4.5ouncescan green chilesundrained or ½ cup chopped tamed pickled jalapenos
½teaspoonred pepper flakes
28ouncescan diced tomatoesundrained
15ouncescan crushed tomatoes
3cupscooked black-eyed peasdrained
In a large pot or dutch oven, heat oil and garlic until you can smell the garlic and it starts turning brown. Add ground beef and sear until brown.
Add chopped onion, salt and pepper, stir and cook until meat is cooked through and no longer pink. Stir in the bell pepper.
Mix in the chili powder, cumin, paprika, pepper flakes and coriander. Stir in diced tomatoes, crushed tomatoes, beer and broth. Add the green chiles or jalapenos. Combine, then add the black-eyed peas.
Heat chili to a low boil, stirring frequently. Reduce to a simmer. Cook on low for 30-45 minutes, stirring occasionally.
Serve with cornbread and your favorite chili toppings.