Hearty Creole Chili
  • 2 Pounds Ground Beef
  • 1 Box Tony’s Original Chili Seasoning Mix
  • 2 Cans Fire Roasted Diced Tomatoes
  • 1 Can Pinto Beans
  • 1 Jalapeño, Diced
  • 1 Yellow Onion, Diced
  • 3 Celery Ribs, Diced
  • 2 Cups Water (If simmering for multiple hours, use 3 cups)
  1. Heat skillet or pot to medium-high heat.
  2. Dice jalapeño, onion and celery.
  3. Brown meat along with the jalapeño, onion and celery.
  4. Drain fat.
  5. Add Tony’s Original Chili Seasoning Mix, canned tomatoes, beans and water to the beef mixture. Stir to combine.
  6. Bring to a boil, reduce heat and simmer for 20-30 minutes. If simmering longer, be sure to add an extra cup of water. @firehousegrub simmered his chili on a smoker set to 250°F for 2 hours, stirring every 20-30 minutes. If you don’t have a smoker, you can keep it on the stove top and simmer, or you can bake it in the oven at 250°F for a couple of hours.
*This recipe has not been tested by the Hoffman Media test kitchen.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/introducing-tony-chacheres-chili-seasoning-mixes/