Recipes by Julie Frederick Vaucresson | Photography by Shawn Colin
This chili tastes great on hot dogs, too!
Creole Chili
Makes 18 to 20 servings
Ingredients
- 3 pounds Vaucresson Creole Hot Sausage*, removed from casing
- 2 pounds ground beef
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can stewed tomatoes
- 2 (12-ounce) cans red kidney beans (optional)
- 2 cups beef stock
- ½ poblano pepper, diced
- 1 serrano pepper, diced
- 1 jalapeño, diced
- 1 habanero, diced
- 2 dried chili peppers
- 1 teaspoon red chili flakes
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon black pepper
- 1 tablespoon Creole seasoning
- Serve with: sour cream, shredded
- Cheddar, sliced jalapeño, and cornbread or corn chips
Instructions
- In a large pot or Dutch oven, brown the Creole hot sausage and ground beef together with the yellow onion and green bell pepper. Cook until the meat is no longer pink. Drain off any excess fat.
- Add the tomato sauce, stewed tomatoes, kidney beans (if using), and beef stock. Stir to combine.
- Mix in the remaining ingredients: poblano, serrano, jalapeño, and habanero peppers, along with the dried chili peppers, red chili flakes, and all seasonings.
- Bring the mixture to a gentle boil and then reduce the heat to low. Cover and simmer for about 20 minutes, stirring occasionally to let the flavors meld. Taste and adjust seasoning as desired.
- Ladle hot chili into bowls and serve with sour cream, shredded Cheddar, sliced jalapeño, and cornbread or corn chips.
Notes
*Any spicy fresh sausage can be used, or use all ground beef.
