Andouille and Black Eyed Pea Chili
From chefmeow 18 years ago
- 45 minutes to make
- Serves 6
Greatness all the way around
Ingredients
- 1 tablespoon vegetable oil shopping list
- 1 pound andouille sausage cubed shopping list
- 3 medium yellow onions chopped shopping list
- 1 large red bell pepper seeded and chopped shopping list
- 1 bay leaf shopping list
- 2 cans beef broth shopping list
- 2 cans black eyed peas rinsed and drained shopping list
- 2 teaspoons chili powder shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon chopped fresh thyme leaves shopping list
- 1 tablespoon chopped fresh parsley leaves shopping list
- 1/2 teaspoon salt shopping list
- 6 cups hot cooked rice shopping list
How to make it
- Brown meat and vegetables.
- In a large Dutch oven add oil and heat over medium heat.
- Once oil is hot but not smoking add sausage and cook stirring occasionally until browned then pour of excess fat.
- Add onions and pepper and cook until onions are golden brown.
- Add bay leaf, broth and black-eyed peas stirring well.
- Add chili powder, cumin, and thyme.
- Bring to a boil and reduce heat to low.
- Simmer uncovered for 25 minutes then add parsley and salt stirring well.
- Serve over cooked rice.
People Who Like This Dish 3
- maybelline Hot Springs, AK
- eclaires Chicago, IL
- chefmeow Garland, TX
- pintobean New Port Richey, FL
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