"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

Cook Time 45

Total Time 55

Servings 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.