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CAJUN CHILI




Source of Recipe


RACHEL RAY


List of Ingredients








CAJUN CHILI
Ingredients
1/2 pound andouille sausage
3 tablespoons extra-virgin olive oil (EVOO)
1 1/2 pounds ground chicken
1 1/2 pounds ground pork
3 ribs celery
1 large onion
1 green pepper
4 cloves garlic
4 tablespoons hot sauce (Red Hot or Tabasco)
2 sprigs thyme
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoon paprika
1 tablespoon cayenne pepper
3 cups chicken stock
1 28-ounce can crushed tomatoes
1 15-ounce can tomato sauce
Salt and freshly ground black pepper
2 bunches scallions
1 large bag plain Fritos


Recipe








Preparation
Heat EVOO in a large Dutch oven pot and cook the andouille sausage for about 2 minutes. Add the ground chicken and pork in an even layer. Do not overcrowd the pot; the meat should be super-duper brown. Break up the meat with the back of a wooden spoon and scrape up the bits at the bottom. Continue to cook until all the meat is browned. To the pot add the celery, onion, green bell pepper and garlic, and cook for 3-4 minutes.
Add the hot sauce, thyme, chili powder, cumin, paprika and cayenne, and continue cooking for another minute. Pour in the stock, crushed tomatoes and tomato sauce, bring to a bubble and turn down to a simmer. Let cook for another 20 minutes or until reduced.
Season the chili with salt and freshly ground black pepper. Serve with some crushed fritos and chopped scallions on top.