For real genuine Cajun Chili
Here is one for those cold winter days.
2 lbs. ground beef (I prefer chuck)
1 lb. HOT ground pork sausage
1 cup chopped onion (purple is best)
1 cup chopped celery
1 cup chopped green onion tops
1 chopped green bell pepper (be sure to core it and remove all seeds and hard spots).
3 8oz. cans tomato sauce (any brand)
1 stick Parkay margarine
1 cup Tony Chachere's instant ROUX mix
Tony Chachere's Creole seasoning (to taste)
1 tbsp Louisana hot sauce (any brand)
The most important part is preparing the ROUX. This is a thick dark brown gravy made from the mix above. Follow the instructions on the container (1 cup mix & 2 cups cold water.)Put the 2 cups water in a medium bowl and wisk in the cup of ROUX mix. Then put this in a large skillet or pan and stir constantly over medium low heat until it starts to thicken and remove from heat. Continue to stir occasionally while cooling down. DO NOT allow the mix to scorch or burn. If you do, throw the batch away and start over. Set it aside and melt the stick of margarine in a large skillet (I use an electric). Place all the veggies in this and saute' over medium heat until the onions are clear in color (about 10 to 15 min.) Now add the ROUX to the veggies and add 1 cup of water. Mix together while adding the cumin and garlic power. Turn heat to LOW and set aside.
Coat the inside of a large pot (about 8 quart or so) with a non stick spray (PAM) and add the pork sausage over medium heat. When the sausage is about half cooked add the ground beef and cook until well done.
Now add the contents of the skillet (veggies and ROUX) to the cooked meat and add the 3 cans of tomato sauce, Louisiana hot sauce and creole seasoning. Mix everything well and simmer over low heat for about 1 1/2 hours stirring occasionally and add water as needed for thickness. Go easy on the creole seasoning to begin with and add while simmering to taste. Remember no salt was added to the beef to begin so it may take more than you think, but it is easier to add than to remove.
This makes about 6 to 8 servings and is a mildly spicey dish that will not take the hide off your mouth. Hope you enjoy.
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