Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeWhat would be better than a warm pot of “BOLD-Man” chili. Are you BOLD enough?
Ingredients
-
6 Slices Bacon
-
1 Pound Smoked Sausage, Sliced
-
1 Pound Lean Ground Beef
-
1 Large Onion
-
1 Large Bell Pepper, Diced
-
1 Clove Garlic, Minced
-
1 Large Jalapeño, Minced
-
1 Teaspoon Dry Mustard
-
1 Teaspoon Celery Seeds
-
1 Tablespoon Chili Powder
-
3 Cups Crushed Tomatoes
-
1/2 Cup Worcestershire Sauce
-
1 Cup Red Wine
-
1 Can (15 Ounces) Pinto Beans
-
2 Cans (15 Ounces Each) Kidney Beans
-
Tony’s Original Creole Seasoning, to Taste
- Clear
Directions
- In a Dutch oven over high heat, cook bacon until crisp and remove, crumble and set aside.
- Place the sliced sausage into the pot and cook until brown, remove and set aside with bacon. Then the ground beef may be added and cooked until completely browned. Remove and pour off excess fat.
- In the same pot, sauté onions, bell pepper, jalapeño and garlic. Cook until onions become translucent, about 10-15 minutes.
- Stir in dry mustard, celery seed and chili powder, and simmer for 10 minutes.
- Add tomato, Worcestershire, wine and all cooked meats to the pot and mix well and heat to boiling.
- Reduce heat to medium to simmer and add Tony’s BOLD seasoning and simmer for 30 minutes, stirring occasionally.
- Add beans with liquid and heat to boiling, reduce heat and simmer for 1 hour.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
Get Recipe