Original Creole Seasoning 
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
Get RecipeWhat would be better than a warm pot of “BOLD-Man” chili. Are you BOLD enough?
Ingredients
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6 Slices Bacon
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1 Pound Smoked Sausage, Sliced
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1 Pound Lean Ground Beef
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1 Large Onion
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1 Large Bell Pepper, Diced
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1 Clove Garlic, Minced
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1 Large Jalapeño, Minced
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1 Teaspoon Dry Mustard
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1 Teaspoon Celery Seeds
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1 Tablespoon Chili Powder
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3 Cups Crushed Tomatoes
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1/2 Cup Worcestershire Sauce
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1 Cup Red Wine
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1 Can (15 Ounces) Pinto Beans
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2 Cans (15 Ounces Each) Kidney Beans
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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.
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