New Years Chili With Field Peas Collard Greens Food
NEW YEAR'S DAY CHILI
This is a modification of another New Year's Day Chili recipe I found here on Recipezaar. It combines traditional chili flavors with black-eyed peas, bratwurst and ground pork to celebrate the New Year.
Provided by ElleFirebrand
Categories Pork
Time 7h20m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground pork and bratwurst until cooked through. Remove from pan.
- Cook onion, red pepper, garlic and jalapeno until softened, about 3 minutes.
- Place pork, bratwurst, vegetables, black-eyed peas, tomatoes, beer, chicken broth and spices into slow cooker.
- Cook on low for 7-8 hours, or on high for 3-4 hours.
- Add tomato paste if chili seems thin.
Nutrition Facts : Calories 832.5, Fat 50.9, SaturatedFat 17.8, Cholesterol 155, Sodium 2067.4, Carbohydrate 44.2, Fiber 9.1, Sugar 10.1, Protein 46.2
NEW YEAR'S CHILI WITH FIELD PEAS & COLLARD GREENS
Steps:
- Prepare your mise en place. Remove stems from collard leaves. Chop leaves and stems finely, keeping both separate. Peel and dice onion. Peel and finely chop garlic.
- Heat a heavy-bottomed pan over medium heat. Add cooking oil, and heat until shimmering. Crumble beef into pan in a single even layer, and cook without stirring for about 2 minutes.
- Stir in collard stems, onion, and garlic, and cook while stirring 3 - 4 minutes, or until onions begin to become translucent. Add chili spice and collard leaves, and continue to cook while stirring 3 - 4 minutes more.
- Add field peas, 3 cups water, and Bragg Liquid Aminos. Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, about 30 minutes. Season to taste with kosher salt and pepper.
- While the chili simmers: In a small saucepan with a lid, combine rice, thyme sprigs and remaining 1 1/2 cups water, and season with a pinch each of kosher salt and pepper. Place uncovered over medium-high heat. Bring to a boil, and cook about 8 minutes. Reduce the heat to very low, and stir briefly, taking care to move rice from the bottom of the pan. Cover and cook about 15 minutes more. Remove from heat, and let stand, covered until ready to serve.
- Remove the thyme stem from the rice. Fluff rice with a fork.
- Divide rice between 2 bowls. Serve the chili over rice, and top with sour cream. Enjoy!
- Chili Spice: 12 parts paprika, 6 parts chili powder, 4 parts cumin, 2 parts coriander, 1 part chipotle
- Instead of field peas, you can use 15 ounces black-eyed peas, cooked, with, liquid; reduce water for chili by 1 cup.
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