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Smoked Cajun Chili

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“Hearty chili with a Cajun note and a smokey finish”
READY IN:
1hr 20mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Call friends and family, let them know you are about to make some awesome Chili, and to be in your kitchen in about an hour.
  2. Before the stampede, grab a large (8qt) pot and brown the sausage on high heat (do not drain). The idea here is to get some good browning/sear in the pan so don't fret if it sticks to the bottom, that's the idea. Just don't go overboard and burn it.
  3. Throw in the celery, onion and garlic, cover, reduce heat and let it do it's thing for 10 minutes at least. stir frequently.
  4. In a separate pan, brown the ground beef (drain) and add it to the pot.
  5. Everything else goes in! Be sure to include all the juice from the whole-tomato cans, and I like to cut them very chunky (no more than 3 cuts per tomato) for easy eating.
  6. Let it come together at a high simmer for about an hour, less if you can't wait.

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