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Photo: Becky Luigart-Stayner; Styling: Buffy Hargett Photo by: Photo: Becky Luigart-Stayner; Styling: Buffy Hargett

Beef-and-Black-eyed Pea Chili

Southern Living OCTOBER 2012

  • Yield: Makes 10 cups
  • Total: 1 Hour

Ingredients

  • 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 jalapeƱo pepper slices, shredded Cheddar cheese, pico de gallo

Preparation

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.

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Beef-and-Black-eyed Pea Chili Recipe

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