Kickoff Blackeyed Pea & Bacon Chili

Name: Kickoff Blackeyed Pea & Bacon Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 9-10 cups
Ingredients: 1 pkg (12 ounce) hickory smoked thick bacon; 2 c chopped yellow onion (1 medium); 2 c chopped rutabaga (1 medium); 1 c chopped poblano chili pepper; 1/4 c chopped garlic (4 large garlic cloves); 2 can(s) (15 ounce) blackeyed peas, drained; 1 can(s) (28 ounce) diced fire roasted tomatoes, undrained; 1 c chicken stock; 1/2 can(s) (6 ounce) tomato paste; 1 /2 Tbsp worcestershire sauce; 3 tsp chili powder, (such as gebhardt's); 1 tsp ancho chili powder; 1 tsp smoked paprika; 1 1/2 tsp kosher salt; 1 c chopped celery; 1/2 c chopped cilantro; 6 slice bacon for garnish (see bacon tip)

By Merry Graham
@merrycarol

On game day, everyone needs a unique easy chili that will get your guests a talking! Kickoff Blackeyed Pea & Bacon Chili is a flavorful, power packed with delicious chili that will kick off the new year right! You will be amazed at how much flavor this chili has with such a small amount of cooking time. You can prepare and serve this flavor packed blackeyed pea chili in 25 minutes or less! Serve the chili with tortilla chips for dipping and you have a chili that will be asked for throughout the year!

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

9-10 cups

Prep:

10 Min

Cook:

25 Min

Ingredients

1 pkg

(12 ounce) hickory smoked thick bacon
2 c

chopped yellow onion (1 medium)
2 c

chopped rutabaga (1 medium)
1 c

chopped poblano chili pepper
1/4 c

chopped garlic (4 large garlic cloves)
2 can(s)

(15 ounce) blackeyed peas, drained
1 can(s)

(28 ounce) diced fire roasted tomatoes, undrained
1 c

chicken stock
1/2 can(s)

(6 ounce) tomato paste
1 /2 Tbsp

worcestershire sauce
3 tsp

chili powder, (such as gebhardt's)
1 tsp

ancho chili powder
1 tsp

smoked paprika
1 1/2 tsp

kosher salt
1 c

chopped celery
1/2 c

chopped cilantro
6 slice

bacon for garnish (see bacon tip)
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How to Make Kickoff Blackeyed Pea & Bacon Chili

Step-by-Step

In a Dutch oven or high-walled skillet on medium-high heat, fry bacon pieces until crisp; remove bacon pieces and place on paper towel. Crumble bacon to ¼-inch or smaller pieces; set aside.
Add onions and rutabaga to bacon fat in skillet and cook on medium for 10 minutes. Add garlic and cook two minutes. Stir in blackeyed peas, tomatoes, chicken stock, tomato paste, Worcestershire sauce, spices and salt and bring to a boil. Reduce to low, simmer, stirring frequently for 10 minutes. Add celery and crumbled bacon and cook 5 minutes. Taste and add extra salt if desired. Chili is ready to serve or, if needed, chili can simmer for up to 30 minutes. Ladle into soup bowls, sprinkle cilantro, additional bacon pieces, and grated cheddar cheese on top. Serve with tortilla chips. Yields: 9-10 cups
Bacon Tip: To make bacon pieces to garnish the top of the Blackeyed Pea Chili, place 4-6 slices of regular bacon on 3 sheets of paper towel. Cover bacon with a paper towel and microwave on high for 3 minutes. Continue to cook on high in 30-second increments until bacon is crisp. Cool bacon on a new paper towel and cut with kitchen shears in 1/2-inch pieces.

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