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.
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.
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.
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.
More Chili Recipes
Watch the short video below to see how easy this recipe is to make:
Black-Eyed Pea and Sausage Chili
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
- 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.
- Add garlic and cook 1 minute.
- 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.
- Add corn and cook 5 more minutes.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
I wasn’t sure if my husband would like this but he loved it. I did add a little cayenne pepper (not alot). I will differently make it again.
I have an abundance of black eye peas frozen from my garden and have made your recipe several times. Love the flavors and prefer this over regular chile! Getting ready to start a pot now to get my black eye peas for New Years. It is cold,gloomy and rainy in Virginia today and a perfect day for Black Eye Pea Chile. Thanks for sharing!
Great stuff. I just added some Carolina goast peppers. I also used red pepper flakes not chili powder. I cooked the goast peppers with the meat. I minced them. Came out spicy but great, thank you!
Looks good I love corn I will try the original recipe thank you for For sharing
flichte, I HATE whole kernel corn it does not belong in chili, and I agree that this version has more of a soup feel as opposed to chili. So I modified it by using Masa flour as a thickening agent. You get the corn aromatics and subtle flavor without the actual kernel. Also, I subbed hot Italian with pork (Williams) and beef (Kroger brand) breakfast sausages. I won a chili cook-off with those mods.
Mixed feelings…
Flavor was terrific! But too much liquid – ended up like soup. We omitted the corn – corn does not belong in chili, to us. I added black beans in place of corn. I would add 1/4 of the liquid called for and add more as needed. Also, we used lean beef but it was oily. I would rinse beef and pork after draining fat. The pork really makes the flavor. Nice touch! Small family of 3 and we nearly finished it, so I’m not sure why people say this makes a ton. Lovely way to disguise black eyed peas! Thank you for the time and energy to create a new option for New Year’s Day.
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.
Very helpful article, Thank you for sharing. I love you
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How much black-eyed peas do we us for this recipe?
Looks good but where are the black-eyed peas in the recipes?