Chili with Leftover Black Eye Peas and Smoked Pork Belly

This is such a satisfying combination of flavors for chili: the taste of the leftover beans and the smoky, fatty taste of the pork belly. I created this chili after having made a pot of pinto beans using a traditional Mexican recipe and then smoking up a good amount of pork belly on my Big Green Egg. Both came out great, but I had a fair amount of each leftover. This recipe is super easy and comes together quickly on a fall evening when you need something deeply comforting and easy that simmers a while, giving you time to do other things while it develops rich fall flavors and character.

Some things to keep in mind about this chili recipe is that the beans I used were made with a very traditional recipe for a pot of beans that uses no fat. The smoked pork belly, on the other hand, was VERY fatty. The two were a match made in heaven because the beans needed the fat that rendered down nicely from the pork belly to develop nice flavors for the resulting chili.

I served it with cornbread and a lovely fall salad of pears, candied pecans, blue cheese, lettuce and a simple vinaigrette.

Print Recipe

Chili with Leftover Black Eye Peas and Smoked Pork Belly

Author: keriawilliams

Ingredients

Servings

• ~1 pound leftover smoked pork belly (diced into 1/2" cubes)
• 3-4 cups leftover black eye peas
• 2-3 tbsp chili seasoning (I have been enjoying Fiesta brand seasoning for tamales for my chili lately, but there are many good prepared chili seasonings out there)
• ¹⁄₂ onion (chopped)
• 2 cloves garlic (minced)
• 1 24 can or box diced tomatoes with puree or juice
• salt and pepper
• olive oil

Instructions

1. Place the peas (along with their juices) in a Dutch oven, along with the tomatoes and the chili seasonings. Heat over medium heat until the mixture comes to a boil, stirring occasionally to keep the mixture from sticking.

   

1. While the peas and tomatoes are heating up, heat a medium saute pan and add the olive oil. When the oil is shimmering but not smoking, add the chopped pork belly or lardons and fry until soft, but not crispy. Add the chopped onion and garlic and saute until the onion is getting translucent and the garlic is very fragrant, but don't allow either of them to brown.

   

1. Add the pork belly and onion mixture to the pot with the beans and stand back--and remember to wear an apron--this may sizzle and pop.

   

1. Let the chili simmer slowly for an hour or more, gently stirring occasionally to make sure nothing is sticking.