Eesh. 4 whole months since I last blogged. Who am I?! The big little girl is at Grandma’s house this week and that allows a little more time in our schedule, so I decided to cook some dinner! Yay! I’ve been sick and needed something spicy to smoke all the germs out and this did the trick. This spicy chili incorporates two types of meat, some gumbo-inspired vegetables, and a Southern twist … black-eyed peas! Super filling, super spicy, and super delicious! Top with your favorite chili toppings – cheese, some onions, or sour cream and serve with cornbread for a fine meal!
One quick food note – if you’re not a connessuer of black-eyed peas (aka you are not from the South!), do not get confused when you go shopping for them. The sell them ‘seasoned’, like the Glory Brand. They are also sold plain:
See!? That doesn’t say anything but ‘black eyed peas’. They’re plain. That’s the kind you want. If you accidentally buy the seasoned kind, it’s ok, you can still use them, but leave the paprika out or you’ll have a giant smoky bowl of chili!
Also, if you’ve never cooked with andouille, do not be afraid!! I bought Aidells brand and they are sold in my store near the hot dogs and kielbasa. They’re fully cooked, so I just quartered them. There are 4 in the pack. You can use all 4 for sure, or save one to fry up with some eggs and potatoes (yum!).
Hope you enjoy!
Yield: Eight 1-cup servings (a very full 1 cup!)
1 tablespoon olive oil
3 links (9 ounces) andouille sausage, chopped or crumbled
1 1/4 pound ground turkey
2 ribs celery, chopped
1 green bell pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
Salt and freshly ground pepper to taste (I used about 1/4 tsp of each)
3 cups chicken broth
10 ounce can diced tomatoes with chiles (such as Rotel)
8 ounce can tomato sauce
Two 15.5-ounce cans black-eyed peas, rinsed
2 teaspoons hot pepper sauce (such as Tabasco)
2 tablespoons chili powder
1 tablespoon paprika
1 1/2 teaspoons ground cumin
shredded cheddar, diced green onions, or sour cream for topping
1) In a large, heavy pot, heat the oil over medium-high heat. Add the sausage and cook until browned, about 2 minutes. Add the turkey and cook, crumbling, until browned, 2 to 3 minutes more.
2) Add the celery, bell pepper, onion, garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
3) Stir in the chicken broth, tomatoes, tomato sauce, black-eyed peas, hot sauce, thyme, chili powder, paprika and cumin. Bring to a low boil, lower the heat and cook for 20-30 minutes more.