Chili

• 5 lb. ground beef or deer
• 2 oz. Tony Chachere Creole seasoning
• 3 large onions, chopped
• 1 c. chopped celery
• 1 bell pepper, chopped
• 1/2 c. fresh parsley
• 3 cloves garlic, minced
• 1 (12 oz.) can tomato paste
• 2 cans Ro-Tel tomatoes
• 2 (8 oz.) cans tomato sauce
• 2 oz. Mexene chili powder
• 1 Tbsp. cayenne pepper
• 1 Tbsp. Worcestershire sauce

1. Cook meat with Creole seasoning in iron pot until brown; drain.
2. Brown onions.
3. Cook celery, bell pepper, parsley, garlic, tomatoes, sauce, paste and Worcestershire for 1 1/2 hours over low heat.
4. Add meat and onions.
5. Add chili powder and cayenne pepper. Add water to cover ingredients.
6. Cook for 30 minutes.
7. If recipe is not salty enough, add 2 more ounces of Tony's seasoning. Freezes well.

ground beef, chachere, onions, celery, bell pepper, fresh parsley, garlic, tomato paste, rotel, tomato sauce, chili powder, cayenne pepper, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=400288 (may not work)