell of chili bubbling on the stove that makes everyone feel instantly at home. This sweet and spicy southern chili has become one of my go-to comfort meals. It’s full of rich, smoky flavor with just the right touch of sweetness and for a unique twist, I used baked beans in this southern chili.

I usually make a big pot on the weekend and serve it for church gatherings, family dinners, or anytime we have friends dropping by. It’s hearty, affordable, and always leaves folks asking for the recipe.

Two white bowls of chili topped with shredded cheese, sour cream, and chopped onions, set on a rustic wooden table with a red and white striped cloth nearby.
Save This Recipe Form

Send This Recipe To Your Inbox

Enter your email and I'll send it directly to you! Plus, enjoy new recipes, entertaining tips, and a free surprise bonus!

Georgia Southern Chili Recipe

This chili is rich with a bold, sweet-and-smoky flavor that always gets rave reviews, whether I’m serving it at a family dinner or bringing it to a potluck. It’s simple enough for beginners, with no tricky steps, just easy, comfort food cooking. I love that it comes together with mostly pantry staples like tomatoes, baked beans, and broth, making it affordable and convenient no matter how big your crowd is. If I’m hosting, I’ll usually chop the veggies the night before to make things go even smoother. And if you need to stretch it or lighten it up, you can easily swap in ground turkey or add extra beans to fit your crowd and taste. If you like this flavor combo, try my Savory Ground Turkey Chili Recipe as a leaner alternative.

Made this chili over the weekend and husband said it was the best chili he’s ever eaten! That’s a lotta years of eating chili! 

—Kathy M

Ingredient Needed

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

Fresh jalapeño, onion, garlic, green bell pepper, celery, a can of baked beans, a can of crushed tomatoes, a roll of ground turkey, and a package of grass-fed ground beef arranged on a white background.
  • Lean ground beef: I used 93/7 ground beef in this recipe to keep things a bit leaner, but 85/15 is also a great choice if you prefer richer flavor with a little more fat.
  • Ground breakfast-style sausage: Pork or turkey breakfast sausage is a great choice. Avoid Italian-style sausage, which can overpower the chili’s southern profile.
  • Onion: White or yellow. Dice it finely so it melds into the chili.
  • Celery: Brings texture and earthy flavor. Slice thin for quicker softening.
  • Jalapeño: Leave the seeds in for extra heat or leave them out for a milder version. If you’re a fan of heat, you’ll also love this Creamy Jalapeno Popper Soup with Chicken.
  • Fire-roasted crushed tomatoes: These add depth and smokiness. If using whole or diced, blend slightly in a food processor for smoother texture.
  • Baked beans: You can use your favorite brand, seasoned or plain, whatever fits your flavor preference. For another delicious spin using beans, check out Easy Ranch-Style Beans Recipe: Hearty Tex-Mex Flavor.
A top view of ingredients for a BBQ sauce: brown sugar, apple juice, beef broth, balsamic vinegar, Worcestershire sauce, BBQ sauce, tomato paste, chili powder, salt, and pepper in separate bowls and cans, all labeled.
  • Beef broth: Adds savory depth. Opt for low-sodium if using salted beans or BBQ sauce to keep salt levels balanced. See this 25 Easy Substitutes For Beef Broth In A Slow Cooker for alternatives.
  • BBQ sauce:  Sweet Baby Ray’s is my go-to, but feel free to use any rich, smoky brand that fits your taste.
  • Chili powder: Adjust to taste depending on the heat level of your brand.

How To Make Southern Chili Recipe

 Brown the Meat & Add the Veggies

In a large pot over medium heat, I brown the ground beef and sausage together. Break up the meat as it cooks. This takes about 6 to 8 minutes. Once browned, turn off the heat, tip the pan, and spoon off the extra grease. I like to scrunch up a paper towel to soak up any that’s left behind.

Next, I turn the heat back on and stir in the diced onion, celery, green bell pepper, jalapeño, and garlic. Let everything cook for about 3 minutes, just until it starts to soften. This is when the kitchen starts to smell amazing.

A pot on a stove contains cooked ground beef on one side and a wad of white paper towels used for absorbing grease on the other side, with a black spoon resting inside the pot.
A pot on a stove containing cooked ground beef, chopped onions, celery, green bell pepper, jalapeño, and minced garlic, with a black spoon resting inside.

