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Southern Black-Eyed Pea Chili is the stylish and slightly sweet new kid on the block/table. No Southern roots required, just maybe some good table manners ???? because you’re gonna wanna just tip the bowl straight into your mouth… Srsly!
All these snowy Instagram pics have got me all starry-eyed for large bowls of chili overflowing with infinite amounts of cheesy, sour cream type toppings. So I did what any food blogger would and decided to make multiple varieties of chilis. Take pics of each one and share them with you all. Everyone wins!
I’m southern and love a good, truly southern, dish and this chili recipe are filled with all kinds of deep south-type ingredients for example:
- Black-Eyed Peas, obvy
- Pork Shoulder in a stew. Hello, southern
- Worcestershire Sauce, the secret of all southern sauces
- Brown Sugar, which is not inherently southern, but is sugar and we like our sugar down here
This stew, chili, depending on how much broth you add, packs a double-dinner punch. I see you scratching your head in confusion. What I mean is that you can get more than one type of meal out of this recipe.
Once the chili is placed in the fridge it naturally thickens up and would require a little additional broth to thin it back out to a stew-like consistency UNLESS you wanted to place it on a toasted but and have Southern Black-Eyed Pea Chili Burgers! I mean, why would you not?!?!
There is also more than one way to cook this chili as well because well, it’s chili and there’s no right or wrong way. Personally, I prefer the super-speedy Instant Pot, where you really just toss all your ingredients in and push a few buttons.
That’s the kind of lazy cooking I like to live by. Then you’ve got the Slow Cooker, which is well slow but still gets the job done, and the equally slow stovetop. Just as good options, but not as snappy.
If you too are dreaming of endless bowls of hot soups and chili after scrolling through pic afternoon pic of snow-covered pic then this chili if your answer to what to make for dinner.
Black Eyed Pea Chili
Ingredients
- 1 tablespoon Olive Oil
- 3 Garlic Cloves minced
- 3 lbs Pork Shoulder
- 2 cups Dried Black Eyed Peas
- 28 ounces Tomato Sauce
- 1/4 cup Brown Sugar
- 1/4 cup Worcestershire Sauce
- 6 cups Beef Stock
- 1 tablespoon Cumin
- 2 teaspoons Chili Powder
- 1 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
Instructions
- Set your Instant Pot to SAUTÉ and add the olive oil and minced garlic. Cook until garlic becomes fragrant, about 2 minutes.
- Add in the pork shoulder and brown all sides slightly. Turn Instant Pot to “off” setting.
- Add the black-eyed peas, crushed tomatoes, tomato sauce, brown sugar, Worcestershire sauce, and beef stock to the pot and press “meat/stew” button. Click the adjust button to increase the temp to 120 minutes, seal and cook.
Here me out,
for those who do not eat pork, would corned beef work? what would be a pork substitute?
Hey Shannon, I haven’t substituted another meat for this recipe however, I suggest a turkey sausage or non-pork type sausage. I do think a corned beef would work though just make sure the beef is cooked through near the end of the cooking time.
We hope to make this!
Why is the text of the recipe such a pale grey? It is very difficult to read.
Thanks
Hey Ed, thanks for the feedback. I’ll take a look and see what’s going on. Let me know if you make it!
Well of course we would put some of this chilli on a bun and have chilli burgers! I’m afraid I’d be waiting a while though. I’m not an instant pot girl yet. Small kitchen problems!
Debs, I TOTALLY get small kitchen problems and probably wouldn’t have an Instant Pot had I not been gift one for Christmas (currently it’s being stored in my laundry closet, ha!), but I do love this appliance. It’s been really fun to test out.