Description
This hearty Black Eyed Pea Chili combines ground beef, sausage, black-eyed peas, and a robust blend of spices slow-cooked to perfection. It’s a flavorful, warming chili that’s perfect for cozy meals and serves a crowd with ease.
Ingredients
Scale
Meats
- 1 lb ground beef
- 1 lb sausage
Spices and Seasonings
- 2 Tbsp dried minced onion
- 1 tsp garlic powder
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground red pepper
- Salt and pepper, to taste
Canned and Frozen Items
- 1 (6-oz) can tomato paste
- 1 (14.5-oz) can diced tomatoes, undrained
- 1 (10-oz) can diced tomatoes with green chiles, undrained
- 1 (16-oz) package frozen black-eyed peas
Liquids
- 2¼ cups beef broth
Instructions
- Cook Meats: In a large skillet over medium heat, cook the ground beef and sausage until fully browned and no longer pink inside. Drain off any excess fat to prevent greasiness.
- Combine Ingredients: Transfer the cooked meats into a 6-quart slow cooker. Add the dried minced onion, garlic powder, chili powder, ground cumin, tomato paste, diced tomatoes (with and without green chiles), frozen black-eyed peas, beef broth, smoked paprika, ground red pepper, and salt and pepper to taste.
- Slow Cook: Cover the slow cooker and cook on the LOW setting for 6 to 8 hours to allow the flavors to meld and the black-eyed peas to become tender.
- Serve: After cooking, give the chili a good stir, taste to adjust seasoning if needed, and serve hot, optionally garnished with your favorite toppings like shredded cheese, sour cream, or chopped green onions.
Notes
- For a spicier chili, increase the amount of ground red pepper or add chopped jalapeños.
- You can substitute sausage with turkey sausage for a leaner version.
- If you don’t have frozen black-eyed peas, canned can be used but reduce cooking time accordingly.
- Leftovers can be refrigerated up to 4 days or frozen for up to 3 months.
- Serve with cornbread or over rice for a complete meal.
