Kristen's Creole Chili
1/4 cup of shallots
1 cup diced onions
1/4 cup finely diced garlic
3 ounces vegetable oil
2 pounds ground beef, chopped in food processor
1 pound chorizo, chopped in food processor
1 pound Andouille sausage, chopped in food processor
1 cup red peppers, diced medium
1 cup green peppers, diced medium
2 tbsp. Worchester sauce
1/4 cup white wine
1 cup cooked red beans
1 cup cooked black beans
1/4 cup good BBQ sauce
12 ounces smoked monterey jack cheese
2 tsp. cayenne pepper
1/4 cup chili powder
Salt to taste
1 tbsp. pepper
2 tbsp. cumin
2 tbsp. ground fennel seeds
2 tsp. ginger powder
1 28 ounce can whole tomatoes slightly pulsed in food processor
1 28 ounce can tomato puree
Combine first 4 ingredients in a hot pan, sauté.
Add all meat and peppers and sauté for 5 minutes.
Add worchester sauce and white wine, let simmer for one minute.
Add beans, spices, bbq sauce, tomatoes, and puree and let simmer for 50 minutes to an hour.
When serving, drizzle with smoked monterey jack cheese on top and enjoy!