Green Chile Chili
1/2 cup dry black eyed peas--soaked overnight
1 cup dry pinto beans--soaked overnight
2 stalks celery
*Add all ingredients to a large pot. Cover with water. Bring to a boil. Once boiling, drop down to medium low. Simmer 30-40 minutes, just until beans begin to soften (they will not be fully cooked). Strain. Remove and discard veggies. Set partially cooked beans aside.
partially cooked beans from above
1/2 red onion--chopped
1/2 bell pepper--chopped
1/2 Anaheim pepper--chopped
2 cloves garlic--minced
1-3 teaspoons green chile powder
1/2 teaspoon cumin
1 bottle brown beer of choice
2 tablespoons tomato paste
1 4 oz. can green chiles
1 15 oz. can diced tomatoes (with juice)
2 cups vegetable stock
1/2 cup frozen corn
olive oil, salt, pepper, lime, cilantro
*Add ~2 tablespoons of olive oil to a large stock pot. Heat over medium heat. Add chile powder and cumin. Stir and cook 1-2 minutes, just until you smell the spices. Add carrots, peppers, and onions. Saute 5-7 minutes. Add garlic. Saute 2 minutes stirring constantly.
*Add beer. Simmer for 15 minutes on medium, stirring occasionally. Add tomato paste, green chiles, tomatoes, broth, corn, and beans. Stir well. Drop heat to medium low. Simmer 30-45 minutes, stirring occasionally, until beans are tender. Adjust seasoning to taste. Serve with cilantro and lime. Enjoy!