Ingredients
- 1 1/2 pounds Ground Round Beef
- Cajun Trinity
- 1 bell pepper (diced)
- 1 sweet onion (diced)
- 2 ribs of celery (diced)
- 1 tablespoon minced Garlic
- 2 tablespoons Chili Powder
- 1/2 to 1 teaspoon Tony’s Creole seasoning
- 2 cans diced Rotel tomatoes
- 1 can Pinto Beans or Chili Beans
- Dash of Tabasco sauce
- 2 cups shredded Cheddar cheese
- Chopped Green Onions
- a large 6 qt pot and a flat wooden utensil
Instructions
Step 1
Take a large 6 qt pot, turn on the stove heat to medium-to-high
Step 2
Pour in 2 tablespoons olive oil. Saute the bell pepper, celery and onion until soft. Add minced garlic.
Step 3
Push the vegetables to the sides and add the ground meat.
Step 4
Begin to break the meat apart with the wooden utensil.
Step 5
Add the 2 tablespoons Chili powder and 1/2 teaspoon of Tony’s Creole Seasoning. Continue to brown the meat by stirring and chopping into small clumps.
Step 6
While the meat is cooking, open Rotel tomatoes.
Step 7
Pour one can in a blender or food processor and puree (remember to put the lid on or you will have a red ceiling). This will create a rich and thick sauce for the chili.
Step 8
Once the meat is well cooked, add the tomato puree and the second can of Rotel tomatoes.
Step 9
Add the pinto beans and stir well.
Step 10
Allow to simmer uncovered on medium-to-low heat #3 for 30-45 minutes stirring occasionally to prevent scorching or burning.
