Chili

Name: Chili
Ingredients: 5 lb. ground beef or deer; 2 oz. Tony Chachere Creole seasoning; 3 large onions, chopped; 1 c. chopped celery; 1 bell pepper, chopped; 1/2 c. fresh parsley; 3 cloves garlic, minced; 1 (12 oz.) can tomato paste; 2 cans Ro-Tel tomatoes; 2 (8 oz.) cans tomato sauce; 2 oz. Mexene chili powder; 1 Tbsp. cayenne pepper; 1 Tbsp. Worcestershire sauce

13 ingredients

7 steps

Ingredients

5 lb. ground beef or deer
2 oz. Tony Chachere Creole seasoning
3 large onions, chopped
1 c. chopped celery
1 bell pepper, chopped
1/2 c. fresh parsley
3 cloves garlic, minced
1 (12 oz.) can tomato paste
2 cans Ro-Tel tomatoes
2 (8 oz.) cans tomato sauce
2 oz. Mexene chili powder
1 Tbsp. cayenne pepper
1 Tbsp. Worcestershire sauce

Directions

1

Cook meat with Creole seasoning in iron pot until brown; drain.
2

Brown onions.
3

Cook celery, bell pepper, parsley, garlic, tomatoes, sauce, paste and Worcestershire for 1 1/2 hours over low heat.
4

Add meat and onions.
5

Add chili powder and cayenne pepper. Add water to cover ingredients.
6

Cook for 30 minutes.
7

If recipe is not salty enough, add 2 more ounces of Tony's seasoning. Freezes well.