Beef-and-Black-eyed Pea Chili Recipes

Black-Eyed-Peas add an undeniable Southern touch to classic beef chili. You'll want to serve this chili with savory homemade cornbread. Toppings like pickled jalapeño pepper slices, shredded Cheddar cheese, and pico de gallo complete the perfect winter weeknight dinner.

Beef-and-Black-Eyed Pea Chili
Photo: Becky Luigart-Stayner
Total Time:
1 hrs
10 cups


  • 2 pounds ground chili meat

  • 1 medium-size sweet onion, chopped

  • 3 garlic cloves, minced

  • 3 garlic cloves, minced

  • 2 tablespoons chili powder

  • 2 teaspoons ground cumin

  • 1 tablespoon olive oil

  • 1 (6-oz.) can tomato paste

  • 2 (14.5-oz.) cans diced tomatoes

  • 1 (16-oz.) package frozen black-eyed peas

  • 1 (16-oz.) package frozen black-eyed peas

  • 1 cup beef broth

  • 1 (4.5-oz.) can chopped green chiles

  • 2 teaspoons salt

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon ground red pepper

  • Toppings: pickled jalapeño pepper slices, shredded Cheddar cheese, pico de gallo


  1. Cook first 3 ingredients in a Dutch oven over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink; drain.

  2. Cook chili powder and cumin in hot olive oil in Dutch oven over medium heat, stirring constantly, 2 to 3 minutes or until fragrant. Add tomato paste, and cook, stirring constantly, 2 minutes. Add diced tomatoes, next 7 ingredients, and beef mixture; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer 30 minutes. Serve with desired toppings.

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