Tuesday, January 29, 2013
Smoky, Spicy Black-Eyed Pea "Chili"
This recipe will easily serve 6 to 8, and if you have leftovers simply store them in the refrigerator -- the flavors will develop overnight and it'll be at least as tasty (if not more) the next day. It's a great "chili" to serve for the Big Game or anytime you're craving a hearty, spicy-smoky meal.
1 lb dried black-eyed peas, picked over & rinsed
2 carrots, peeled & chopped
2 celery stalks, chopped
1 small onion, chopped,
4 small sweet peppers OR 1 bell pepper
3 dried ancho chiles, toasted*
6 garlic cloves, minced
5 cups broth (vegetable, beef or chicken)
28oz can diced fire-roasted tomatoes, undrained
4 tsp chili powder
2 tsp smoked paprika
2 tsp dried oregano
2 to 4 tsp (to taste) chipotle hot sauce (I use 4 tsp Dog-Gone Chipotle Sauce)
Salt to taste (I added 1 1/2 tsp Kosher salt)
how to toast dried peppers.
Place all ingredients except the salt in your crock pot and cook for 5 to 6 hours on High or 8 to 10 hours on Low, until the black-eyed peas are tender and nearly all the liquid has been absorbed. Taste and add salt if desired and/or more hot sauce. FYI when I made this with 4 teaspoons of Dog Gone Chipotle Hot Sauce, the chili had a nice warm, mildly spicy kick without being fiery-hot.
PS: Dog-Gone Sauces are all-natural gourmet barbecue and hot sauces created by a foodie and animal-lover. One hundred percent of the after-tax proceeds from each sale of Dog-Gone Sauces is donated to animal rescue groups, shelters and other resources to help save homeless pets. You can buy Dog Gone Sauces from the Carolina Sauce Company as part of our Sauce for a Cause program.