Recipe#522

Servings:
Pansize:
Temperature:
Recipe By: Linda Metzger

INGREDIENTS

1 pkg. Dry blackeye peas (China Doll)
1 lb. Ground chuck
1 ½ cup onion, chopped
1 ½ cup celery, chopped
1 qt. Stewed tomatoes
1 can tomato paste
salt and pepper to taste
1 tsp. Chili powder
5-6 drops tabasco sauce
3 long squirts ketchup
1 ½ cups water (or more to suit)

INSTRUCTIONS

Wash and sort peas. Place in pot with water to cover. Bring to boil, turn off, cover and set for 1 hour or don't boil and soak overnight. Brown beef. Remove from drippings and saute onion and celery. In large bowl combine stewed tomatoes and tomato paste; blend well. Add salt, pepper, and chili powder.

Drain peas, rinse and add to beef, vegetables and sauce. Add water, stir and add tobasco sauce and ketchup. Cook over low heat for 1 hour or until chili is thick and peas are tender. Add more water if necessary to maintain desired consistency.

NOTE: Serve with cornbread.