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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: bridgettels
Servings: 10
Sounds delicious! I haven't tried it yet - just found it in Tony Chachere's Cajun Country Cookbook.
6 slices bacon
1 pound hot sausage, Louisiana or Italian
1 pound lean ground beef
1 large onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1 louisiana hot green pepper or jalapeño, diced
1 teaspoon dry mustard
1 teaspoon celery seed
2 tablespoons chili powder
2 cups roma tomatoes
¼ cup Worcestershire sauce
1 cup Burgundy wine
1 15 ounce can pinto beans
2 15 ounce cans kidney beans
tony chachere's original creole seasoning
Brown bacon in large Dutch oven. Remove, crumble and set aside. Slice sausage into one-inch pieces and fry in bacon fat until brown. Remove and set aside with bacon. Pour off excess fat and fry ground beef. Drain and set aside with other meats.
Pour off excess fat from pot. Sauté onion, bell pepper, garlic, and hot pepper over low heat for 2 or 3 minutes. Mash tomatoes. Add tomatoes, Worcestershire sauce, Burgundy wine, and meats to onion mixture. Heat to boiling. Reduce heat and simmer. Season to taste with creole seasoning and simmer for ½ hour, stirring occasionally. Add beans with liquid and heat to boiling. Reduce heat and simmer for 1 hour, stirring occasionally.