Black Eyed Peas Beer Chili
This Black Eyed Peas Beer Chili is the ultimate game day recipe, packed with flavor and sure to please a crowd.
Equipment
- Dutch oven
Ingredients
- 1 lb ground beef diced
- 1 cup yellow onion diced
- 1 medium red bell pepper diced, seeds removed
- 2 teaspoon olive oil
- 3 cloves garlic minced
- 2 teaspoon smoked paprika
- 1.5 teaspoon oregano
- 1 teaspoon chipotle seasoning
- 1 teaspoon salt
- 0.5 teaspoon sugar
- 6 oz tomato paste
- 28 oz fire roasted diced tomatoes with juices
- 30 oz canned black eyed peas drained and rinsed
- 12 oz beer
- 1 cup water optional, as needed
Instructions
- Add beef, onion, bell pepper, and oil to a large dutch oven, then cook over medium heat until the beef is no longer pink and the vegetables are soft. Then, add the garlic and sauté for 1 minute before adding in the paprika, oregano, chipotle, salt, sugar, and tomato paste and sauté for 1 more minute.
- Next, add the tomatoes with their juices, then add the rinsed black eyed peas and pour in the beer. Bring the chili to a boil, then reduce heat to a simmer, cover the pot and simmer the chili for 30 minutes.
- As the chili cools, it will thicken. If you like your chili thick, leave it as-is, but if not, you can add a little bit of water to thin it out.
- Top chili with cheese, sour cream, jalapeño, crushed tortilla chips, or whatever else you'd like and enjoy!
Notes
Calories are per serving and are an estimation. Store chili in a sealed container in the refrigerator for up to 5 days; chili will thicken in the refrigerator, so when you're reheating, you may need to add a little bit of water to it.
Nutrition
Serving: 1servingCalories: 353kcalCarbohydrates: 36gProtein: 20gFat: 13gSaturated Fat: 5gTrans Fat: 1gCholesterol: 40mgSodium: 663mgPotassium: 762mgFiber: 10gSugar: 10gVitamin A: 1530IUVitamin C: 28mgCalcium: 92mgIron: 5mg
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