Black Eyed Peas Beer Chili
This Black Eyed Peas Beer Chili is the ultimate game day recipe! It's made with both beef and black eyed peas, and uses beer instead of broth, making it crazy flavorful and a crowd-pleaser. Plus, it's ready in about 45 minutes!
- 1 lb. ground beef diced
- 1 cup yellow onion diced
- 1 red bell pepper diced, seeds removed
- 2 teaspoon olive oil
- 3 garlic cloves minced
- 2 teaspoon smoked paprika
- 1 ½ teaspoon oregano
- 1 teaspoon chipotle seasoning
- 1 teaspoon salt
- ½ teaspoon sugar
- 6 oz. tomato paste
- 28 oz. fire roasted diced tomatoes with juices
- 30 oz. canned black eyed peas drained and rinsed
- 12 oz. beer
- 1 cup water optional, as needed
Add beef, onion, bell pepper, and oil to a large dutch oven, then cook over medium heat until the beef is no longer pink and the vegetables are soft. Then, add the garlic and sauté for 1 minute before adding in the paprika, oregano, chipotle, salt, sugar, and tomato paste and sauté for 1 more minute.
Next, add the tomatoes with their juices, then add the rinsed black eyed peas and pour in the beer. Bring the chili to a boil, then reduce heat to a simmer, cover the pot and simmer the chili for 30 minutes.
As the chili cools, it will thicken. If you like your chili thick, leave it as-is, but if not, you can add a little bit of water to thin it out.
Top chili with cheese, sour cream, jalapeño, crushed tortilla chips, or whatever else you'd like and enjoy!
*Calories are per serving and are an estimation
*Store chili in a sealed container in the refrigerator for up to 5 days; chili will thicken in the refrigerator, so when you're reheating, you may need to add a little bit of water to it.
Calories: 353kcal | Carbohydrates: 36g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 663mg | Potassium: 762mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1530IU | Vitamin C: 28mg | Calcium: 92mg | Iron: 5mg