Black Eyed Pea and Sausage Chili

There’s something undeniably cozy about a steaming bowl of Black Eyed Pea and Sausage Chili. I remember the first time I made it; it was a chilly winter evening, and the scent of that savory mix wafted through my kitchen, promising warmth and comfort. Gathered around the table, my friends and family eagerly anticipated this blend of flavors. Each spoonful was a reminder of how food can bring people together, especially during the colder months. The heartiness of the black-eyed peas combined with the zesty Italian sausage creates a symphony of taste that lingers long after the last bite. This dish is not just a meal; it’s a memory in the making.

What to Gather for Black Eyed Pea and Sausage Chili

Gathering the right ingredients is essential for creating a delicious dish like Black Eyed Pea and Sausage Chili. Each component is chosen thoughtfully to bring out the best flavors. The heart of this recipe is the combination of spicy sausage and hearty black-eyed peas, which create a satisfying base, while the tomatoes and broth add depth and richness.

• 1 pound lean ground beef – A classic protein choice that adds flavor and body to your chili.
• 1 pound hot Italian ground sausage – Brings a spicy kick, enhancing the overall flavor.
• 1 medium onion, chopped – Adds sweetness and depth, forming the aromatic base.
• 1/2 green bell pepper, seeded and chopped – Provides crunch and a fresh taste.
• 2 garlic cloves, minced – Infuses the dish with an unmistakable aroma.
• 4 cups beef broth – The rich liquid that ties all the flavors together.
• 1 (15-ounce) can tomato sauce – Adds acidity and sweetness for balance.
• 1 (14.5-ounce) can diced tomatoes – Provides texture and additional tomato flavor.
• 1 pound frozen black-eyed peas – The star of the dish, offering a unique taste and texture.
• 1 teaspoon dried oregano – Adds a hint of earthiness.
• 1 teaspoon chili powder – For that classic chili flavor.
• 1/2 teaspoon salt – Enhances all the flavors in the dish.
• 1/2 teaspoon black pepper – Adds a subtle heat.
• 1 (14-ounce) bag frozen corn – Sweet corn provides a nice contrast to the savory flavors.

Cooking Method for Black Eyed Pea and Sausage Chili

Cooking the Black Eyed Pea and Sausage Chili is a journey of flavors coming together beautifully. Let’s dive into the steps that will lead you to a warming bowl of deliciousness.

1. Start by placing the ground beef, sausage, onion, and bell pepper in a large Dutch oven. Turn the heat to medium-high and cook everything together, breaking the meat apart with a wooden spoon. You want the meat to cook through and for the onion and bell pepper to soften up nicely. This should take about 7 to 10 minutes. The aroma will be mouthwatering!

2. Once the meat is cooked, you’ll want to drain off any excess fat. This is important to keep your chili from being too greasy. Take a moment to admire the colorful mix of ingredients in your pot.

3. Now, it’s time to add the garlic. Stir it in and let it cook for about 1 minute until fragrant. Be careful not to let it burn, as that can lead to bitterness.

4. Next, pour in the beef broth, tomato sauce, and diced tomatoes. Give it a good stir. The liquid will turn a rich red, and your pot should start bubbling beautifully.

5. Here comes the star of the show: add the black-eyed peas, oregano, chili powder, salt, and pepper. Stir everything until well combined. If you’re feeling adventurous, you can add additional spices at this point, like cayenne for some extra heat.

6. Bring this mixture to a boil. Once it’s bubbling, reduce the heat to low and cover your pot. Let it simmer for 40 minutes, stirring occasionally. This is where the magic happens—flavors meld together to create a rich and hearty chili.

7. After the 40-minute mark, take off the lid and add the corn. Stir it in, then let it cook for 5 more minutes. This adds a sweet crunch that contrasts beautifully with the savory elements.

8. Check for seasoning, and feel free to adjust with more salt or pepper if needed. The chili should be thick and full of flavor by the end of this process.

9. Once your chili is ready, serve it hot, garnished with fresh herbs or your favorite toppings like cheese or sour cream, if desired.

