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.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 -6
Author: Steve Cylka
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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
  • 1 1/2 tbsp smoked paprika
  • 2 tsp cumin
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp honey
  • 1/2 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.

 

 

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. Danyelle Franciosa

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

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

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