Ingredients

The following ingredients have 4 Servings
  • 1 lb. ground beef ((I used 93% lean))
  • 1 lb. bulk pork breakfast sausage
  • 1 medium onion, chopped
  • ½ cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 1 tablespoon finely minced fresh garlic
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes, NOT drained
  • 1 (15.8 ounce) can black eyed peas, NOT drained
  • 1 (15.25 ounce) can corn kernels, drained
  • 1 (14.5 ounce) can beef broth
  • 1 ¼ teaspoon Creole (or Cajun) seasoning, divided
  • Optional, for serving: sliced green onion, grated cheese, sour cream, chopped red onion, fresh cilantro, cornbread, Fritos, or saltine crackers

Instruction

  • In a large pot or Dutch oven, brown beef and sausage over medium-high heat for 5 minutes. After about 5 minutes of browning, add onions, peppers, and garlic. Season with ¾ teaspoon of Creole seasoning. Continue cooking until the vegetables are soft (about 7 more minutes). Drain off the fat.
  • Stir in remaining ingredients, including the additional ½ teaspoon Creole seasoning. Bring the chili to a boil; reduce heat to low and simmer (uncovered) for about 30 minutes. The broth will reduce and the chili will thicken as it simmers.
  • Ladle chili into bowls and garnish with desired toppings.