Want an easy throw-together meal? This meal is delicious and so easy to make, it is also farmer approved. To be farmer approved it has to go through a rigorous process of being tested by the pickiest of all husbands.
The pink eye peas I used added so much more flavor than regular chili beans like kidney beans or black beans. Placed with the corn and all the other flavors, you are about to get the "perfect bite" in every bite.
To take it one step further, sprinkle some cheese on top and also a dollop of french onion chip dip. I don't know why I felt like I should put that on there, but it just made it! And don't forget the cornbread. I cheated and used a basic jiffy cornbread mix and added in garlic powder, rosemary, and cheddar cheese. It definitely knocked the boring right out of this cornbread. This chili was highly rated and will be made again!
INGREDIENTS:
1 lb ground pork
1 medium onion, chopped
2 garlic cloves, minced
3 cups beef broth
1/2 cup ketchup
1 can diced tomatoes
1 lb frozen pink-eye or black-eye peas
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. black pepper
1 bag frozen corn
DIRECTIONS:
Place ground pork in a large skillet. Cook, breaking meat apart until the meat is cooked through. Drain.
Add garlic and cook one minute.
Add broth, ketchup, diced tomatoes, black-eyed peas, chili powder, salt, and pepper. Bring to a boil and then simmer for 40 minutes, stirring occasionally.
Add corn and cook for five more minutes.
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