Cross between Cajun ingredients and a similar flavor spice to that of Cincinnati-style chili. Skyline® brand Cincinnati-style chili is what I was inspired by. Can be served over rice with cubed cheese or straight from a bowl.
Preparation Time
35 mins
Cooking Time
1 hr 29 mins
Total Time
2 hr 4 mins
Calories
678 Calories
Recipe Instructions
Step 1
Heat 2 tablespoons oil in a large pot over medium-low heat. Add andouille sausage, pork tenderloin, and bacon; cook and stir until pork is no longer pink, about 12 minutes. Transfer to a plate using a slotted spoon. Drain excess grease.
Step 2
Heat remaining 2 tablespoons oil in the same pot. Add garlic; stir until fragrant, about 15 seconds. Add onions and red bell peppers; cook and stir until tender, about 12 minutes.
Step 3
Return sausage, pork, and bacon to the pot. Add tomato sauce, corn, diced tomatoes, green chile peppers, jalapeno peppers, Burgundy wine, chili powder, baharat, Cajun seasoning, chipotle hot sauce, and browning sauce. Bring to a boil; reduce heat and simmer, covered, until flavors combine, at least 1 hour.
Ingredients
5 cloves garlic, minced
½ cup Burgundy wine
2 (28 ounce) cans tomato sauce
2 slices bacon, diced
2 large red bell peppers, seeded and diced
1 pound pork tenderloin, cubed
2 (4 ounce) cans diced jalapeno peppers
2 (7 ounce) cans diced green chile peppers
1 (14 ounce) can diced tomatoes
¼ cup vegetable oil, divided
2 pounds andouille sausage, cut into cubes
2 large red onions, diced
2 (8 ounce) cans corn, drained (Optional)
7 tablespoons chili powder
2 tablespoons baharat (Middle Eastern spice mix)
1 ½ tablespoons Cajun seasoning (such as Tony Chachere's®)
2 ½ teaspoons chipotle hot sauce (such as Louisiana®)
¼ teaspoon browning sauce (such as Kitchen Bouquet®)
