Meats:

• 1 pound Italian Sausage (sweet or hot, casings removed): The foundation of our chili’s savory profile. Italian sausage, whether sweet or hot, provides a robust, seasoned meatiness that distinguishes this chili from more traditional beef-based versions. Removing the casings allows the sausage to crumble and distribute evenly throughout the chili, infusing every bite with its distinctive flavor. For those who prefer a milder chili, sweet Italian sausage is the way to go, offering a gentle savory note with hints of fennel and other spices. If you crave a kick, hot Italian sausage will deliver a pleasant heat that builds as you savor each spoonful. Consider a blend of both for a nuanced flavor profile that balances sweetness and spice. For a leaner option, you can use turkey Italian sausage, although it might have a slightly different flavor profile and less rendered fat, which can be compensated for with a touch of olive oil during cooking.
• ½ pound Smoked Sausage (such as Andouille or Kielbasa), sliced: To elevate the smoky dimension of this chili, we incorporate smoked sausage. Andouille sausage, with its bold, peppery, and smoky flavor, is an excellent choice for those who enjoy a robust chili. Kielbasa, a Polish sausage, offers a milder smokiness with a hint of garlic, making it a more approachable option if you prefer a less intense smoky flavor. Slicing the sausage into rounds ensures even cooking and allows the smoky essence to permeate the chili base. Experiment with different types of smoked sausage to discover your preferred level of smokiness and spice. Chorizo (Spanish or Mexican) could also be used for a different flavor profile, adding both smokiness and a spicy kick, but be mindful of the fat content and drain any excess if necessary.

Vegetables:

• 1 large Onion, chopped: Onions are the aromatic cornerstone of countless savory dishes, and chili is no exception. When sautéed, onions release their natural sugars and create a sweet, savory base that underpins the chili’s flavor complexity. Yellow onions are a versatile choice, offering a balanced flavor that’s not too overpowering. White onions have a sharper bite and can be used for a more pronounced onion flavor. Red onions, while typically used raw in salads, can also be used in chili for a slightly sweeter and milder flavor after cooking. Ensure the onion is finely chopped for even cooking and to prevent large chunks in the final chili.
• 2 Bell Peppers (any color), chopped: Bell peppers contribute both flavor and vibrant color to the chili. Green bell peppers offer a slightly bitter, earthy note, while red and yellow bell peppers bring sweetness and a brighter flavor profile. Orange bell peppers are also a great option, offering a milder sweetness than red or yellow. A combination of different colored bell peppers not only enhances the visual appeal of the chili but also adds layers of flavor complexity. Remove the seeds and membranes before chopping the peppers into bite-sized pieces that will cook down nicely and complement the other ingredients.
• 2–3 cloves Garlic, minced: Garlic is an indispensable aromatic that adds pungent depth and complexity to savory dishes. Minced garlic releases its potent flavor during sautéing, infusing the chili base with its characteristic aroma and taste. Fresh garlic is always preferred for its brighter and more intense flavor. If you don’t have fresh garlic, you can use garlic powder, but start with a smaller amount (about ½ teaspoon) and adjust to taste. For a milder garlic flavor, you can use roasted garlic, which imparts a sweeter, mellower garlic note.
• 1 (14.5 ounce) can Diced Tomatoes, undrained: Diced tomatoes form the liquid base of the chili and contribute acidity and tomatoey sweetness. Undrained diced tomatoes provide both the tomato pulp and the juice, adding moisture and body to the chili. Fire-roasted diced tomatoes will enhance the smoky flavor of the chili, adding a subtle char and depth. For a richer tomato flavor, consider using crushed tomatoes or tomato puree in combination with diced tomatoes. If you prefer a chunkier chili, use diced tomatoes with their juice; for a smoother chili, you can briefly blend a portion of the diced tomatoes before adding them to the pot.
• 1 (15 ounce) can Black-Eyed Peas, rinsed and drained: The star of our chili, black-eyed peas bring a unique earthy flavor and creamy texture that sets this chili apart. Rinsing and draining the canned black-eyed peas removes excess sodium and canning liquid, ensuring the purest flavor. Black-eyed peas are not only delicious but also packed with protein and fiber, making this chili a nutritious and satisfying meal. If you prefer to use dried black-eyed peas, you will need to soak them overnight and cook them until tender before adding them to the chili. This will add a slightly nuttier and more robust flavor.
• 1 (15 ounce) can Kidney Beans, rinsed and drained: Kidney beans, with their meaty texture and mild, slightly sweet flavor, are a classic chili ingredient that adds heartiness and substance. Like black-eyed peas, rinsing and draining kidney beans is essential to remove excess sodium and canning liquid. Dark red kidney beans are commonly used in chili, but light red kidney beans or even pinto beans can also be substituted for a slightly different flavor profile. Kidney beans contribute to the chili’s overall texture and provide additional protein and fiber.
• 1 (15 ounce) can Corn, drained (optional): Corn adds a touch of sweetness and a pleasant textural contrast to the chili. While optional, corn enhances the overall flavor profile and makes the chili even more satisfying. Canned corn, drained, is convenient and readily available. Frozen corn can also be used – simply thaw it before adding to the chili. For a smoky twist, you can use roasted corn kernels. If you are not a fan of corn, you can omit it without significantly altering the overall character of the chili.

