Ingredients
Scale
- For the Sausage and Aromatics:
- 1.5 lbs (about 680g) spicy Italian sausage or Andouille sausage, casings removed if in links
- 1 tablespoon olive oil (if sausage is lean)
- 2 large yellow onions, finely chopped (about 2.5 cups)
- 2 large bell peppers (e.g., one red, one green, or a mix of colors), cored, seeded, and chopped (about 2 cups)
- 6–8 cloves garlic, minced (about 2–3 tablespoons)
- 1–2 jalapeño peppers, minced (optional, for extra heat; remove seeds for less heat)
- For the Chili Base and Beans:
- 3 (15-ounce / 425g each) cans black-eyed peas, rinsed and drained (or 1.5 cups dried black-eyed peas, soaked overnight and cooked until tender)
- 1 (28-ounce / 794g) can crushed tomatoes (preferably fire-roasted for extra depth)
- 1 (15-ounce / 425g) can diced tomatoes, undrained (preferably fire-roasted)
- 1 (6-ounce / 170g) can tomato paste
- 4 cups (32 fl oz / ~950ml) low-sodium chicken broth or beef broth (or vegetable broth for a different profile)
- Spices and Seasonings:
- 3 tablespoons chili powder (use a good quality blend)
- 1 tablespoon smoked paprika (sweet or hot, to your preference)
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or more, to taste; adjust if using spicy sausage or jalapeños)
- 1 teaspoon salt (or to taste; adjust based on sausage and broth saltiness)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1–2 bay leaves
- 1 tablespoon Worcestershire sauce (optional, for umami depth)
- 1 teaspoon unsweetened cocoa powder (optional, for richness and depth) or 1 teaspoon brown sugar (optional, for a hint of sweetness)
- For Garnish (Optional):
- Shredded cheddar cheese or Monterey Jack cheese
- Sour cream or Greek yogurt
- Chopped fresh cilantro
- Sliced green onions
- Crushed tortilla chips
- Pickled jalapeños
- A dash of your favorite hot sauce
Instructions
- Brown the Sausage:
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil (if using) over medium-high heat. If your sausage is particularly fatty, you might not need the extra oil.
- Add the sausage to the pot. Use a wooden spoon or spatula to break it apart into smaller crumbles as it cooks.
- Cook until the sausage is nicely browned and cooked through, about 8-10 minutes. Stir occasionally to ensure even browning.
- Once browned, if there’s excessive grease, carefully tilt the pot and spoon out the excess, leaving about 1-2 tablespoons of flavorful fat in the pot. If you’ve used lean sausage, there might not be much excess to remove.
- Sauté the Aromatics:
- Add the chopped onions and bell peppers to the pot with the sausage and reserved fat.
- Sauté over medium heat, stirring occasionally, until the vegetables have softened and the onions are translucent, about 6-8 minutes.
- Add the minced garlic and jalapeño (if using) to the pot. Cook for another 1-2 minutes until fragrant, stirring constantly to prevent the garlic from burning.
- Bloom the Spices:
- Add the chili powder, smoked paprika, ground cumin, dried oregano, and cayenne pepper to the pot.
- Stir well to coat the sausage and vegetables with the spices. Cook for 1-2 minutes more, stirring constantly. This step, known as “blooming,” helps to toast the spices and deepen their flavor.
- Build the Chili Base:
- Stir in the tomato paste and cook for 2-3 minutes, stirring frequently. This helps to caramelize the tomato paste slightly, enhancing its sweetness and richness.
- Add the crushed tomatoes, diced tomatoes (undrained), and the rinsed and drained black-eyed peas to the pot.
- Pour in the chicken or beef broth. Add the bay leaves.
- If using, stir in the Worcestershire sauce and cocoa powder or brown sugar.
- Season with salt and freshly ground black pepper. Remember that the sausage and broth may already contain salt, so start with a smaller amount and adjust later.
- Simmer to Perfection:
- Bring the chili to a gentle simmer over medium-high heat.
- Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 1 hour, or up to 1.5 hours. The longer it simmers, the more the flavors will meld and deepen.
- Stir the chili occasionally (every 15-20 minutes) to prevent it from sticking to the bottom of the pot and to ensure even cooking. If the chili becomes too thick for your liking during simmering, you can add a little more broth or water to reach your desired consistency.
- Taste and Adjust Seasoning:
- After the simmering time, remove the bay leaves.
- Taste the chili carefully. Adjust seasonings as needed. You might want to add more salt, pepper, chili powder, or cayenne for more heat. A small splash of apple cider vinegar or a squeeze of lime juice can also brighten the flavors if desired.
- Rest (Optional but Recommended):
- For the best flavor, turn off the heat and let the chili rest for 15-30 minutes before serving. This allows the flavors to settle and meld even further. Like many stews and chilis, this recipe often tastes even better the next day.
- Serve and Garnish:
- Ladle the hot Black-Eyed Pea and Sausage Chili into bowls.
- Set out a variety of toppings (shredded cheese, sour cream, cilantro, green onions, etc.) so everyone can customize their bowl.
- Serve with cornbread, rice, or crusty bread on the side.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450