Sunday, March 1, 2009

Spicy Cajun Chili w/ Cornbread Muffins

Here is a great recipe to make on a cold day. It is absolutely delicious and satisfies the soul. When the latest cold front came in, I decided to make a big pot of chili and a batch of cornbread muffins. Serve with a big salad, a scoop of rice, and maybe a beer or two. Garnish with green onions Cest bon! Enjoy!

Spicy Cajun Chili
1 lb. lean ground beef
1/2 lb. lean ground pork
1 can chili beans or pintos
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, sliced
2 tsp's minced garlic
1 can Rotel tomatoes
1 can tomato puree
2 small cans tomato sauce.
1 tbs. Worcestershire sauce
1 pkg. chili seasoning mix
2 tbsp.'s Cajun seasoning (divided)
Salt and hot sauce to taste
1 bunch green onions, sliced

In large cast iron skillet, brown the meat and remove excess oil. On medium heat , add the onions, bell pepper, celery, garlic and 1 tbs. Cajun seasoning and chili seasoning. Stir and cook until veggies get soft, then add the Worcestershire sauce, and Rotel tomatoes. Lower heat and cover and simmer for 10 minutes. Add tomato puree sauce, beans, and 1 tbs. Cajun seasoning, and bring to a boil. Stir well and simmer on low heat for one hour, stirring occasionally. Serves 6 Bon Appetit!

For my Cornbread Muffin recipe, click here.

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