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Black-Eyed Pea Chili Recipe

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This recipe for Black-Eyed Pea Chili is from In the Kitchen with Rachel and John, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c dried black-eyed peas
2 c water
1 T vegetable oil
1 lb ground beef
1 c diced yellow onion
1/2 c diced green bell pepper
1/2 T minced garlic
1 T paprika
1 T chili powder
1/2 t ground cumin
1 pinch ground cinnamon
1 c beer
2 c diced canned tomatoes
2 c tomato juice
1/2 T salt
1 t black pepper
1/2 t pureed chipotle peppers or half of a jalapeno pepper, chopped
(I used Louisiana hot sauce instead)
Directions:
Directions:
3-4 hours before cooking chili, soak 1 c dried black-eyed peas in 2 c water. Let them sit at room temperature until water has almost been absorbed into the peas. (You can take a short cut and use frozen or canned black-eyed peas.
Preheat vegetable oil in large soup pot and brown ground beef for 3-4 minutes. Add onions, peppers, and garlic. Continue to saute another 3-4 minutes. Add paprika, chili powder, cumin, and cinnamon.
Add bee and simmer for 2-3 minutes to allow alcohol to cook off. Add tomatoes and tomato juice. Allow to come to a boil.
Reduce heat to a simmer and add the soaked black-eyed peas.
Simmer for about an hour or until black-eyed peas are fully cooked.

 

 

 

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