Texas Blackeye Chili
A hearty Texas-style chili featuring black-eyed peas, ground beef, and bold spices, perfect for comforting gatherings and fans of robust, flavorful dishes.
Ingredients
Instructions
- Soak black-eyed peas overnight in water.
- Drain the soaked black-eyed peas.
- Brown the ground beef in a large pot.
- Add chopped onions and diced celery to the beef and cook until slightly softened.
- Stir in tomato puree, salt, pepper, garlic powder, and chili powder.
- Add the drained black-eyed peas and about 1 1/4 cups water to the mixture.
- Bring to a simmer and cook over low heat for about one hour, stirring occasionally, until chili is thick and beans are tender.
- Add more water if necessary to maintain desired consistency.
Tips & Substitutions
For a spicier kick, increase the chili powder or add diced jalapeños. If you prefer a vegetarian version, substitute the ground beef with textured vegetable protein or mushrooms. To enhance the flavor, consider adding a splash of Worcestershire sauce or smoked paprika. This dish pairs well with cornbread, which adds a nice texture contrast.
Serving Suggestions
Serve Texas Blackeye Chili with a dollop of sour cream and a sprinkle of shredded cheese on top for added creaminess. It pairs wonderfully with cornbread or over a bed of rice. For a complete meal, consider serving a side salad or some homemade cornbread, which complements the flavors beautifully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the chili on the stovetop over medium heat, adding a splash of water if it thickens too much. For longer storage, consider freezing it for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Blackeye Chili contains roughly 447 calories, with 21g protein, 95g carbohydrates, and 4g fat. It is an excellent source of vitamin C (113% of the Daily Value), dietary fiber (77% of the Daily Value), and iron (51% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2545mg per serving (111% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned black-eyed peas instead of dry?
Yes, you can use canned black-eyed peas for convenience. Just make sure to drain and rinse them before adding to the chili. Reduce the cooking time since the peas are already cooked; simmer for about 20-30 minutes until heated through.
What can I do if my chili is too thick?
If your chili turns out thicker than desired, simply add a little water or broth gradually until it reaches your preferred consistency. Stir well and allow it to simmer for a few more minutes to incorporate the added liquid.
Can I prepare this chili ahead of time?
Absolutely! In fact, the flavors deepen and improve after sitting. You can prepare it a day in advance, refrigerate it, and reheat it before serving. This makes it a great option for meal prep or gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).