Stir in All the Flavors & Let It Simmer

Now it’s time to build that bold flavor. I add the fire-roasted tomatoes, beef broth, BBQ sauce, apple juice, tomato paste, chili powder, Worcestershire sauce, balsamic vinegar, brown sugar, salt, pepper, and baked beans. Give everything a good stir to combine.

Bring the chili to a simmer and then reduce the heat to low. Let it cook uncovered or partially covered if it splatters a bit for about 1½ to 2 hours. Stir it occasionally, and if it gets too thick, just add a splash more broth. Or try one of these 17 Quick and Easy Ways To Thicken Your Watery Chili.

Once it’s thick and the flavors are fully blended, I give it a taste and adjust the seasoning if needed. Then I serve it hot with all the toppings: shredded cheddar, sour cream, tortilla chips, or chopped green onions. You can also pair it with this Easy Zucchini Casserole or the Creamiest, Cheesiest, Slow Cooker Mac and Cheese for a decadent side dish.

Ground beef, chopped green peppers, and onions are cooking in a pot. On top are mounds of tomato paste, chili powder, and seasonings, not yet mixed in. The pot sits on a stovetop.
A person is holding a ladle of chunky chili above a pot on a stove. The chili is red and filled with beans, ground meat, and vegetables.
Can I make this southern chili in a slow cooker?

Yes! Just brown the meat first, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours.

Variations, Substitutions, and Recipe Tips

Dietary Modifications: Swap in ground turkey and turkey sausage for a leaner version. Choose low-sugar BBQ sauce and no-sugar-added baked beans for a low-sugar option, and no-salt-added canned tomatoes and broth if watching sodium intake.

Flavor Enhancements: Stir in smoked paprika, cumin, or ancho chili powder for deeper spice complexity. Add a splash of beer or brewed coffee to enhance the chili’s richness. For extra warmth, try a touch of cinnamon. 

Add-In Options: Add black beans, red kidney beans, or pinto beans to stretch the recipe and boost protein. Try diced sweet potato or pumpkin puree for natural sweetness and creaminess. If you love chili with a sweet and spicy kick, you might enjoy the Zippy’s Chili Recipe Hawaiian Style.

Simple Substitutions: Swap apple juice with pineapple juice for a different fruity undertone. If you don’t have fire-roasted tomatoes, add a pinch of smoked paprika to regular diced tomatoes, just give them a quick blitz in a blender. Use vegetable broth instead of beef broth for a lighter base.

Tips for Recipe Success: This chili tastes even better the next day. Double the batch and freeze half for an easy meal later. If you’re hosting, keep it warm in a slow cooker set to warm for stress-free serving.

Two bowls of chili topped with shredded cheddar cheese and a dollop of sour cream, placed on a rustic wooden surface with red and white striped napkins underneath each bowl.

Hospitality Tips For Serving Southern Chili

“Loving our neighbor sounds beautiful in theory, but it’s meant to be practiced in real life.” —Intentional Hospitality

This week, invite someone from your church, neighborhood, or workplace over for a casual Sunday chili supper. Keep the atmosphere relaxed with worship music playing softly in the background, and ask them how you can pray for their week. If you’re planning to host a group, you might enjoy these tips on How To Serve A Chili Bar: Recipes and Party Ideas to make your gathering even more fun and interactive.

Who will you serve this cozy bowl of chili to? I’d love to hear if you made any swaps or added your own twist. Leave a comment and let me know! If you have any questions about making this recipe, please leave your question in the comments below. I’m here to help.

Save This Recipe Form

Send This Recipe To Your Inbox

Enter your email and I’ll send it directly to you! Plus, enjoy new recipes, entertaining tips, and a free surprise bonus!

A white bowl filled with hearty chili topped with shredded cheese, sour cream, and chopped green onions, placed on a rustic wooden table with a red and white striped napkin.
5 from 1 rating
by Gina Dickson

Sweet and Spicy Southern Chili Recipe

Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 8 servings
This southern chili recipe is a sweet and spicy dish that’s easy to prepare and packed with bold, comforting flavor. Made with ground beef, sausage, BBQ sauce, and baked beans, this is perfect for casual dinners, game day gatherings, or church potlucks. Enjoy it as a make-ahead crowd-pleaser that brings everyone to the table.

