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Martinsville High School Alumni
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| 12/31/18
ED CAMPBELL
(1962)
campbellbige@aol.com
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| Re: Black Eyed Pea Chilli |
| NEVER TRIED IT BUT IT SURE SOUNDS GOOD. |
| 12/31/18
Greg Norton
(1963)
sgnorton@hotmail.com
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| Re: Black Eyed Pea Chilli |
BLACK EYED PEA CHILLI
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 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 don't 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.
Smoky Black Eyed Pea Soup
serves 10 or so
1 pound dried black eyed peas
1 pound spicy smoked chicken sausage (I use Aidells brand with habanero)
6 cups chicken broth
1 yellow onion, diced
1 cup diced carrots
-1 cup diced celery
4 cloves garlic, diced
1/2 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
Tabasco sauce (to add at the end to taste)
The Directions.
Soak your beans overnight, then drain and rinse.
Use a 5 to 6 quart crockpot. This will serve about 8 people. Dice the veggies, and dump them into your crockpot with the pre-soaked beans. Add sliced sausage. Pour in broth, and stir in Italian seasoning, salt, and pepper.
Cover and cook on low for 8 hours, or on high for about 6.
Before serving, use a stick blender to smash up about 1 cup of beans. If you don't have a stick blender, scoop out 1 cup of beans, blend them in a traditional blender, and add back to the soup.
Don't blend too much---just enough to get the broth thicker and creamy-looking.
Ladle into bowls, and add Tabasco sauce to taste.
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| 01/02/19
Greg Norton
(1963)
sgnorton@hotmail.com
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| Re: Black Eyed Pea Chilli |
| Update on the BEP Chilli: we needed to add a can of Rotel Tomatoes plus another tablespoon of chilli powder to get a great flavor. |
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