Cajun Chili

"This is my version of Rachael Ray's "Ragin' Cajun Chili.""
 
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photo by Stacee R. photo by Stacee R.
photo by Stacee R.
photo by teresas photo by teresas
photo by Stacee R. photo by Stacee R.
photo by Stacee R. photo by Stacee R.
Ready In:
1hr 45mins
Ingredients:
23
Serves:
8-10
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ingredients

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directions

  • Place the hot links in a large stockpot.
  • Heat 2 T olive oil in a large skillet and add the ground turkey. Break up the meat with the back of a wooden spoon and continue to cook until all the meat is browned.
  • Add the celery, onion, bell peppers and garlic, cook for 3-4 minutes.
  • Put the meat and veggies in the stockpot with the sausage.
  • To the stockpot, add the hot sauce, chili powder, cumin, paprika, cayenne, Creole seasoning, stock, crushed tomatoes, tomato sauce, V8 and both beans. Stir until combined and bring to a bubble.
  • Turn heat down to a simmer and cook for at least 1 hour.
  • Season the chili with salt and pepper. Serve with some crushed Fritos and chopped scallions on top.

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Reviews

  1. It's good! Not hot at all in this Texan's opinion. Salty enough without adding salt. I followed the recipe exactly.
     
  2. This was delicious. I made as directed except for two small changes... I used jalapeno sausage and let it simmer for several hours (my family doesn't want their veggies to crunch at all). Last night it was a 4, but eating it today for lunch it is definitely a 5. Thanks!
     
  3. We really loved this. DH said, this is bazaar when he found out there was hot link sausages in it. The more he ate the more it loved it. But I have to be honest and say that his most favorite chili is recipe #199378. It use to be one that I have been making for years and every new recipe I made he would compare to that one. This is a keeper but I'm sure he will request his new favorite when I tell him I'm making chili. rickoholic83 thanks for another great chili recipe.
     
  4. This was amazing! I believe it will become my benchmark meated chili. DBF, who compares all chili I try to a vegetarian version that I make often, declared this his new favorite chili. This is definitely not for the timid-of-tongue though. We have a very high tolerance for spicy heat and even we were starting to feel it toward the end. I only simmered it for 45 minutes because we were getting famished and it still tasted great. I forgot to soak my black beans, so I just used 2 cans of kidney beans in a half-recipe. I'm also unsure of the serving size, because the half-recipe I made yielded 6 good-sized bowls of chili. This will definitely be made again, although it will have to wait for a weekend next time.
     
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