This recipe was in our local paper yesterday, in an insert called American Profile. I have gotten several good recipes from it. The ingredients were simple, and it has been really cold here for several days so sounded good. I made it last night and it was very, very good.
Black Eyed Pea Chili
1 pound bulk pork sausage
1 medium onion, chopped
1/2 cup chopped celery
4 (15 oz) cans black eyed peas, undrained
1 (14 oz) can diced unsalted tomatoes, undrained
1 (10 oz) can diced tomatoes with green chilies, undrained
2 tablespoons chili powder
Heat a Dutch oven over medium high heat. Add sausage: cook until no longer pink, stirring constantly. Drain sausage on paper towls; discard all but 1 tablespoon pan drippings. Add onion and celery to pan; cook until onion is translucent, stirring constantly.
Add black eyed peas, tomatoes, tomatoes with green chilies, and chili powder. Stir in sausage. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Ladle into soup bowls.
Tip: Freeze leftover chili in zip top plastic freezer sandwich bags for individual servings.