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Andouille and Black-Eyed Pea Chili Recipe

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This recipe for Andouille and Black-Eyed Pea Chili, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Country Living
Added: Wednesday, October 14, 2009


1 pound andouille sausage, cut into " cubes
1 large red bell pepper, seeded and chopped
1 tablespoon vegetable oil
3 medium yellow onions, chopped
2 cans (14-ounce) low-sodium beef broth
2 cans (15-ounce) black-eyed peas, rinsed and drained
1 bay leaf
2 teaspoons chili powder
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
teaspoon salt
1 teaspoon ground cumin
6 cups hot cooked rice

Brown the meat and vegetables: In a large Dutch oven, add oil and heat over medium-high heat. Once oil is hot but not smoking, add sausage and cook, stirring occasionally, until browned -- 5 to 7 minutes. Pour off excess fat. Add onions and pepper and cook until onions are golden brown -- 5 to 6 minutes.
MAKE THE CHILI: Add bay leaf, broth, and black-eyed peas, stirring well. Add chili powder, cumin, and thyme. Bring to a boil and reduce heat to low. Simmer uncovered for 25 minutes.
TO SERVE: Add parsley and salt, stirring well. Serve hot over cooked rice.




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