Chipotle Chili with Ground Pork and Black Eyed Peas

Chipotle Chili with Ground Pork and Black Eyed Peas

Last week was quite the 7 days! For those who missed it, last week was Rub Week and I spent each of the 7 days sharing a rub that would be perfect for grilling season. The weather was awesome and the meals were fabulous! I made enough rub so that I had a medium size mason jar filled with each spice blend. Now, whenever I am grilling something, I can find out what rub everyone wants on their meat and make them all ‘to order’. Here is the rundown of all the recipes from last week.

Day 1 - Island Spice Rub

Day 2 - Sweet and Smokey Chipotle Rub

Day 3 - Lemon Pepper Steak Rub

Day 4 - Cafe Mocha Rub

Day 5 – Curry in a Hurry Rub

Day 6 – Ragin’ Cajun Rub

Day 7 – Asian Five Spice Rub

Since Rub Week was 7 straight days of posting, I needed a couple days off to take a breather. I am happy to be back with a recipe, and I am so excited to share this one with you. We love chili in our house and I love mixing it up, trying different types of beans with a variety of meats. Today’s chili has ground pork and black eyed peas. The chipotle powder and smoked paprika give the chili a wonderfully deep smokey flavour.

Garnish the chili with some fresh cilantro to give it a bright flavour enhancement!

As with any chili, this is great with crusty bread or nacho chips and grated cheddar cheese.

Chipotle Chili with Ground Pork and Black Eyed Peas
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 2 pounds lean ground pork
  • 1 onion, diced
  • 1 yellow pepper, diced
  • 1 jalapeno pepper, seeded and minced
  • 2 garlic cloves, minced
  • 1 can diced tomatoes
  • 2 cans black eyed peas, drained
  • 1 cup water
  • 1 tbsp chipotle powder
  • 1½ tbsp smoked paprika
  • 2 tsp cumin
  • 1½ tsp salt
  • 1 tsp black pepper
  • 2 tbsp honey
  • ½ cup fresh cilantro, chopped
Instructions
  1. Brown the ground pork in a large pot, until cooked and no longer pink. Drain the grease.
  2. Add the onion, yellow pepper, jalapeno and garlic. Cook at medium/high heat , until the onions and peppers are tender, about 5 minutes.
  3. Stir in the remaining ingredients (minus cilantro). Bring to a boil, then lower the heat to a simmer. Cover and cook for 45-60 minutes. The broth should thicken and be filled with flavour!
  4. Serve in a bowl with some fresh cilantro sprinkled on as a garnish. Eat the chili with nacho chips and grated cheddar cheese.

 

 

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6 comments

  1. I am so digging this chili!!! Love the beans, the meat and the flavors!! Well done. :)

  2. Love black eyed peas but never had them in chili before … What a great idea!

  3. Glad you didn’t get “rubbed” out because this chili looks smashing!!

  4. My husband would totally love this! Definitely going to have to make it for him!

  5. Danyelle Franciosa

    Wow! This is so yummy recipe. Good for dinner (I guess). I love peas during dinner.

  6. Looks like a great recipe. I will have to try this one out. I really like the updated family picture.

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