Crawfish Chili

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#60293

The chili is made with lean ground beef, onions, garlic, and a variety of spices. The crawfish tails are added in the last few minutes of cooking so they remain tender.

serves/makes:

ready in:
2-5 hrs

ingredients

1 tablespoon bacon drippings
2 pounds lean ground beef
1 cup chopped onions
1 teaspoon garlic, chopped fine
2 teaspoons salt
1 tablespoon soy sauce
1 teaspoon cayenne pepper
1 teaspoon dried mint
1 tablespoon dried parsley
3 tablespoons chili powder
1 can (8 ounce size) tomato sauce
1 cup dry white wine
1 teaspoon lemon juice
water, if needed
2 pounds crawfish tails, shells removed

directions

Heat the bacon drippings in a large pan or Dutch oven over medium-high heat. Add the ground beef and onions and cook, stirring frequently, until the meat is no longer pink.

Add the garlic, salt, soy sauce, cayenne, mint, parsley, chili powder, tomato sauce, white wine, and lemon juice. Bring the mixture to a boil then reduce the heat to a low simmer. Let simmer for 2 hours, stirring occasionally and adding water if the chili gets too thick.

Stir in the crawfish tails and cook for 5-10 minutes or until the crawfish is cooked.

Serve the crawfish chili hot.

nutrition data

217 calories, 13 grams fat, 3 grams carbohydrates, 20 grams protein per serving. This recipe is low in carbs.

reviews & comments

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