KICKOFF BLACKEYED PEA & BACON CHILI

Kickoff Blackeyed Pea & Bacon Chili image

Provided by Merry Graham @merrycarol

Number Of Ingredients 17

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1 package(s) (12 ounce) hickory smoked thick bacon
2 cup(s) chopped yellow onion (1 medium)
2 cup(s) chopped rutabaga (1 medium)
1 cup(s) chopped poblano chili pepper
1/4 cup(s) chopped garlic (4 large garlic cloves)
2 can(s) (15 ounce) blackeyed peas, drained
1 can(s) (28 ounce) diced fire roasted tomatoes, undrained
1 cup(s) chicken stock
1/2 can(s) (6 ounce) tomato paste
1 /2 tablespoon(s) worcestershire sauce
3 teaspoon(s) chili powder, (such as gebhardt's)
1 teaspoon(s) ancho chili powder
1 teaspoon(s) smoked paprika
1 1/2 teaspoon(s) kosher salt
1 cup(s) chopped celery
1/2 cup(s) chopped cilantro
6 slice(s) bacon for garnish (see bacon tip)

Steps:

In a Dutch oven or high-walled skillet on medium-high heat, fry bacon pieces until crisp; remove bacon pieces and place on paper towel. Crumble bacon to ¼-inch or smaller pieces; set aside.
Add onions and rutabaga to bacon fat in skillet and cook on medium for 10 minutes. Add garlic and cook two minutes. Stir in blackeyed peas, tomatoes, chicken stock, tomato paste, Worcestershire sauce, spices and salt and bring to a boil. Reduce to low, simmer, stirring frequently for 10 minutes. Add celery and crumbled bacon and cook 5 minutes. Taste and add extra salt if desired. Chili is ready to serve or, if needed, chili can simmer for up to 30 minutes. Ladle into soup bowls, sprinkle cilantro, additional bacon pieces, and grated cheddar cheese on top. Serve with tortilla chips. Yields: 9-10 cups
Bacon Tip: To make bacon pieces to garnish the top of the Blackeyed Pea Chili, place 4-6 slices of regular bacon on 3 sheets of paper towel. Cover bacon with a paper towel and microwave on high for 3 minutes. Continue to cook on high in 30-second increments until bacon is crisp. Cool bacon on a new paper towel and cut with kitchen shears in 1/2-inch pieces.