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Smoky Bacon and Black-Eyed Pea Chili
Andre Lewis

Smoky Bacon and Black-Eyed Pea Chili

Black-eyed peas are softer and earthier than the usual kidney beans, and they catch the smoke from bacon without disappearing. This chili comes out brick red, not black, because smoked paprika does the work instead of a heavy pour of barbecue sauce. Drain the bacon well or the top will look oily after six hours.
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Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 6 oz bacon cut into 1/2-inch pieces
  • 1 1/2 lbs 90-percent lean ground beef
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp smoked paprika
  • 28 oz canned crushed tomatoes
  • 30 oz canned black-eyed peas drained and rinsed
  • 1 1/2 cups low-sodium beef broth
  • 1 tbsp apple cider vinegar
  • 1 tsp kosher salt

Method
 

  1. Cook the bacon in a skillet over medium heat for 7 to 8 minutes until browned, then lift it onto paper towels and pour off all but 1 tablespoon of fat.
  2. Add the beef and onion and cook for 8 minutes, breaking up the meat, until it reaches 160°F.
  3. Stir in the garlic, chili powder and smoked paprika for 30 seconds, then transfer the mixture and bacon to a 6-quart crockpot.
  4. Add the tomatoes, black-eyed peas, broth and salt and cook covered on low for 6 hours until the peas are tender and the liquid has reduced.
  5. Stir in the vinegar and rest the chili uncovered for 10 minutes so the fat can be skimmed if needed.