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"Good Luck" Southern Chili Recipe

Perfect for New Year's Day (or any other cool evening), this Southern Chili recipe is a reader favorite!
Course Dinner
Cuisine Southern
Keyword southern chili recipe, stovetop chili
Prep Time 10 minutes
Cook Time 45 minutes
0 minutes
Total Time 55 minutes
Servings 10 cups
Calories 323.9kcal
Author Blair Lonergan


  • 1 lb. ground beef (I used 93% lean)
  • 1 lb. bulk pork breakfast sausage
  • 1 medium onion, chopped
  • ½ cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 1 tablespoon finely minced fresh garlic
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes, NOT drained
  • 1 (15.8 ounce) can black eyed peas, NOT drained
  • 1 (15.25 ounce) can corn kernels, drained
  • 1 (14.5 ounce) can beef broth
  • 1 ¼ teaspoon Creole (or Cajun) seasoning, divided
  • Optional, for serving: sliced green onion, grated cheese, sour cream, chopped red onion, fresh cilantro, cornbread, Fritos, or saltine crackers


  • In a large pot or Dutch oven, brown beef and sausage over medium-high heat for 5 minutes. After about 5 minutes of browning, add onions, peppers, and garlic. Season with ¾ teaspoon of Creole seasoning. Continue cooking until the vegetables are soft (about 7 more minutes). Drain off the fat.
  • Stir in remaining ingredients, including the additional ½ teaspoon Creole seasoning. Bring the chili to a boil; reduce heat to low and simmer (uncovered) for about 30 minutes. The broth will reduce and the chili will thicken as it simmers.
  • Ladle chili into bowls and garnish with desired toppings.


  • Substitute with ground turkey instead of the ground beef. You can also substitute chicken broth for the 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, 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 airtight containers 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.


Serving: 1cup | Calories: 323.9kcal | Carbohydrates: 20.3g | Protein: 20.6g | Fat: 18.1g | Saturated Fat: 6.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 65mg | Sodium: 1041.4mg | Potassium: 215.2mg | Fiber: 3.7g | Sugar: 5.5g