Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Total Time
1 Hour
Yield
Makes 10 cups

How to Make It

Step 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.

Step 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.

Ratings & Reviews

dullmargirl42's Review

TJSimpson
October 28, 2013
Easy preparation with wonderful depth of flavor.

TJSimpson's Review

jollypo
November 17, 2012
Used 1# beef and 1# all-white turkey meat, 2 bags frozen black-eyed peas, and didn't have any paprika. Use a beer that you would like to drink as the beer flavor comes through slightly, we used Sam Adams. Required significantly more cooking time in order for peas to be tender. We simmered for 1hr and the peas were still slightly underdone. Maybe cook the peas a bit before adding next time.

jollypo's Review

dullmargirl42
October 29, 2012
N/A