Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

This is my version of Rachael Ray's "Ragin' Cajun Chili."

Ingredients Nutrition

Directions

  1. Place the hot links in a large stockpot.
  2. Heat 2 T olive oil in a large skillet and add the ground turkey. Break up the meat with the back of a wooden spoon and continue to cook until all the meat is browned.
  3. Add the celery, onion, bell peppers and garlic, cook for 3-4 minutes.
  4. Put the meat and veggies in the stockpot with the sausage.
  5. To the stockpot, add the hot sauce, chili powder, cumin, paprika, cayenne, Creole seasoning, stock, crushed tomatoes, tomato sauce, V8 and both beans. Stir until combined and bring to a bubble.
  6. Turn heat down to a simmer and cook for at least 1 hour.
  7. Season the chili with salt and pepper. Serve with some crushed Fritos and chopped scallions on top.

Reviews

(4)
Most Helpful

It's good! Not hot at all in this Texan's opinion. Salty enough without adding salt. I followed the recipe exactly.

KatrinaVanTassel January 27, 2013

This was delicious. I made as directed except for two small changes... I used jalapeno sausage and let it simmer for several hours (my family doesn't want their veggies to crunch at all). Last night it was a 4, but eating it today for lunch it is definitely a 5. Thanks!

Megan Michelle September 29, 2008

We really loved this. DH said, this is bazaar when he found out there was hot link sausages in it. The more he ate the more it loved it. But I have to be honest and say that his most favorite chili is recipe #199378. It use to be one that I have been making for years and every new recipe I made he would compare to that one. This is a keeper but I'm sure he will request his new favorite when I tell him I'm making chili. rickoholic83 thanks for another great chili recipe.

teresas October 30, 2007

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