Chili Gumbo

Yield: 6 servings

Ingredients

• 3/4 cup dried black-eyed peas
• 2 cups water
• 1 bouillon cube
• 1/2 pound extra-lean ground beef
• 1 cup chopped onion
• 2 minced garlic cloves
• 1 (16 ounce) can tomatoes
• 1 (4 ounce) can green chiles, drained
• 1 cup beef broth
• 1 bay leaf
• 1 teaspoon chili powder
• Dash of cayenne pepper, to taste
• 2 cups fresh cut okra or 1 (10 ounce) package frozen okra
• 1/2 teaspoon gumbo file powder
• 2 cups steamed rice

Instructions

1. Sort peas, then cover with water 2 inches above level of peas. Set aside to soak for 6 to 8 hours.
2. Drain peas, discarding water.
3. 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.
4. Brown beef in a heavy pot until no longer pink.
5. Add onion and garlic. Cook and stir 2 to 3 minutes.
6. Stir in tomatoes and their juice, green chiles, broth, bay leaf, chili powder and cayenne pepper. Cover and simmer 10 minutes.
7. Add black-eyed peas, including cooking liquid, to beef mixture. Stir in okra. Cover and simmer 10 minutes longer.
8. Remove 1/2 cup liquid from gumbo. Stir in file powder. Return to gumbo, stirring constantly.
9. Serve over cooked rice.