Cajun Chil-Lee
Easy
Fairly cheap
This chili has a real Cajun kick to it! Chef Lee is from New Orleans and was taught this recipe by his father, who owned a restaurant there until Katrina.
Prep
Cook
Ingredients
For
15
Batch(es)
Ingredients
| 1/2 cup Olive Oil |
| 2 cups Onion chopped fine |
| 1 clove Garlic chopped fine |
| 1 lg Bell Pepper chopped |
| 2 4oz cans Diced Jalapeños |
| 4 lbs Meat of your choice cut into cubes the size of your little toe |
| 1 28oz can Italian tomatoes chopped |
| 2 8oz cans Tomato Sauce |
| 1 49oz can Chicken broth (or better yet, make your own broth) |
| 2 tbl Ground Cumin |
| 4 tbl California Chili powder |
| 4 tbl New Mexico Chili powder |
| 1 tsp Tabasco |
| 2 tbl Worcestershire |
| 1 btl Beer |
Cajun Chil-Lee Directions
- In a heavy skillet, sauté the onions, garlic, bell pepper and jalapeños in olive oil.
- When onions are translucent, remove onion, garlic and bell pepper and Jalapeños to chili pot and reserve the oil.
- Brown your meat 1 pound at a time in reserved oil. Add the meat to the chili pot.
- Add the remaining ingredients (except the beer) then cook for 2 – 3 hours, stirring occasionally. Add additional broth as necessary to keep from sticking
- Drink the beer, and then adjust the seasoning by taste.
- Cook in a crock-pot on low for another couple hours, having additional beer as necessary.
Recipe notes
Submitted by Chef Lee Bordelon