Texas Black-Eyed Pea Chili

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Texas black-eyed pea chili recipe is a hearty and flavorful dish that is perfect for chilly nights. Packed with protein-rich black-eyed peas, savory spices, and a hint of smokiness, this chili is sure to satisfy your taste buds. It's a Texan twist on a classic comfort food, combining the warmth of chili with the unique flavors of the South. Whether you're a vegetarian or simply looking for a delicious and nutritious meal, this recipe is a must-try.

Keywords: Texas, black-eyed pea chili, recipe, hearty, flavorful.

Texas black eyed pea chili recipe details

Texas black eyed pea chili recipe, recipe Rating: 4.6
Number of votes:112

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

Ingredients

Serves: 8

• 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

Preparation method

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.