This chili has a real Cajun kick to it! Chef Lee is from New Orleans and was taugh this recipe by his father, who owned a restaurant there until Katrina.

INGREDIENTS:

½ Cup Olive Oil
2 Cups Onion chopped fine
1 Clove Garlic chopped fine
1 Large Bell Pepper chopped
2 (4 oz) Cans Diced Jalapeños
3-4 Lbs Meat of your choice cut into cubes the size of your little toe
1 (28 oz) Can Italian tomatoes chopped
2 (8 oz) Cans Tomato Sauce
1 (49 oz) Can Chicken broth (or better yet, make your own broth)
2 Tbl Ground Cumin
4 Tbl California Chili powder
4 Tbl New Mexico Chili powder
1 Tsp Tabasco
2 Tbl Worcestershire
1 Btl Beer

INSTRUCTIONS:

Prep Time: approximately 5 hours.

1. In a heavy skillet, sauté the onions, garlic, bell pepper and jalapeños in olive oil. 2. When onions are translucent, remove onion, garlic and bell pepper and Jalapeños to chili pot and reserve the oil.

3. Brown your meat 1 pound at a time in reserved oil. Add the meat to the chili pot.

4. Add the remaining ingredients (except the beer) then cook for 2 – 3 hours, stirring occasionally. Add additional broth as necessary to keep from sticking

5. Drink the beer, and then adjust the seasoning by taste.

6. Cook in a crock-pot on low for another coupla hours, having additional beer as necessary.

Submitted by Chef Lee Bordelon