Monday, January 3, 2011

B.E.P Chili

More accurately this should be referred to as Black-Eyed Bean soup, but I hold The Black Eyed Peas close to my heart so they can have their claim on this chili. When organizing or hosting an event for numerous guests I have a tendency to prepare a soup or a chili - they are easy to do in bulk and ensure that each guest has their belly sufficiently filled regardless of what other food fare may be present. So it was on Christmas that BEP Chili served as a hearty part of the main dish, although chicken was also available so that could more accurately be described as the main dish - regardless, here is the recipe I used for Christmas 2010 in Daejeon, South Korea.


1 Onion, chopped
1 Carrot, chopped
1 Red or Green Pepper, chopped
1 Garlic clove, minced
4 tsp. Chili Powder
1 tsp. Ground Cumin
4 Tomatoes + 2 Chilies, roasted and chopped
3 cups cooked Black Eyed Beans
3/4 cups Orange Juice
3/4 cups Water or Broth
Cornstarch or Flour to thicken
Salt, Pepper and other spices to taste
Chesse for topping


Throw all ingredients into slow-cooker except water, cornstarch/flour and cheese. Cover and cook on low 6-8 hours or high for 4 hours. Add flour or cornstarch (dissolved in water) 30 minutes prior to serving. Enjoy with cheese on top, mashed potatoes and chicken on the side and a group of dear friends who serve well as your family-away-from-family while living in a foreign land.

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