Print recipes anytime as part of 🍍Intentional Hospitality family! Sign up once, and you’ll always have recipe printing at your fingertips. No need to join our newsletter but would love to have you!

Print Recipe Pin Recipe Leave a Review
Make a Shopping List for This Recipe

You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!

Ingredients
 

  • 1 ½ pounds lean ground beef
  • 1 pound ground pork sausage, breakfast-style, can substitute with turkey meat breakfast sausage.
  • 1 cup onion, finely diced, white or yellow
  • 1/2 cup green bell pepper, finely chopped
  • 1/2 cup celery, finely chopped
  • 1 jalapeño, medium, seeded and finely diced (leave seeds in for more heat)
  • 1 tablespoon minced garlic
  • 28 ounces tomatoes, canned, fire roasted, crushed If you don’t have crushed, run them through a blender before adding to the chili
  • 2 cups beef broth
  • 1 cup BBQ sauce , choose a flavor you love I used Sweet Baby Ray’s
  • ¾ cup apple juice
  • 6 ounces tomato paste, canned
  • 3 tablespoons chili powder, mild
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 28 ounces baked beans, canned

Instructions
 

Cook the meat and veggies:

  • In a large 7-quart pot over medium heat, cook the ground beef, pork sausage. Break the meat into small pieces and cook until browned, about 6 to 8 minutes. Turn off the heat, tip the pan, and spoon off any excess grease. I also like to scrunch some paper towels in the pan to soak up any excess grease.
    1 ½ pounds lean ground beef, 1 pound ground pork sausage
  • Turn meat back to medium heat and add onion, bell pepper, celery, jalapeño, and garlic. Cook for 3 minutes or until the veggie soften slightly.
    1 cup onion, 1/2 cup green bell pepper, 1/2 cup celery, 1 jalapeño, 1 tablespoon minced garlic

Add the rest of the ingredients:

  • Stir in the crushed tomatoes, beef broth, BBQ sauce, juice, tomato paste, chili powder, Worcestershire sauce, balsamic vinegar, sugar , salt, pepper, and baked beans. Mix well to combine.
    28 ounces tomatoes, 2 cups beef broth, 1 cup BBQ sauce, ¾ cup apple juice, 6 ounces tomato paste, 3 tablespoons chili powder, 2 tablespoons Worcestershire sauce, 1 tablespoon balsamic vinegar, 1 tablespoon brown sugar, 1 teaspoon salt, ½ teaspoon black pepper, 28 ounces baked beans

Simmer the chili:

  • Bring to a simmer over medium heat. Reduce the heat as needed and simmer uncovered or partially covered for 1 ½ to 2 hours. Stir occasionally and add a splash of broth if the chili becomes too thick.

Taste and adjust:

  • Season with more salt and pepper, if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, tortilla chips, or green onions.

Gina’s Notes and Tips

Important Prep Tips
  • Use a large Dutch oven or 7-quart soup pot so the ingredients don’t crowd the pan.
  • Be sure to drain off grease after browning your meat. I sometimes blot it with a paper towel for a cleaner finish.
Common Mistakes to Avoid
  • Don’t skip the simmer time. This chili gets better the longer it cooks.
  • Avoid overpowering it with too much heat right away. Add spice gradually and taste as you go.
Tips for Recipe Success: This chili tastes even better the next day. Double the batch and freeze half for an easy meal later. If you’re hosting, keep it warm in a slow cooker set to low for stress-free serving.

Storage and Reheating Instructions

  • Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture, let it cool completely before refrigerating.
  • To freeze, portion chili into individual containers or freezer bags and lay flat. It will keep well for up to 3 months. 
  • Reheat gently on the stovetop over low heat or in the microwave. Add a splash of broth, water, or even apple juice to revive the consistency and flavor.
Serving: 1serving, Calories: 538kcal, Carbohydrates: 52g, Protein: 36g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.4g, Cholesterol: 101mg, Sodium: 1995mg, Potassium: 1500mg, Fiber: 10g, Sugar: 23g, Vitamin A: 2249IU, Vitamin C: 33mg, Calcium: 127mg, Iron: 6mg
Author: Gina Dickson
Intentionalhospitality.com content and photographs are copyright-protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
A white bowl filled with chili, topped with shredded cheese, sour cream, and herbs, sits on a wooden surface next to a red-striped napkin. Text above reads, "Sweet and Spicy Southern Chili Recipe.