Paul Prudhomme'S Mandeville Mardi Gras Chili

• 4 Tbsp. chili pepper
• 3 Tbsp. ground cumin
• 1 Tbsp. cayenne pepper
• 2 Tbsp. salt
• 2 Tbsp. paprika
• 1 Tbsp. dried oregano leaves
• 1 Tbsp. dried mustard
• 2 1/2 tsp. onion powder
• 2 tsp. garlic powder
• 1/2 tsp. ground nutmeg
• 1 tsp. dried thyme leaves
• 1/2 c. margarine
• 8 c. chopped onion
• 8 c. chopped green pepper
• 3 c. chopped celery
• 3 lb. ground pork
• 2 lb. ground beef
• 1 (28 oz.) can crushed tomatoes
• 1 (28 oz.) can tomato puree
• 4 c. beef stock
• 1/2 c. light molasses
• 2 (4 oz.) cans green chiles
• 7 Tbsp. minced garlic

1. Mix first 11 ingredients in a small bowl and set aside (seasoning mix).
2. In 12-quart heavy saucepan, melt margarine over high heat.
3. Add 3 cups onion and 2 cups bell pepper.
4. Cook 5 minutes.
5. Stir in 3 tablespoons of seasoning mix.
6. Cook until vegetables are soft and brown (about 11 minutes).
7. Set vegetable mixture aside.
8. Cook meat and 3 tablespoons of seasoning mix on high until meat is brown (about 14 minutes).
9. Add reserved vegetables to meat.
10. Add garlic and remainder of the seasoning, onions, celery and green pepper.
11. Cook 7 minutes.
12. Add tomatoes and puree and beef stock.
13. Cook, covered, about 2 hours.
14. Add molasses and green chiles and cook about 15 more minutes.

chili pepper, ground cumin, cayenne pepper, salt, paprika, oregano, mustard, onion powder, garlic powder, ground nutmeg, thyme, margarine, onion, green pepper, celery, ground pork, ground beef, tomatoes, tomato puree, beef stock, light molasses, green chiles, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=995038 (may not work)