Beef-And-Black-Eyed Pea Chili

• 2 pounds ground chili meat
• 1 medium-size sweet onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 tablespoon olive oil
• 1 (6-oz.) can tomato paste
• 2 (14.5-oz.) cans diced tomatoes
• 1 (16-oz.) package frozen black-eyed peas
• 1 (12-oz.) bottle dark beer
• 1 cup beef broth
• 1 (4.5-oz.) can chopped green chiles
• 2 teaspoons salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground red pepper
• Toppings: pickled jalapeno pepper slices, shredded Cheddar cheese, pico de gallo

1. Cook first 3 ingredients in a Dutch oven over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink; drain.
2. Cook chili powder and cumin in hot olive oil in Dutch oven over medium heat, stirring constantly, 2 to 3 minutes or until fragrant. Add tomato paste, and cook, stirring constantly, 2 minutes. Add diced tomatoes, next 7 ingredients, and beef mixture; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer 30 minutes. Serve with desired toppings.

ground chili meat, sweet onion, garlic, chili powder, ground cumin, olive oil, tomato paste, tomatoes, blackeyed peas, beef broth, green chiles, salt, paprika, ground red pepper, pepper

Taken from www.myrecipes.com/recipe/beef-pea-chili (may not work)