18 May 2012

David's favorite Cajun chili

The recipe is mine but I call it David's because my son lives it so much.  his recipe feeds about four people, so feel free to double everything for larger crowds.  Also to spice it up; these measurements are fit for normal folks.


1 pound ground beef/buffalo/venison/turkey
1 large chopped red onion
1 green bell pepper
1 TBS olive oil
1 TBS minced garlic cloves
2 1/2 TBS chili powder
1 (15-ounce) can petite diced tomatoes with jalapenos
1 TBS tomato paste
1 (15-ounce) can red or black beans
Optional: a few ounces of red wine or half a bottle of lager

2 bay leaves
1 tsp salt
1 tsp dried oregano
1 tsp dried basil
1 tsp ground cloves
1 tsp red wine vinegar
1 tsp brown sugar


1. Sautee onions, bell peppers, and garlic in the olive oil.

2. In a large, heavy kettle, brown ground beef with sauteed onions, bell peppers, and garlic; drain.

3. Stir in chili powder, green chili peppers, canned tomatoes, tomato paste, bay leaves, salt, oregano, red wine vinegar, and brown sugar. Cover and cook for 2 hours over low heat.

4. Add beans and cook, uncovered, for 30 minutes.

NOTE: The best chili is made with ground buffalo, if you can get it.  The best drink to accompany it is a good lager.

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