So what do you do with left over pot roast and a can of black-eyed peas? Why, you make chili of course! I just happened to have all of my normal chili ingredients on hand also. I prefer Williams Chili Seasoning packet
, but I had a coupon for the Mrs. Dash
so we gave it a try. It was okay, but the Mrs. Dash won’t become my go to seasoning.
people swear by starting their year out with black-eyed peas for luck
. I’m not a superstitious person, but hey it can’t hurt! As a kid I HATED
black-eyed peas, but I recently found the Trappey’s
brand and they are fantastic
! Hubs and I ate them plain and polished off the whole can. In fact they were so good that I can’t wait to try their other beans in soups, field peas, navy, black-eyed peas with jalapenos, etc…
BLACK-EYED PEA CHILI
1 can Trappey’s Black-eyed peas with bacon
+/- 2 cups shredded left over pot roast
1 can original Rotel tomatoes
1 1/2 cups V8
1 small HUNT’S tomato sauce
1 tablespoon Frank’s red hot sauce
1 package Williams Chili Seasoning packet
salt and pepper, to taste
water to desired consistency*
cheese bread or corn muffins
sour cream and onions to garnish
- Mix together everything except the bread and garnish in a stock pot.
- Bring to a boil.
- Reduce heat and simmer several hours until you can smell the chili calling you to the kitchen.
- Ladle into bowls and garnish.
NOTE*: I use about 2 cups. I like to start thin and simmer until thick (2-3 hours) to allow the flavors to blend together.