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