Beef-and-Black-eyed Pea Chili

Ingredients

• 1 cup beef broth 
• 16 oz black-eyed peas frozen
• 29 oz tomatoes diced canned
• 4.5 oz chiles green chopped canned
• 2 tablespoons chili powder 
• 12 oz beer dark
• 3  garlic cloves minced
• 2 teaspoons ground cumin 
• 2 pounds ground chili meat 
• 0.5 teaspoon ground pepper red
• 1 slices toppings: pickled jalapeño pepper cheddar cheese shredded
• 1 tablespoon olive oil 
• 2 teaspoons salt 
• 1 teaspoon paprika smoked
• 1 medium size onion sweet chopped
• 6 oz tomato paste canned

Equipment

• dutch oven

Directions

1. Cook first 3 ingredients in a Dutch oven over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink; drain.
2. Cook chili powder and cumin in hot olive oil in Dutch oven over medium heat, stirring constantly, 2 to 3 minutes or until fragrant.
3. Add tomato paste, and cook, stirring constantly, 2 minutes.
4. Add diced tomatoes, next 7 ingredients, and beef mixture; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer 30 minutes.
5. Serve with desired toppings.