Black-Eyed Pea and Sausage Chili

Black-Eyed Pea and Sausage Chili is a hearty and meaty southern chili filled with black-eyed peas, corn, tomatoes, ground beef, and Italian sausage. Serve with cornbread for a filling cold weather meal.

Black-Eyed Pea and Sausage Chili

 

With 2 pounds of meat, this is a really meaty meal. The Italian sausage gives it a nice spicy kick. This recipe makes a huge batch of chili and leftovers reheat well.

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Black-Eyed Pea and Sausage Chili- a hearty southern chili

 

For ease of preparation, this recipe uses frozen corn and black-eyed peas.

To make Black-Eyed Pea and Sausage Chili, start by cooking the ground beef, sausage, onion, and green pepper in a large Dutch oven. Break the meat apart with a wooden spoon as much as you can. Drain off most of the fat. Add the garlic and cook for 1 minute.

Black-Eyed Pea and Sausage Chili

 

Next add 4 cups of beef broth, a can of tomato sauce, a can of diced tomatoes (undrained), a teaspoon each of oregano and chili powder and some salt and pepper plus the black-eyed peas. Simmer for 40 minutes, being sure to stir occasionally so it doesn’t burn on the bottom.

Add the corn and cook 5 more minutes.

Black-Eyed Pea and Sausage Chili is best served with some cornbread. This chili is so thick and chunky and full of flavor. I love the flavor of black-eyed peas. They give the chili so much more flavor than beans do.

Black-Eyed Pea and Sausage Chili with corn

More Chili Recipes

4 from 2 votes
Black-Eyed Pea and Sausage Chili
Black-Eyed Pea and Sausage Chili
Prep Time
5 mins
Cook Time
52 mins
Total Time
57 mins
 

Black-Eyed Pea and Sausage Chili is a hearty and meaty southern chili filled with black-eyed peas, corn, tomatoes, ground beef, and Italian sausage.

Course: Soup
Cuisine: Southern
Servings: 8
Ingredients
  • 1 pound lean ground beef
  • 1 pound hot Italian ground sausage
  • 1 medium onion, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 4 cups beef broth
  • 1 (15-ounce) can tomato sauce
  • 1 (14.5-ounce) can diced tomatoes
  • 1 pound frozen black-eyed peas
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepepr
  • 1 (14-ounce) bag frozen corn
Instructions
  1. Place ground beef, sausage, onion, and bell pepper in a large Dutch oven. Cook, breaking meat apart, until meat is cooked through. Drain off excess fat.

  2. Add garlic and cook 1 minute.

  3. Add broth, tomato sauce, diced tomatoes, black-eyed peas, oregano, chili powder, salt and pepper. Bring to a boil and then simmer for 40 minutes, stirring occasionally.

  4. Add corn and cook 5 more minutes.

Recipe Notes

Note: Remove black-eyed peas and corn from freezer before you start the recipe so they can start thawing. It's ok to add them to the chili when they are still partially frozen.

 

Black-Eyed Pea and Sausage Chili #southern #chili #blackeyedpeas #newyears

4 thoughts on “Black-Eyed Pea and Sausage Chili

  1. Ok, this was delish. However not spicy enough for us. I would add 2 or 3 jalapenos seeds and membrane removed and diced. Or a small jar of jalapeno nacho rings drained. Like I said, batch is huge. 6 qt Crock pot was full to the brim. Freezing the rest and will add some spice next time.

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