Beef-and Black-eyed Pea Chili

By ezunich

Ingredients

• 2 lb. ground chili meat
• 1 medium-size sweet onion, chopped
• 3 garlic cloves, minced
• 2 tbs chili powder
• 2 tsp ground cumin
• 1 tbs olive oil
• 1 (6-oz.) can tomato paste
• 2 (14.S-oz.) cans diced tomatoes
• 1 (16-oz.) package frozen black-eyed peas
• 1 (12-oz.) bottle dark beer
• 1 cup beef broth
• 1 (4.5-oz.) can chopped green chiles
• 2 tsp salt
• 1 tsp smoked paprika
• 1/2 tsp ground red pepper
• Toppings: pickled jalapeno pepper slices, shredded Cheddar cheese, pico de gallo

Preparation

Step 1

1. Cook first 3 ingredients in a Dutch oven over mediumhigh heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink; drain.

2. 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 mfnutes. 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.