This Black Eyed Peas Beer Chili is the ultimate game day recipe! It's made with both beef and black eyed peas, and uses beer instead of broth, making it crazy flavorful and a crowd-pleaser. Plus, it's ready in about 45 minutes!
Black eyed peas chili is the ultimate game day recipe, especially when it includes beer! So, if you have extra beer lying around, this is THE recipe to whip up, and an incredibly delicious dinner recipe.
- You can use ANY kind of beer -- whatever is in your fridge!
- Seasoned with smoked paprika and chipotle seasoning, which pair perfectly with the beer
- Made in a dutch oven and ready in 45 minutes
- Even better when topped with a little sour cream + cheese (always!)
Beef - Lean ground beef is my go-to, but you could also use chuck roast; simply cut it into cubes, then fully cook it before letting it simmer with the other chili ingredients
Black eyed peas - Ok so I know these are the star of the recipe, but you can also sub black beans, pinto beans or even chickpeas if you prefer
Diced tomatoes - Always opt for fire roasted diced tomatoes if you can because they are much more flavorful than plain ones.
Beer - You can use ANY kind of beer. Seriously, whatever you have in your refrigerator will work! I tend to opt for a pilsner or pale ale -- both work great.
First: Cook the beef. Begin by adding the ground beef, along with the onion, bell pepper and a little oil to a dutch oven and stir over medium heat until the beef is no longer pink and the veggies are soft. Then, add the garlic and sauté for one more minute.
Second: Add seasoning. Next, add the smoked paprika, chipotle, oregano, salt, sugar, and tomato paste and sauté for one minute, then pour in the diced tomatoes with their juices, the drained and rinsed black eyed peas, along with the beer.
Third: Simmer. Bring the chili to a boil, then cover and reduce the heat to a simmer and simmer it for at least 30 minutes. The soup will thicken, so either enjoy as-is, or add a little bit of water to thin it out.
Tips and FAQ's
How to store black eyed peas chili:
Store: Wait until chili cools, then transfer it to a sealed container and store it in the refrigerator for up to 5 days.
Freeze: You can freeze the chili for up to 3 months. To reheat, simply thaw it in the refrigerator overnight, then heat it back up in your dutch oven.
Can this be made in the slow cooker?
Yes! Simply brown the beef in a skillet, and sauté the onion and garlic. Transfer them, along with the remaining ingredients EXCEPT the black eyed peas to your slow cooker and cook on HIGH for 4 hours. Then, stir in the black eyed peas and cook for 30 more minutes.
Is this chili spicy?
A little! I think the beer cuts some of the spice, but if you do not want it to be spicy, cut the amount of smoked paprika and chipotle seasoning in half, and use regular diced tomatoes instead of fire roasted.
More delicious chili recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Black Eyed Peas Beer Chili
- 1 lb. ground beef diced
- 1 cup yellow onion diced
- 1 red bell pepper diced, seeds removed
- 2 teaspoon olive oil
- 3 garlic cloves minced
- 2 teaspoon smoked paprika
- 1 1/2 teaspoon oregano
- 1 teaspoon chipotle seasoning
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 6 oz. tomato paste
- 28 oz. fire roasted diced tomatoes with juices
- 30 oz. canned black eyed peas drained and rinsed
- 12 oz. beer
- 1 cup water optional, as needed
- Add beef, onion, bell pepper, and oil to a large dutch oven, then cook over medium heat until the beef is no longer pink and the vegetables are soft. Then, add the garlic and sauté for 1 minute before adding in the paprika, oregano, chipotle, salt, sugar, and tomato paste and sauté for 1 more minute.
- Next, add the tomatoes with their juices, then add the rinsed black eyed peas and pour in the beer. Bring the chili to a boil, then reduce heat to a simmer, cover the pot and simmer the chili for 30 minutes.
- As the chili cools, it will thicken. If you like your chili thick, leave it as-is, but if not, you can add a little bit of water to thin it out.
- Top chili with cheese, sour cream, jalapeño, crushed tortilla chips, or whatever else you'd like and enjoy!
UPDATE NOTE: This post was originally published in February 2017. It was updated with new text and photos in February 2021.