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Creole-Style Chili - Rachael Ray

Rachael Ray
  • minutes
  • Serves

INGREDIENTS

1

box corn muffin mix

1 cup

frozen corn, defrosted

2 tbsp

chili powder, divided

2 cups

aged cheddar cheese, grated and divided

3 tbsp

honey

2 tbsp

extra virgin olive oil (EVOO)

3/4 lb

andouille sausage, peeled

1 1/2 lb

beef, veal or pork meatloaf mix

1

bay leaf

3

celery stalks, chopped

1

large onion, chopped

6 cloves

garlic, chopped

1

green bell pepper, chopped

5

thyme sprigs

Salt and freshly ground black pepper

1

bottle beer, lager style

1 cup

chicken stock

1 cup

hot sauce

1 can

diced, fire-roasted tomatoes (28 ounces)

1 can

red beans (15 ounces) (optional)

4

scallions, sliced

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