Creole Style Chili Recipes

Steps:

• In a large skillet, cook beef (& sausage if added) until no longer pink; drain off fat.
• In a slow cooker stir together meat with all listed ingredients.
• Cover and cook on low heat for 7 to 8 hours.

Steps:

• In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
• Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

Steps:

• Heat oil in large saucepan over medium-high heat. Add ground chicken, sausage and 1 teaspoon chili powder; cook 5 to 7 minutes or until chicken is no longer pink. Remove meat mixture from saucepan; set aside.
• Add onion, pepper and garlic; cook 5 minutes or until tender, stirring occasionally. Add cumin, paprika, salt and remaining 1 teaspoon chili powder; cook 1 to 2 minutes more or until spices are fragrant.
• Return cooked meat mixture to saucepan; stir in crushed tomatoes, beans and undrained tomatoes. Bring to a boil. Reduce heat and simmer 10 minutes or until mixture is hot. Top each serving with sour cream and parsley, if desired.

Steps:

• Mix spices (except blackening seasoning) together to make spice blend.
• Heat oil in large saucepan over medium-high heat.
• Render sausage in oil for 5-7 minutes.
• Add onions; cook another 4-5 minutes.
• Stir in broth, green chilies and spice blend; simmer 15 minutes.
• In a small pan melt butter for sauté. Heavily coat shrimp with blackening seasoning and sauté in melted butter 2-3 minutes on each side.
• Stir in beans and shrimp, reserving a few shrimp for garnish. Simmer 5 minutes.
• Top with onions.
• Garnish with Monterey Jack cheese and two blackened shrimp.

Steps:

• In a saucepan, bring the broth, rice, onion, 1 teaspoon garlic, chili powder, salt, turmeric, pepper and bay leaf to a boil. Reduce heat; cover and simmer until rice is tender, about 20 minutes. Discard bay leaf. , In a skillet over medium-high heat, saute the next 7 ingredients and remaining garlic in butter for 2 minutes. Add mushrooms; cook until peppers are crisp-tender. Add tomato and peas; heat through. Remove from the heat. Add rice; keep warm. , In another skillet, cook and stir chicken in lemon juice over medium-high heat until no longer pink. Add to rice mixture; toss. Top with almonds.