He-Man Chili from the Cajun Country Cookbook
Welcome to the debut episode of Paula's Las Vegas Kitchen and More, now on its own dedicated channel! Today Paula is in her kitchen in the Las Vegas Valley, trying out a kicked-up recipe from Down Louisiana Way, called He-Man Chili - perfect for a chilly, windy day. The recipe comes from famed Creole chef Tony Chachere, and his classic Cajun Country Cookbook, and it is going to be the most unique, hearty, and delicious bowl of chili you've ever tasted!
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The recipe:
TONY CHACHERE'S HE-MAN CHILI
You will need:
1 pound hot smoked sausage
1 pound lean ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 jalapeño or Louisiana hot green pepper, diced
1 cup Burgundy wine
1 tsp dry mustard
1 tsp celery seeds
2 Tbsp chili powder
3 cups Roma tomatoes
4 Tbsp Tony's Original Creole Seasoning
1 15-oz can pinto beans
1 15-oz can kidney beans
Steps:
1. Slice sausage into 1-inch pieces and fry in a Dutch oven until brown.
2. Remove and set aside.
3. Pour off excess fat, and fry ground beef until light brown.
4. Drain and set aside with the sausage.
5. Pour excess fat from pot.
6. Cook onions, bell pepper, garlic, and hot pepper over low heat until tender, about 5 minutes.
7. Stir in wine, mustard, celery seeds, and chili powder.
8. Simmer for 10 minutes.
9. In a bowl, mash tomatoes; pour into pot.
10. Add meats back to pot.
11. Bring to a boil.
12. Reduce heat; season with Tony's seasoning.
13. Simmer for 30 minutes, stirring occasionally.
14. Add beans with their liquid; return to a boil.
15. Reduce heat and simmer for 1 hour, stirring occasionally.
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PHOTO CREDITS:
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By Angela George, CC BY-SA 3.0,
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By CrispyCream27 - Own work, CC BY-SA 4.0,
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ES_Back to Rio (Sting Version) - Tiki Tiki
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Editing, Post-Production: Dale McKenzie, Final Cut Pro X
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