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Square overhead shot of a spoon in a bowl of Southern chili with sour cream, cheese, and green onions on top.
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Southern Chili

A one-pot Southern chili made with ground beef, pork sausage, and black eyed peas in a Creole-seasoned tomato base. It simmers on the stovetop and tastes even better the next day!
Course Dinner
Cuisine Southern
Keyword southern chili recipe, stovetop chili
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
Calories 463kcal
Author Blair Lonergan

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.
    Browning sausage, ground beef, and veggies in a Dutch oven.
  • 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.
    Adding the seasoning, black eyed peas, and other ingredients to the Dutch oven.
  • 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.
    Stirring the pot of Southern chili.
  • Ladle into bowls, garnish with optional toppings, and serve.
    Horizontal overhead shot of a spoon in a bowl of Southern chili with sour cream, cheese, and green onions on top.

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.

Nutrition

Serving: 1/8 of the recipe | Calories: 463kcal | Carbohydrates: 29g | Protein: 28g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 574mg | Potassium: 845mg | Fiber: 9g | Sugar: 7g | Vitamin A: 618IU | Vitamin C: 18mg | Calcium: 78mg | Iron: 6mg