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.
QUICK & EASY CHICKEN CHILI
3 skinless, boneless chicken breasts, frozen
2 cups homemade chicken broth, frozen
1 can cream of potato soup
1 jar dried beef, chopped
1 Williams chili mix package
1 can chopped green chilies
- Place frozen chicken breasts on the bottom.
- Pour green chilies over chicken pieces.
- Top with cream of potato soup.
- Top with frozen broth.
- Sprinkle chili seasoning mix on top of chicken broth.
- Top with beef pieces.
- Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.
As the slow cooker heats up, the broth will melt absorbing the chili seasoning mix which will then be absorbed by the potato soup and by the end of the day you have a huge bowl of wonderful yummy goodness perfect for a crisp fall evening. Serve with cheddar cheese biscuits.