Perfect for New Year’s Day (or any other cool evening), this Southern Chili recipe is a reader favorite! It’s loaded with Cajun seasoning, black eyed peas, pork sausage, and ground beef for an easy dinner that’s full of flavor.
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Black-eyed peas are a must on New Year’s Day, right? No matter what we had going on, where we were, or who else was around our table, my Mom always served black-eyed peas with our first dinner of the New Year…along with the other usual suspects of pork, greens, and cornbread. Southern superstition tells us that these foods bring prosperity in the New Year, so who am I to argue with tradition?!
Why You’ll Love This Southern Chili Recipe
A reader named Patti sent me her Southern Chili recipe last year, and I’m finally getting around to sharing it here on the blog. I love that it combines some of our “good luck” foods (pork, black eyed peas, and cornbread) for a fun twist on the traditional New Year’s Day dinner.
- It’s Easy. This hearty chili packs a flavorful punch without the extended cooking times. Most traditional chilis require at least 3-4 hours of slow cooking time. This Southern chili is ready in less than an hour.
- It’s Customizable. I love that you can add your favorite toppings, and the recipe is easily adaptable. Don’t have diced tomatoes? Use a can of whole tomatoes. Adjust the seasonings to your taste. Serve how you desire!
- It’s the Perfect Comfort Food. What’s better than a warm bowl of chili on a cold day? Not much, if you ask me. This Southern style chili feeds a crowd, and it tastes even better the next day. It’s quick, comforting, and flavorful.
Ingredient List for Patti’s Southern Homemade Chili Recipe
This is an easy stovetop chili that doesn’t require a long cooking time or a full day of simmering in the slow cooker. Instead, you can whip it up on a busy weeknight for a cozy meal in less than an hour. Here’s an overview of the ingredients needed for this Southern beef chili recipe. Be sure to check out the complete ingredients and directions in the printable recipe card below.
- Ground Beef: lean ground beef is the base of this chili recipe, adding flavor and protein.
- Pork Sausage: adds so much flavor to the chili. You could use your favorite kind of sausage. Go with hot sausage for a spicy chili or Italian sausage for more flavor.
- Onion, Celery, Bell Pepper, Garlic: aromatics that help flavor the chili and the hearty broth.
- Tomato Sauce and Diced Tomatoes: contributes most of the liquid to the base of the hearty chili sauce. For a boost of that rich tomato flavor, add tomato paste as well.
- Black Eyed Peas: replace the traditional chili beans (like kidney beans or black beans) found in most recipes. This is the secret ingredient for the “good luck” chili.
- Beef Broth or Water: the liquid base of the chili. Start with reduced-sodium or low-sodium broth if you’re watching your salt intake.
- Creole Seasoning: for authentic Southern flavor. You can adjust and add to the seasonings to your preference.
How to Make “Good Luck” Southern Chili with Black Eyed Peas
If you’re a fan of one-pot meals, this easy Southern chili recipe is perfect for you. All you need is a large Dutch oven or a large stock pot. Whether you’re cooking it on a weeknight, whipping up a batch for a game day celebration, or meal prepping ahead of time, this easy chili recipe is a must-try.
- Brown the sausage and ground beef in a pot with the veggies, garlic, and Creole seasoning.
- Drain off the fat and stir in the rest of the ingredients.
- Simmer the chili uncovered for about 30 minutes, and it’s ready to serve!
Best Toppings for Southern-Style Chili
This Southern chili has all the flavors of classic chili recipes, with a little more Southern flair from the Creole seasoning. Garnish each bowl of chili with your favorite chili toppings. Here are some popular options:
- Diced red onion, sliced green onions, or fresh chopped chives
- Grated cheese like sharp cheddar cheese, mild cheddar, or pepper jack cheese for a hint of spice.
- Sour cream
- Diced avocado
- Fresh cilantro
What to Serve with Southern Chili
Patti recommends serving the chili with Fritos or corn chips, saltine crackers, or cornbread — and I agree! Those are all great options. Add a Winter Spinach Salad on the side for a dose of lucky New Year’s greens, too. Here are some more easy sides that pair well with a big bowl of chili:
- Cathead Biscuits
- Cornbread Croutons
- Cornbread Muffins
- Southern Cornbread Recipe
- 3-Ingredient Buttermilk Biscuits
- 3-Ingredient Sour Cream Muffins
- Easy Homemade Dinner Rolls
- Cheddar Bay Biscuits
- Easy Pumpkin Muffins
Southern Chili Recipe Tips and Variations
- Substitute with ground turkey instead of the ground beef. You can also substitute chicken broth for beef broth.
