Beef-and-Black-eyed Pea Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 jalapeño pepper slices, shredded cheddar cheese, pico de gallo |
Directions:
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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