Smoked Cajun Chili

READY IN: 1hr 20mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Call friends and family, let them know you are about to make some awesome Chili, and to be in your kitchen in about an hour.
  • Before the stampede, grab a large (8qt) pot and brown the sausage on high heat (do not drain). The idea here is to get some good browning/sear in the pan so don't fret if it sticks to the bottom, that's the idea. Just don't go overboard and burn it.
  • Throw in the celery, onion and garlic, cover, reduce heat and let it do it's thing for 10 minutes at least. stir frequently.
  • In a separate pan, brown the ground beef (drain) and add it to the pot.
  • Everything else goes in! Be sure to include all the juice from the whole-tomato cans, and I like to cut them very chunky (no more than 3 cuts per tomato) for easy eating.
  • Let it come together at a high simmer for about an hour, less if you can't wait.
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