- Mince the garlic and finely chop the jalapeno (after removing the seeds) and cook over medium heat in the olive oil until it becomes fragrant. Once fragrant, add the ground beef and cook until it starts to brown.
- Add the chopped onion and chopped red bell pepper to the pan and continue to cook until beef is fully cooked through. Add the chili powder, cumin, paprika, pepper flakes, and coriander to the pan and continue to cook over medium-low heat.
- Add the crushed tomatoes, diced tomatoes, Rotel tomatoes, black-eyed peas, and chili beans to the pan and continue to cook over medium-low heat until it begins to produce a low boil. Once you've achieved the low boil, reduce the heat to low and continue to cook over low heat for approximately 45 minutes to 1 hour, stirring occasionally.
- Garnish with sour cream, cheeses, and chives and serve!
From 1855 Creator Sarah Faherty