Cooler weather means it’s chili season! This Seminoles version features a ton of flavor with a variety of beans and peppers.
Seminole Chili
2017-10-24 14:56:52
Serves 4
Cooler weather means it’s chili season! This Seminoles version features a ton of flavor with a variety of beans and peppers.
Ingredients
- Ingredients
- 1 can 16 oz pinto beans
- 1 can 16 oz black beans
- 1 can 16 oz Great Northern beans
- 1 can 16 oz chili beans
- 1 can 14.5 oz fire roasted garlic diced tomatoes
- 1 serrano pepper, small diced
- 1 poblano pepper, small diced
- 1 medium green pepper, small diced
- 1 medium sweet onion, small diced
- 3 tbsp. oil blend
- ¼ cup Cajun blend
- 1 garlic clove, minced
- 1 bunch green onion, cut on bias
- 2 oz parsley, chopped
- 1 lb Seminole beef ground chuck 80/20
- Salt & Pepper to taste
Instructions
- Heat oil in cast iron pot, then add dry Cajun blend spice and cook for 5-6 minutes. Add onions, peppers and garlic and cook until translucent.
- Add ground chuck and season with salt and pepper. Cook meat until done.
- Add beans, do not drain. Then incorporate fire-roasted tomatoes.
- Add fresh aromatics, green onions and parsley.
- Simmer on low for 2 to 3 hours. Allow longer simmer if you have the time to bring out more flavor.
Make a toppings bar with your favorites
- Sour Cream
- Green Onions
- Shredded Cheddar
Notes
- New Orleans Cajun Spice
- 1 cup cayenne pepper
- 1 cup red pepper
- 2 cup paprika
- 2 cup black pepper
- 1 cup cumin
- 4 cup chili powder
- 2 cup garlic powder
- 1 cup granulated onion
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