Need MORE BACON! d;^)
6 medium onions, a mixture of diced and chopped, 4 bell peppers, a mixture of chop and diced, 8 cloves of garlic minced, 3 Jalapenos veined and diced/minced
15 oz Andouille sausage and 8 oz Kielbasa cut on an angle and browned.
8 oz. diced bacon crisped and drained
2.5 lbs. of lean hamburger browned and crumbled
2 large & 1 small cans of diced tomatoes
2 Tb Chili Powder, 1 Tb Black pepper, 1 tsp celery seeds, 1 tsp dry mustard
2 Bay leaves, 2 dashes of liquid smoke
1/4 cup Worcestershire Sauce, 1 cup Burgundy wine
2 cans small red kidney beans & 1 can pinto beans, add liquid and reserve beans for later.
Combine all above ingredients and bring to a bare boil. Cover, reduce heat, and simmer for 4-5 hours. Add beans and remove from heat. Rapidly cool in a sink of cold water or set it out in the snow if you have any handy. Refrigerate for two days. Reheat and serve.
I like it over rice with a sprinkle of green onion and cheddar cheese.
The original recipe is from Tony Chachere of Opelousas, Louisiana. I have been trying variations of it for about 25 years.
"Ceterum censeo 0bama esse delendam."
'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
Yum
Now all you need is grilled cheese with bacon and you’ll be set.