Triple 'S' Chili
This is a recipe of my own making. Let's see how it does at the chili cook-off tomorrow. **UPDATE** It won the Hottest Chili Recipe award
Serves: 6
1st: Sweet – the ketchup gives a mildly sweet taste right off the spoon
2nd: Savory – the andouille and chorizo add bold savory flavors
3rd: Spicy – the chorizo spices and the Creole seasoning give a spicy kick
1 lb. andouille, sliced
15 oz. La Preferida hot chorizo
1 lb. ground beef
1 large onion, chopped
¼ cup chili powder
2 Tbs. Creole seasoning (see below)
2 10 oz. cans Rotel Original (not drained)
2 8 oz. cans Hunt's tomato sauce
¼ cup Hunt's ketchup
Brown the andouille with the chorizo and ground beef in a large stock pot till it's all fully cooked. Drain the fat.
Add the chopped onion and continue cooking till the onion starts to become translucent, stirring frequently. Stir in the chili powder and Creole seasoning and cook another two minutes. Add the Rotel, tomato sauce, and ketchup and bring to a boil. Turn the heat down to medium/low and simmer for about 10 minutes.
Serve over crushed chips with shredded cheddar cheese, sour cream, and green onions.
Creole Seasoning Blend
from: http://www.gumbopages.com/food/creole.html
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons dried oregano leaves
• 2 tablespoons dried sweet basil
• 1 tablespoon dried thyme leaves
• 1 tablespoon black pepper
• 1 tablespoon white pepper
• 1 tablespoon (or less) cayenne pepper
• 1 tablespoon celery seed
• 5 tablespoons sweet paprika
Serves: 6
1st: Sweet – the ketchup gives a mildly sweet taste right off the spoon
2nd: Savory – the andouille and chorizo add bold savory flavors
3rd: Spicy – the chorizo spices and the Creole seasoning give a spicy kick
1 lb. andouille, sliced
15 oz. La Preferida hot chorizo
1 lb. ground beef
1 large onion, chopped
¼ cup chili powder
2 Tbs. Creole seasoning (see below)
2 10 oz. cans Rotel Original (not drained)
2 8 oz. cans Hunt's tomato sauce
¼ cup Hunt's ketchup
Brown the andouille with the chorizo and ground beef in a large stock pot till it's all fully cooked. Drain the fat.
Add the chopped onion and continue cooking till the onion starts to become translucent, stirring frequently. Stir in the chili powder and Creole seasoning and cook another two minutes. Add the Rotel, tomato sauce, and ketchup and bring to a boil. Turn the heat down to medium/low and simmer for about 10 minutes.
Serve over crushed chips with shredded cheddar cheese, sour cream, and green onions.
Creole Seasoning Blend
from: http://www.gumbopages.com/food/creole.html
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons dried oregano leaves
• 2 tablespoons dried sweet basil
• 1 tablespoon dried thyme leaves
• 1 tablespoon black pepper
• 1 tablespoon white pepper
• 1 tablespoon (or less) cayenne pepper
• 1 tablespoon celery seed
• 5 tablespoons sweet paprika
Labels: cooking
posted by jigawatt at 10:22:00 PM
3 Comments:
No cumin in your list of spices??? Fay
The chili powder I use has lots of cumin in it, but maybe I'll add some extra next time I cook it. I never cook anything the same way twice.
As for the cook-off, I won the coveted "hottest chili recipe" award, but not best-in-show. Lots of people said they liked it, and my pot was the first one (and maybe the only one) that was fully emptied.
Mamaw's cornbread went over quite well also.
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