Beef and Black-Eyed Pea Chili


You’ll want to make this quick and hearty soup again and again this season.

Beef and Black-Eyed Pea Chili
Serves: 6-8 servings
  • 1 tablespoon vegetable oil
  • 3 cups chopped yellow onion
  • 4 cloves garlic, minced
  • 2 pounds ground beef
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups beef broth
  • 1 (12-ounce) bottle dark lager
  • ½ cup chopped cilantro
  • 2 tablespoons ancho chile powder
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 2 (15.8-ounce) cans black-eyed peas, drained
  • 2 tablespoons fresh lime juice
  • Sour cream, cilantro, sliced jalapeño, and lime wedges, to serve
  1. In a large cast-iron Dutch oven, heat oil over medium-high heat. Add onion; cook until lightly browned, about 5 minutes. Add garlic; cook for 1 minute. Remove vegetables from pot. Add beef; cook until browned and crumbly, about 8 minutes. Drain well, discarding drippings.
  2. Return beef and vegetables to pot. Stir in tomatoes, broth, beer, cilantro, chile powder, cumin, salt, and paprika, and bring to a boil. Reduce heat to medium-low; simmer until thickened, 30 to 35 minutes. Stir in peas and lime juice; cook for 10 minutes. Serve with sour cream, cilantro, jalapeño, and lime.



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