Thursday, March 19, 2015
Black Eyed Pea Chili in the Slow Cooker
2012 is practically over which means its been nearly 5 years since I had my first bowl of Black Eyed Peas. I wasnt impressed.
Ive grown a lot since then.
Weve eaten black eyed peas every single New Year ever since, and I cant imagine ringing in another January 1st without them. This years edition has a twist, though, since I continue to get emails from people complaining that black eyed peas taste like dirt.
I know what they mean --- theres definitely an "earthy" flavor, and while soaking helps, theres really no denying that these beans taste rather BEAN-Y.
So, Ive tried my hardest to mask that earthy component by turning these lucky little guys into a chili. And its a pretty darn good chili, if I do say so myself.
While I type, Ive got 2/3 of my kids eating bowlfuls and they are making yummy noises. Adams not home yet, but Im pretty sure hell eat not only his bowl but the unattended serving.
Have an absolutely wonderful (and SAFE!) New Year.
Need party drinks? My friend Jen, the cocktail lady, has got you covered!!
The Ingredients.
serves 8
1 pound dry black eyed peas, soaked overnight and drained
1 pound lean ground meat, browned and drained
1 onion, peeled, chopped, and browned
4 cloves garlic, peeled, chopped, and browned
28 ounces diced tomatoes (and juice!)
1 (15-ounce) can corn (and juice!)
1 tablespoon ground cumin
1 1/2 tablespoons chili powder
1/2 teaspoon black pepper
1/4 teaspoon kosher salt (and maybe more at the table to taste)
2 cups beef broth
The Directions.
Use a 6-quart slow cooker. In a large skillet on the stovetop (I used the Ninja) brown the meat, onion, and garlic. Drain any accumulated fat, and put the meat mixture into your slow cooker. Add soaked and drained beans. [note: if you dont have time to presoak the beans, bring them to a boil on the stovetop for 10 minutes, then turn of heat and cover. Let sit for one hour, then drain.]
Add the entire cans of tomato and corn. Stir in dried spices and the beef broth. Cover, and cook on low for 8 to 10 hours, or until beans are bite tender and flavors have melded. Serve with your favorite chili toppings. We used shredded cheese, a dollop of sour cream, and some avocado slices.
The Verdict.
I really really liked this, and think you will, too. The chili flavor is mild, and there isnt any heat. If you like heat, Id suggest tweaking at the table with some Tabasco, because the tang from the Tabasco is awesome with black eyed peas. My kids did well, and liked that I included corn, because it reminded them of Taco Soup.
other stuff:
--Organize Your Life (your whole entire life! ;-) ) in 30 Days
-- PROM Your Way to a Decluttered House
--Hoppin John Recipe
--Black Eyed Pea Soup
Have a wonderful New Year!!
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