Mudita Journal

Recipe: Black-Eyed Pea Chipotle Chili

July 18, 2004 · Filed under: Recipes
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I enjoy making this on a weekend morning, as it fills the air with the sweet, smokey smell of chipotle. Takes about an hour of preparation and at least one hour of simmering. Start by 10 a.m. on Sunday for a delicious lunch and a week’s worth of leftovers.

Sautee in bottom of a large stock pot, on medium-high heat:

6+ garlic cloves, minced
1 red bell pepper, diced
2 T extra virgin olive oil

Once the onions and garlic are lightly carmelized from the heat, add in the following, and chop the meat into fine pieces with your spatula as it cooks:

4 lb extra lean ground beef
3 T mild red chili powder
3 T ground cumin
1 t ground cloves

Once the meat is medium rare (still just lightly pink in some places), add in the following and bring to a boil:

3 cans black-eyed peas, drained
1 can diced tomatoes (28 oz)
2 cans tomato sauce (16 oz)
1 medium carrot, diced small
1 large red onion, diced
1 T Better Than Bouillon (beef)
1 T Kahlúa liquor
1 t liquid hickory smoke
3 t chipotle powder (use less for less heat; don’t buy any chipotle labeled “hot”)
salt (preferably sea or rock salt)

Once the ingredients start to boil, stir again, cover the pot and lower the heat to the lowest setting on your stove. Simmer for about two hours, stirring occasionally. Enjoy the house-filling aroma of chipotle and Kahlúa. :-)

Serve in large bowls with a dollop of lime guacamole on top.

Last updated: 20 Dec 2008

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