Hearty Creole Chili
- 2 Pounds Ground Beef
- 1 Box Tony’s Original Chili Seasoning Mix
- 2 Cans Fire Roasted Diced Tomatoes
- 1 Can Pinto Beans
- 1 Jalapeño, Diced
- 1 Yellow Onion, Diced
- 3 Celery Ribs, Diced
- 2 Cups Water (If simmering for multiple hours, use 3 cups)
- Heat skillet or pot to medium-high heat.
- Dice jalapeño, onion and celery.
- Brown meat along with the jalapeño, onion and celery.
- Drain fat.
- Add Tony’s Original Chili Seasoning Mix, canned tomatoes, beans and water to the beef mixture. Stir to combine.
- Bring to a boil, reduce heat and simmer for 20-30 minutes. If simmering longer, be sure to add an extra cup of water. @firehousegrub simmered his chili on a smoker set to 250°F for 2 hours, stirring every 20-30 minutes. If you don’t have a smoker, you can keep it on the stove top and simmer, or you can bake it in the oven at 250°F for a couple of hours.
*This recipe has not been tested by the Hoffman Media test kitchen.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/introducing-tony-chacheres-chili-seasoning-mixes/
3.5.3251