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.

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Black-Eyed Pea and Sausage Chili

Black-Eyed Pea and Sausage Chili is a hearty and meaty southern chili filled with black-eyed peas...