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CHILI GUMBO 3/4 c. dried black-eyed peas 2 c. water 1 bouillon cube 1/2 lb. extra-lean ground beef 1 c. chopped onion 2 minced garlic cloves 1 (16 oz.) can tomatoes 1 (4 oz.) can green chiles, drained 1 c. beef broth 1 bay leaf 1 tsp. chili powder dash of cayenne pepper to taste 2 c. fresh cut okra or 1 (10 oz.) pkg. frozen okra 1/2 tsp. gumbo file powder 2 c. steamed rice After sorting peas, cover with water 2-inches above level of peas. Set aside 6 to 8 hours. Drain peas, discarding water. In a medium saucepan, combine soaked peas, 2 cups water and bouillon. Bring to a boil; reduce heat. Cover and simmer until peas are tender, about 30 minutes. Brown beef in a heavy pot until no longer pink. Add onion and garlic. Cook and stir 2 to 3 minutes. Stir in tomatoes and their juice, green chiles, broth, bay leaf, chili powder and cayenne pepper. Cover and simmer 10 minutes. Add black-eyed peas, including cooking liquid, to beef mixture. Stir in okra. Cover and simmer 10 minutes longer. Remove 1/2 cup liquid from gumbo. Stir in file powder. Add back to gumbo, stirring constantly. Serve immediately with steamed rice. Yields 6 servings, 234 calories per serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |