Mardi Gras Chili

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#35219

Whether you're looking to celebrate Fat Tuesday in style or just want a delicious chili to cozy up with on a cold winter night, you have to give this Mardi Gras chili a try.

serves/makes:

ready in:
2-5 hrs

ingredients

5 pounds andouille sausage, sliced
5 pounds ground beef
5 pounds duck confit, chopped or shredded
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 Spanish onion, diced
1 can (15 ounce size) kidney beans, rinsed and drained
1 can (15 ounce size) Northern beans, rinsed and drained
1 can (15 ounce size) chili beans
2 cans (15 ounce size) tomato puree, more if needed
2 cans (15 ounce size) corn, drained
Cajun seasoning, to taste

directions

Combine the andouille sausage and ground beef in a Dutch oven over medium-high heat. Cook, stirring frequently, until the meat is browned. Drain off any excess grease.

Add the duck confit, bell peppers, onion, beans, tomato puree, Cajun seasoning, and corn to the Dutch oven. Mix well, lower the heat to a simmer, cover the pan and let simmer for 2 hours. Stir the chili occasionally.

Serve the chili hot with crackers or cornbread.