Pork and Black Eyed Pea Chili

Name: Pork and Black Eyed Pea Chili
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon vegetable oil; 1/2 lb andouille sausage, chopped; 1 lb ground pork; 2 celery ribs, chopped; 1 green bell pepper, chopped; 1 onion, chopped; 2 garlic cloves, minced; 1 bay leaf; salt & freshly ground black pepper; 2 cups chicken stock or 2 cups chicken broth; 14 1/2 ounces tomatoes (canned) or 14 1/2 ounces tomatoes with mild chilies, diced (canned); 15 1/2 ounces black-eyed peas (canned); 2 tablespoons hot pepper sauce; fresh thyme, chopped; 2 tablespoons chili powder; 1 tablespoon sweet smoked paprika; 2 teaspoons ground coriander; 2 green onions, chopped; cornbread or corn muffin, for serving

Submitted by threeovens

"Black eyed peas are traditionally served on New Year's Day for good luck. Since they swell when cooked, they symbolize prosperity for the New Year. They are served with some sort of pork product, symbolizing positive forward motion, since pigs root forward when foraging for food. Also eaten on New Years are greens (turnip, mustard, or collard) which symbolize money. There are two schools of thought on the origin of this custom which was adopted around the time of the American Civil War. In one, the practice was adopted after General Sherman's troops wiped out all food supplies he came across in the South. The "field peas" were spared because the Northeners considered them only fit for animal fodder. The other thought is that the practice dates back to ancient Babylonia where the New Year's table contained Qara (calabash squash or bottle gourd), Rubiya or Lubiya (black-eyed peas), Kartei (leeks), Silka (spinach or beet greens), and Tamrei (dates) and was brought to the US in the 1730's by Sephardic Jews that settled in Georgia. The practice of eating black-eyed peas caught on around the time of the Civil War."

Download

photo by threeovens

Ready In:: 40mins
Ingredients:: 19
Serves:: 4

ingredients

1 tablespoon vegetable oil
¹⁄₂ lb andouille sausage, chopped
1 lb ground pork
2 celery ribs, chopped
1 green bell pepper, chopped
1 onion, chopped
2 garlic cloves, minced
1 bay leaf
salt & freshly ground black pepper
2 cups chicken stock or 2 cups chicken broth
14 ¹⁄₂ ounces tomatoes (canned) or 14 1/2 ounces tomatoes with mild chilies, diced (canned)
15 ¹⁄₂ ounces black-eyed peas (canned)
2 tablespoons hot pepper sauce
fresh thyme, chopped
2 tablespoons chili powder
1 tablespoon sweet smoked paprika
2 teaspoons ground coriander
2 green onions, chopped
cornbread or corn muffin, for serving

directions

In a large pot or Dutch oven, heat oil over medium high heat and brown sausage for about 2 minutes; add ground pork and brown for an additional 2 minutes.
Add celery, bell pepper, onion, garlic, and bay leaf; season with salt and pepper.
Cook, stirring occasionally, until veggies are softened, about 5 minutes.
Stir in chicken stock or broth, tomatoes, black-eyed peas, hot sauce, thyme, chili powder, paprika, and coriander; bring to a boil, then turn down heat and cook about 10 minutes.
Garnish with green onions and serve with corn bread or corn muffins.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

LucyS-D

Brentwood, 72

We may live without poetry, music and art;   We may live without conscience and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.   He may live without books -- what is knowledge but grieving? He may live without hope-- what is hope but deceiving? He may live without love -- what is passion but pining? But where is the man that can live without dining? -- Owen Meredith     I'm an all-American original, having lived in Hawaii, New York, Texas, South Carolina, and Miami.  I also served 7 years in the US Army.  My husband is from Bogota, Colombia and has also lived in the former Soviet Union.  But now we are both in NY.   Tomasi enjoyes a bath! <a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view&current=tomas.jpg target=_blank><img src=http://i845.photobucket.com/albums/ab15/luseaann/tomas.jpg border=0 alt=Photobucket /></a>   Some of my recipes: <object width=480 height=360 data=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw type=application/x-shockwave-flash> <param name=data value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=src value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=wmode value=transparent /> </object> <a href=http://photobucket.com/slideshows target=_blank><img src=http://pic.photobucket.com/slideshows/btn.gif alt=/ /></a><a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view?t=12cdcf0a.pbw target=_blank><img src=http://pic.photobucket.com/slideshows/btn_viewallimages.gif alt=/ /></a>     I also have the genealogy bug!  I've been tracing my roots for at least 10 years.  One branch came to America just after the Mayflower in the early 1600s.  Others came in the early 1700s, late 1890s.  So, my American roots run pretty deep and I am deeply patriotic.  Just wish someone had thought to same me some land!

View Full Profile