- The black-eyed peas are obviously your best bet for some Southern good luck, but the chili will also be great with any other beans that you prefer. Try pinto beans, pink beans, black beans, or kidney beans!
- The Creole seasoning adds great flavor without making the chili too spicy. If you want a spicier dish, add cayenne pepper or red pepper flakes with the seasonings, or serve the chili with hot sauce.
- Leftover chili will keep in the refrigerator for 4-5 days.
- To freeze leftover cooked chili: Allow the chili to cool to room temperature. Package in an airtight container and store in the freezer for up to 3 months.
- To reheat Southern chili: Thaw frozen chili in the refrigerator overnight. Place chili in a saucepan. Cover and warm over low heat just until heated through. If it seems too thick, thin the chili with a splash of broth or water.
Can I make this Southern chili recipe in the slow cooker?
Yes, this recipe can easily be made in a crock pot. All of the directions remain the same, but cook the chili in your slow cooker for 3-4 hours on high or 6-8 hours on low. One of the best things about this chili recipe is that it’s quick and easy – perfect for the stovetop, even when you have a busy day, so a slow cooker is not necessary.
Should I drain the excess fat from the ground beef when making chili?
I typically drain the fat, but it’s not necessary. If you’re using lean ground beef, you won’t have that much excess fat. And any Southern cook knows that fat = flavor. So, go ahead and drain the fat, sop most of it up with paper towels, or leave the excess fat to cook into the hearty chili sauce – it’s entirely your preference.
More Easy Chili Recipes to Try
Southern Chili
Ingredients
- 1 tablespoon olive oil
- 1 lb. ground beef
- 1 lb. pork sausage roll
- 1 medium onion, diced
- 1 rib celery, diced
- 1 small green bell pepper, diced
- 1 tablespoon minced garlic (about 3 large cloves)
- 1 (29 ounce) can tomato sauce
- 1 (14.5 ounce) can petite diced tomatoes with juice
- 1 (10 ounce) can diced tomatoes with green chilies (like Rotel) with juice
- 1 cup water or beef broth
- 2 (15.5 ounce) cans black eyed peas, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon Creole (or Cajun) seasoning
- 1 teaspoon sugar
- ¼ teaspoon kosher salt, plus more to taste
- Optional, for serving: sliced green onion, minced red onion, fresh cilantro, sour cream, grated cheddar cheese, corn chips, cornbread
Instructions
- In a large Dutch oven over medium-high heat, heat the olive oil. Add the beef, sausage, onion, celery, bell pepper, and garlic.
- Cook, stirring and breaking up the meat, until the beef and sausage are no longer pink. Drain off the excess grease.
- Stir in the tomato sauce, diced tomatoes, tomatoes with green chilies, water or broth, black eyed peas, chili powder, Creole (or Cajun) seasoning, sugar, and salt. Mix well.
- Bring to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes to 1 hour, stirring occasionally. If you like a thicker pot of chili, simmer uncovered for part of the cooking time. Taste and add extra salt, sugar, a splash of broth, or some cayenne pepper if needed.
- Ladle into bowls, garnish with optional toppings, and serve.
Notes
- Simmer uncovered for a thicker pot of chili. Removing the lid for a portion of the cooking time allows the steam to escape and the broth to reduce.
- Don’t drain the tomatoes. That liquid is part of the base.
- Too thin? Simmer another 10 to 15 minutes. Too thick? Add a splash of broth.
- Sausage swap: hot breakfast sausage adds heat; Italian sausage shifts the flavor toward fennel and herbs.
- Bean swap: pinto, pink, black, kidney beans (or a combination) of these all work in place of the black eyed peas.
- Protein swap: ground turkey works in place of the beef, and chicken broth or water works in place of beef broth.
- For more heat: add cayenne or red pepper flakes with the seasonings, or serve with hot sauce.
- Slow cooker: brown the meat and vegetables first, then cook on high for 3 to 4 hours or low for 6 to 8.
- Storage: refrigerate up to 4 to 5 days, or freeze up to 3 months. Reheat covered over low heat with a splash of broth.
Did you make this recipe?
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