Beef-and-Black-eyed Pea Chili

Southern Living
Beef-and-Black-eyed Pea ChiliRecipe
Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Makes 10 cups


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2 pounds ground chili meat
1 medium-size sweet onion, chopped
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 (12-oz.) bottle dark beer
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


Total: 1 Hours

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.

Created date

September 2012