Warm and hearty during those cool winter afternoons and evenings, chili is an American classic dish filled with savory and robust flavors. Everyone has their own way of enhancing the flavors in their chili and for many people in the south, that includes using Tony Chachere’s® seasonings. With a special blend of seasonings and spices, now everyone can take their chili to the next level of deliciousness thanks to Tony’s new chili mixes.
As Tony Chachere’s® Famous Creole Cuisine celebrates its 50th Anniversary, it is introducing two authentic Cajun/Creole-style Chili Mixes–Original and Mild. The new Original Chili Seasoning Mix has a little more kick than the mild and is similar to using Tony’s BOLD Creole Seasoning. The new Mild Chili Seasoning Mix packs less heat for those who prefer to live on the mild side and is similar to using Tony’s More Spice Seasoning. Each box is designed to be used with two pounds of ground beef or venison.
Firehouse Grub uses the Original Chili Seasoning Mix in his Hearty Creole Chili. With bold Creole flavor, this chili is perfect for those chilly winter evenings, tailgates, and, of course, the firehouse!
- 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.