Texas black eyed pea chili recipe
Texas Black-Eyed Pea Chili
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
This yummy chili is the bomb!! We’re from Texas and of course we like a little heat in our chili, but the sweetness of brown sugar is always a craving and gives this chili a wonderful twist. So serve this chili over a bed of rice and fresh homemade cornbread for a cold weather treat. This is chili for the soul.
Ready in: 3 hours
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 1/2 pounds ground beef
- 1 pound bulk sausage
- 1 large onion, chopped
- 1 1/2 cups chopped celery
- 1 large green bell pepper, chopped
- 1 cup frozen corn
- 3 cups beef stock
- 2 (10 ounce) cans Ro*tel(R) tomato and green chilies
- 2 (15 ounce) cans black-eyed peas, undrained
- 2 teaspoons hot pepper sauce
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon dried parsley flakes
- 2 teaspoons ground cumin
- 1/4 cup brown sugar
- salt and pepper to taste
- 1/2 cup chopped green onions
Prep: 30 mins | Cook: 2 hours 30 mins
1. Heat the vegetable oil in a large pot over medium heat. Stir in the garlic, and cook a few minutes until fragrant. Add the ground beef and sausage, increase heat to high, and cook until crumbly and browned, about 10 minutes.
2. Drain the excess grease from the pot, and stir in the onion, celery, bell pepper, and corn. Cook and stir until the onion is tender, about 5 minutes more.
3. Stir in the beef stock, canned tomato and chiles, and black-eyed peas. Season with the hot pepper sauce, chili powder, paprika, parsley flakes, cumin, brown sugar, salt and pepper.
4. Bring to a boil, then reduce heat to a simmer, cover, and cook 2 hours, stirring occasionally. Top with green onion to serve.
Reference: Texas black eyed pea chili recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.