Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Chili Gumbo
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- #13815
serves/makes:
ready in:
over 5 hrs
over 5 hrs
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 cloves minced garlic
1 can (16 ounce size) tomatoes
1 can (4 ounce size) green chilies, drained
1 cup beef broth
1 bay leaf
1 teaspoon chili powder
1 dash cayenne pepper, to taste
2 cups fresh cut okra
OR
1 package (10 ounce size) frozen okra
1/2 teaspoon gumbo file powder
2 cups steamed rice
directions
Sort peas, then cover with water 2 inches above level of peas. Set aside to soak for 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. Return to gumbo, stirring constantly. Serve over cooked rice.
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nutrition data
Nutritional data has not been calculated yet.
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