Southern Beef Chili


We added a unique sweet and savoury twist to this flavourful chili by adding brown sugar and balsamic vinegar. If you like the heat, kick it up a notch by adding more chili powder or a few chili flakes.

Storage time: Up to 3 days in the refrigerator. 

Yield: Serves 8

Southern Beef Chili


  • 1 tbsp canola oil
  • 2 lb (1 kg) lean ground beef
  • 1 1/3 cup chopped onion
  • 3 cloves garlic, chopped
  • 2 cans (540 mL) black beans, rinsed and drained
  • 2 cans (398 mL) stewed tomatoes
  • 2 cans (118 mL) green chilies, drained and chopped
  • 1 cup frozen corn, thawed and drained
  • 1/2 cup water
  • 2 tbsp brown sugar
  • 2 tbsp balsamic vinegar
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp dried oregano, crumbled


  1. Preheat oven to 350°F.
  2. Heat oil in a large frypan over medium heat. Add beef, onions and garlic. Cook, stirring to break up beef, until browned, about 7 - 10 minutes. Drain off excess fat.
  3. Stir in beans, tomatoes, green chilies, corn, water, sugar, vinegar, chili powder, cumin and oregano. Simmer, uncovered, 15 minutes, stirring occasionally.
  4. Spoon into a 3 litre baking dish. May be refrigerated at this point for up to 36 hours or frozen for up to 2 months. Thaw in refrigerator before baking.
  5. Bake until bubbling hot, about 45 minutes.
Nutritional analysis per serving:


373 calories, 14.0 g fat, 29.8g protein, 31.9 g carbohydrate, 8 g fibre, 404 mg sodium 



This recipe can be halved to serve 4.