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About the Recipe: Chili, lightly spiced and warm, is a comfort dish that’s perfect to serve on a chilly cold day. This Southern dish uses black-eyed peas with some natural smoked diced ham. A stir in of grits adds a creamy consistency and unique texture. A few fried mini chicken meatballs and fresh salsa toppings help to create a delicious Southern chili.
Cook’s Note: I didn’t add salt or additional pepper since the product ingredient lists included these seasonings. Taste the chili and season as desired. Chili is usually more delicious the second day since the spices tend to mellow.
To Serve: Spoon chili in serving bowl; top with dollops of sour cream or yogurt; spoon fresh salsa topping over sour cream.
Serves: 4 to 6
About the Recipe: Ground chicken meatballs dress up fried chicken style with a flavorful center and crispy outer crust. It’s so easy to make and uses traditional ingredients, reminding us of those comforting days in the South. Serve it as an appetizer or add it to other recipes.
Cook Meatballs: Place 2 to 3 Tablespoons oil in 10-inch skillet; heat oil to 350 F degrees medium heat; fry each chickee meatball for about 6 minutes; turning to brown on all sides until 165 F internal temperature doneness. Set aside.
Yield: about 24 small chickee meatballs
pdf for Copy of Recipe – Southern Black-Eyed Peas Chili with Fried Chickee Meatballs
