That right there is some chili. Some Cajun chili. Some spicy Cajun chili. Do you require the recipe to this? I'm guessing you do. If I was a good little blogger I'd have had these amazing in progress shots of this spicy creation, but I'm not. So all I have is this crappy Instagram picture of a reheated saucepan of chili that we used to put on hot dogs tonight.
Before we get into the whole "this is what you need" and "this is how you make it", let me throw this disclaimer out there: I am in no way a professional chef. I cook for my friends and family, and do it with love. These recipes that make their way onto my blog may not have exact measurements because I have a tendency to throw shit in without measuring or even thinking twice about it. I encourage anyone silly enough to try my recipes to take stuff out and put stuff in and please let me know how it turns out.
This is what you need:
- 2 pounds of lean hamburger meat (we buy a cow and put it in our freezer, more on that later.)
- 1/2 large sweet Texas onion, finely chopped (or if you're a sad panda and don't have access to sweet Texas onions just use a yellow one. Whomp wah.)
- 1/2 green bell pepper, finely chopped
- 3 or 4 cans of Rotel, pureed into a smooth liquid
- chili powder
- garlic powder
- Tony's cajun seasoning (this is the seasoning of the Gods, just in case you're wondering.)
- 2 cans of Ranch Style Beans with the juice (you don't know what Ranch Style Beans are? Run, run far far away from this blog, you are deprived and I feel sorry for you. Ok, not really, you don't have to run, but you're missing out, and you can omit the beans from this recipe. And I mourn you for not having these amazing cans of beans. Sad panda.)
- Tabasco sauce
- Cayenne pepper
- Pickled jalapeno slices, diced
This is how you make it:
- You only need one good sized stock pot. Cook the onions, bell pepper, and hamburger meat together until the meat is done and the onions and bell peppers are nice and soft. Yummm.
- Add in 2 teaspoons (or so, maybe more) of chili powder. It should coat everything in the pot to a nice chili color.
- Add in garlic powder to taste, and one tablespoon of Tony's. Give it a couple dashes of cayenne pepper if you're feeling extra spicy (you should be, so do it.)
- Now for the Rotel. This is what I use in place of tomato sauce, because we're just not extra tomato-y kind of people at the Casa de Wilson. And we don't like chunks of tomato in anything, just our preference. I use my super fancy awesome Tangerine Orange Kitchen Aid blender to liquefy the stuff. Use 3 or 4 cans, depending on the level of thickness you want of the chili. It always varies when I make it, it's good with 3, it's good with 4. It's really up to you. Choose your own Adventure! (Remember those awesome books? Note to self, buy those for the kids.)
- Ok, back to the chili.
- Add a couple dashes of Tabasco sauce and a spoonful or so of the jalapenos. That step is only for the extra spicy cookers out there, so just go ahead and do it, it'll put hair on your chest and clear your sinuses, you'll thank me for it, I'm almost sure of it.
- Add in the beans, juice and all. When my Momma made chili when I was a wee little cooker just learning, she would heat the beans up and let you add them if you really wanted them, or just eat them separately, because those beans are f'n awesome. But, I married a man not from the south, and apparently chili goes in beans like peanut butter goes with jelly, so we add it in there. No one really seems to mind. Plus, it makes your chili go further, more bang for your buck, BAM!
- Let all this cook together as long as you can resist sticking your face it in. And be careful when you do, this shit is hot.
If you're smart, you put shredded cheese on top of it. And possibly add in some Fritos. Or you can eat it as is, because it's good any way you get it in your face. Enjoy!