Creole Chili
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground Beef | 2 lbs, 1 lb, 1/2 lb, 2, 1, 3, 2 Tbsp, 2 tsp, 1 tsp, 3 tsp, 1 cup, 28 oz, 2 cups or 3 cups if wine not used, As needed |
| Andouille or any smoked sausage, halved and cut in 1/4” half rounds | |
| Ham, cubed | |
| Large onion, chopped | |
| Large Green Pepper, chopped | |
| Garlic clove, chopped fine or minced | |
| Tomato paste | |
| Dried Thyme | |
| Cumin | |
| Cajun or Creole Seasoning | |
| Cabernet Sauvignon (optional) | |
| Fire-Roasted diced canned tomato | |
| Beef Broth | |
| Salt |
Directions
Creole Chili
2 lb ground beef
1 lb andouille or any smoked sausage, halved and cut in 1/4” half moon slices
1/2 lb cubed ham
2 large onions, chopped
1 large green pepper, chopped
3 cloves garlic, chopped fine or minced
2 tbs tomato paste
2 tsp thyme
1 tsp cumin
3 tsp Cajun or creole seasoning
1 cup Cabernet Sauvignon (optional)
28oz fire-roasted diced tomato, undrained
2 cups of beef broth (3 cups if no wine used)
Salt, as needed.
1. In a large heavy bottom pot, sauté sausage until browned and most of the fat released.
2. Add ground beef and ham. Sauté until brown and water evaporated.
3. Add onion, green pepper and garlic. Sauté until soft.
4. Mix in tomato paste until well distributed.
5. Add all seasoning and stir well.
6. If using wine, add to pot to deglaze the pan and boil off alcohol (around 5 minutes).
7. Add diced tomatoes with juice and beef broth. Stir well. Bring to boil.
8. Lower heat to simmer and cook uncovered, stirring periodically for 40 minutes or until desired thickness is achieved.
9. Adjust salt to taste, if needed.