Name: Beef-and-Black-eyed Pea Chili Recipes
Total time: 1 h
Yield: 10 cups
Ingredients: 2 pounds ground chili meat; 1 medium-size sweet onion, chopped; 3 garlic cloves, minced; 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 (16-oz.) package frozen black-eyed peas; 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

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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Beef-and-Black-eyed Pea Chili Recipes

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