Spices and Seasonings:

• 2 tablespoons Chili Powder: Chili powder is the quintessential spice blend for chili, providing a complex combination of chili peppers, cumin, oregano, and other spices. It imparts warmth, depth, and a characteristic chili flavor. The intensity of chili powder can vary, so start with 2 tablespoons and adjust to taste. For a spicier chili, you can use a chili powder blend that includes hotter chili peppers or add extra cayenne pepper. For a milder chili, choose a mild chili powder blend.
• 1 tablespoon Cumin: Cumin is a warm, earthy spice that is essential in chili recipes. It adds depth and complexity to the flavor profile, complementing the chili powder and other spices. Ground cumin is readily available and easy to use. For a more intense cumin flavor, you can toast cumin seeds briefly in a dry pan before grinding them.
• 1 teaspoon Dried Oregano: Oregano contributes a slightly pungent, herbaceous note that balances the richness of the chili. Dried oregano is commonly used in chili and adds a subtle Mediterranean flavor. Fresh oregano can also be used, but dried oregano is more potent and holds up well during long cooking times.
• 1 teaspoon Smoked Paprika: Smoked paprika amplifies the smoky notes in the chili, complementing the smoked sausage and adding another layer of flavor complexity. It provides a rich, smoky flavor without adding heat. Sweet paprika can be used as a substitute, but it will lack the characteristic smokiness.
• ½ teaspoon Cayenne Pepper (or to taste, optional): Cayenne pepper adds a direct heat to the chili for those who like a spicier dish. It’s optional and should be added according to your spice preference. Start with ½ teaspoon and add more to taste. Alternatively, you can use a pinch of red pepper flakes for a similar heat.
• Salt and Black Pepper, to taste: Salt and black pepper are fundamental seasonings that enhance all the other flavors in the chili. Season generously with salt and pepper to taste, adjusting throughout the cooking process. Taste the chili at various stages and adjust the seasoning as needed.
• 2 cups Chicken Broth (or vegetable broth for vegetarian option): Chicken broth provides the liquid base for the chili and adds savory depth. Low-sodium chicken broth is recommended to control the salt content. Vegetable broth can be used as a vegetarian alternative, maintaining the savory base while keeping the dish plant-based. Beef broth can also be used for a richer, beefier flavor, if desired.
• 2 tablespoons Olive Oil: Olive oil is used for sautéing the vegetables and sausage, providing a healthy fat base and enhancing the flavors of the aromatics. Extra virgin olive oil is a good choice for its flavor and health benefits. Other cooking oils, such as canola oil or vegetable oil, can also be used.