Backroad Black-Eyed Pea Chili
Source of Recipe
D'Agostino, NYC
Recipe Introduction
Black-eyed peas and mild Italian sausage, simmered slowly with onions, sweet red peppers, and chili powder and served on a bed of white rice, make for a substantial, satisfying chili.
List of Ingredients
1 tablespoon vegetable oil
1 pound mild Italian sausage, casings removed
2 cups chopped yellow onion
1 cup chopped red bell pepper
5 cups water
2 15-ounce cans black-eyed peas, rinsed and drained
1 bay leaf
1/2 teaspoon dried thyme leaves
1/4 teaspoon cayenne pepper
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
3 - 4 cups hot cooked white rice
Hot pepper sauce to taste
Recipe
Place oil in a dutch oven (preferably cast iron) and heat over medium-high heat for 1 minute. Add sausage, brown, and, using a slotted spoon, transfer to paper towels to drain. Pour off excess grease from dutch oven, add onion and red pepper, and cook for 5 - 6 minutes or until edges of onion are beginning to brown. Add water, peas, bay leaf, thyme, cayenne, and meat. Stir gently but thoroughly, scraping bottom of dutch oven with a flat spatula.
Bring to a boil, reduce heat, and simmer, uncovered, for 20 minutes, stirring occasionally. Remove dutch oven from heat, add chili powder, cumin, and salt, and let stand, uncovered, for 30 minutes. Flavors improve if chili is refrigerated overnight or for at least 4 hours. Reheat over low heat before serving. Spoon over rice and sprinkle with hot pepper sauce.
SUGGESTED GARNISH: Chopped scallions.
Makes about 6 cups
|
|
member logon
