Tony's He-Man Chili
- Ready In:
- 2hrs 10mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 6 slices bacon
- 1 lb hot sausage (Louisiana or Italian)
- 1 lb lean ground beef
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 1 louisiana hot green pepper, diced (or jalapeno)
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 2 tablespoons chili powder
- 2 cups roma tomatoes
- 1⁄4 cup Worcestershire sauce
- 1 cup Burgundy wine
- 1 (15 ounce) can pinto beans
- 2 (15 ounce) cans kidney beans
- tony chachere's original creole seasoning
directions
- 1. Brown bacon in large Dutch oven. Remove, crumble and set aside. Slice sausage into one-inch pieces and fry in bacon fat until brown. Remove and set aside with bacon. Pour off excess fat and fry ground beef. Drain and set aside with other meats.
- 2. Pour off excess fat from pot. Saute onion, bell pepper, garlic, and hot pepper over low heat for 2 or 3 minutes. Mash tomatoes. Add tomatoes, Worcestershire sauce, Burgundy wine, and meats to onion mixture. Heat to boiling. Reduce heat and simmer. Season to taste with creole seasoning and simmer for 1/2 hour, stirring occasionally. Add beans with liquid and heat to boiling. Reduce heat and simmer for 1 hour, stirring occasionally.
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Reviews
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I've made this a number of times and it is excellent. You have to be careful with the seasonings depending on what kind of hot sausage you use. I usually use Louisiana hot links or andouille which are spicy and not too hot. I made it once with a brand of hot links I was not familiar with and they made it way hot, which I liked, but a lot of people I served it to couldn't stand the heat and put potatoes in it to kill the heat.
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I liked this recipe enough to add it to my Chili Collection Cookbook. Again you do not state how much of the creole seasoning to add. I used chorizo for the hot sausage as that is what I had on hand. The burgundy wine made this nice ( I normally use beer in mine ). I did find I had to add more liquid ( wine ) as the simmering times made the chili to dry and it started to stick to the pot, but that could just be a difference between stoves.<br/>Nice recipe!