He-Man Chili

He-Man Chili




  • 1 lb Hot Sausage, sliced into 1-inch pieces
  • 1 lb ground beef
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 whole Louisiana hot green pepper, diced
  • 1 cup Burgundy wine
  • 1 tsp dry mustard
  • 1 tsp celery seeds
  • 2 Tbsp chili powder
  • 3 cup Roma mashed, crushed
  • 4 Tbsp Tony Chachere’s Original Creole Seasoning
  • 1 (15 oz) can Pinto Beans
  • 1 (15 oz) can Kidney Beans


Fry in a Dutch oven until brown. Remove and set aside. Pour off excess fat and fry ground beef. Drain and set aside with the sausage. Pour excess fat from pot. Sauté onions, bell pepper, garlic, and hot pepper over low heat until tender. Stir in wine, mustard, celery seeds, and chili powder. Simmer for 10 minutes. Add mashed tomatoes and meats. Bring to a boil. Reduce heat; add Creole seasoning. Simmer for 30 minutes, stirring occasionally. Add beans and their liquid; return to a boil. Reduce heat and simmer for 1 hour, stirring occasionally.

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