Original Chili Seasoning Mix 
Chili Seasoning Mix Mild 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeIntroducing Tony’s Chili Mixes! The same robust flavors of Tony’s seasonings are now available in easy and convenient chili mixes, coming in two flavors – Original and Mild. Firehouse Grub uses the Original Chili Seasoning Mix in his Hearty Creole Chili. With BOLD Creole flavor, this chili is perfect for those chilly winter evenings, tailgates and, of course, the firehouse!
Ingredients
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2 Pounds Ground Beef
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1 Box Tony’s Original Chili Seasoning Mix
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2 Cans Fire Roasted Diced Tomatoes
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1 Can Pinto Beans
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1 Jalapeño, Diced
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1 Yellow Onion, Diced
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3 Celery Ribs, Diced
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2 Cups Water (If Simmering for Multiple Hours, Use 3 Cups)
- Clear
Directions
- Heat skillet or pot to medium-high heat.
- Dice jalapeño, onion and celery.
- Brown meat along with the jalapeño, onion and celery.
- Drain fat.
- Add Tony’s Original Chili Seasoning Mix, canned tomatoes, beans and water to the beef mixture. Stir to combine.
- Bring to a boil, reduce heat and simmer for 20-30 minutes. If simmering longer, be sure to add an extra cup of water. Firehouse Grub simmered his chili on the smoker set to 250°F for 2 hours, stirring every 20-30 minutes. If you don’t have a smoker, you can keep it on the stove top and simmer, or you can bake it in the oven at 250°F for a couple of hours.
- Serve warm and enjoy!
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
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