Recipe Variations about Black Eyed Pea and Sausage Chili

The beauty of the Black Eyed Pea and Sausage Chili is its adaptability. Here are some variations and tips to consider:

• Storage: Store leftovers in an airtight container in the fridge for up to three days or freeze for longer storage.
• Freezing: This chili is a great candidate for freezing. Just make sure to cool it completely before transferring to a freezer-safe container.
• Pairing: Serve with a side of cornbread or over a bed of rice for a complete meal.
• Spice Levels: Adjust the chili powder and add fresh jalapeños for more heat if you love spicy food.
• Vegetarian Option: Substitute meat with a variety of beans and add more veggies for a vegetarian version.

What to Serve Alongside Black Eyed Pea and Sausage Chili

When it comes to serving the Black Eyed Pea and Sausage Chili, there are countless delightful pairings that can elevate your meal. Here are some suggestions:

• Crusty Bread: A nice sourdough or crusty baguette is perfect for dipping into the chili.
• Cornbread: This classic pairing adds a sweet, buttery flavor that complements the spices in the chili.
• Fresh Salad: A light, crisp salad can balance the rich flavors of the chili.
• Rice: Serving the chili over white or brown rice makes for a heartier meal.
• Nachos: Top some tortilla chips with the chili for a fun appetizer or snack.
• Cheese and Sour Cream: Garnishing with cheese and a dollop of sour cream can create a creamy contrast to the savory chili.
• Occasions: This dish is perfect for a cozy family dinner, game day gatherings, or even a potluck with friends.

FAQ

Conclusion

The Black Eyed Pea and Sausage Chili is truly a comforting dish that warms not just the body but the soul. With its hearty ingredients and rich flavors, it’s a recipe that you’ll want to make time and time again. I encourage you to try this recipe and share it with your loved ones, creating your own memories around the dinner table.

Black Eyed Pea and Sausage Chili

The ultimate comfort food, Black Eyed Pea and Sausage Chili is a hearty dish that combines savory flavors and wholesome ingredients. Perfect for a cozy dinner on cold nights, this easy recipe will warm your soul and satisfy your cravings. Make it tonight for a meal everyone will love!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 52 minutes mins

Total Time 57 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

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 cloves garlic, 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 pepper
• 1 14-ounce bag frozen corn

Equipment

• Large Pot
• Cutting Board
• Saucepan
• Wooden Spoon
• Oven
• Chef's Knife

Method

 

1. Start by placing the ground beef, sausage, onion, and bell pepper in a large Dutch oven. Turn the heat to medium-high and cook everything together, breaking the meat apart with a wooden spoon. You want the meat to cook through and for the onion and bell pepper to soften up nicely. This should take about 7 to 10 minutes. The aroma will be mouthwatering!
2. Once the meat is cooked, you'll want to drain off any excess fat. This is important to keep your chili from being too greasy. Take a moment to admire the colorful mix of ingredients in your pot.
3. Now, it’s time to add the garlic. Stir it in and let it cook for about 1 minute until fragrant. Be careful not to let it burn, as that can lead to bitterness.
4. Next, pour in the beef broth, tomato sauce, and diced tomatoes. Give it a good stir. The liquid will turn a rich red, and your pot should start bubbling beautifully.
5. Here comes the star of the show: add the black-eyed peas, oregano, chili powder, salt, and pepper. Stir everything until well combined. If you’re feeling adventurous, you can add additional spices at this point, like cayenne for some extra heat.
6. Bring this mixture to a boil. Once it's bubbling, reduce the heat to low and cover your pot. Let it simmer for 40 minutes, stirring occasionally. This is where the magic happens—flavors meld together to create a rich and hearty chili.
7. After the 40-minute mark, take off the lid and add the corn. Stir it in, then let it cook for 5 more minutes. This adds a sweet crunch that contrasts beautifully with the savory elements.
8. Check for seasoning, and feel free to adjust with more salt or pepper if needed. The chili should be thick and full of flavor by the end of this process.
9. Once your chili is ready, serve it hot, garnished with fresh herbs or your favorite toppings like cheese or sour cream, if desired.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to three days or freeze for longer storage.
• Tip 2: This chili is a great candidate for freezing. Just make sure to cool it completely before transferring to a freezer-safe container.
• Tip 3: Serve with a side of cornbread or over rice for a complete meal.
• Tip 4: Adjust the chili powder and add fresh jalapeños for more heat if you love spicy food.
• Tip 5: Substitute meat with a variety of beans and add more veggies for a vegetarian version.

Previous PostCheese Spinach Quiche

Next Post Zucchini Bread Recipe

Meet Zoe Wilder