Black-Eyed Pea Chili

Black-Eyed Pea Chili

Legend has it this dish brings good luck. What's certain is it makes for happy eaters! Hearty Black Angus ground beef, savory spices, and black-eyed peas make this a sure-to-please version of the charmed classic chili.

Prep Time: 10 Minutes
Cook Time: 1 Hour



  • 2 lbs 1855 Black Angus Beef ground beef
  • 1 Tbsp olive oil
  • 1 white onion
  • 1 jalapeno
  • 3 Tbsp minced garlic
  • 1 red bell pepper
  • 4.5 oz can of green chilis
  • 15 oz chili beans
  • 4 Cups cooked black-eyed peas
  • 12 oz diced tomatoes
  • 12 oz Rotel tomatoes
  • 24 oz crushed tomatoes
  • 1 Cup beef broth (give or take depending on the consistency you like)
  • 3 Tbsp chili powder
  • 3 tsp ground cumin
  • 2 tsp paprika
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground coriander
  • Salt and pepper to taste
  • Grated cheese for garnish
  • Sour cream for garnish
  • Chopped chives for garnish


  1. 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.
  2. 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.
  3. 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.
  4. Garnish with sour cream, cheeses, and chives and serve!

From 1855 Creator Sarah Faherty


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