Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Cajun Slow Cooker Chili
Online Circular Online Circular Videos Videos
  Category  Search  

 
Cajun Slow Cooker Chili
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 4 hours
Prep Time:
 55 minutes
Cook Method:
 simmered
Cook Temp:
 med to high
Directions:
.................................................................................
1. Heat a large nonstick skillet over medium-high heat. Crumble hot Italian sausage and Ground Beef into the hot pan, and cook until evenly browned. Drain excess grease, and return skillet to heat. Stir in mirin until meat is evenly coated. Remove skillet from heat.
2. Set a 5½-quart slow cooker on high, and pour in kidney beans, tomato paste, and diced tomatoes. Add beef bouillon, onion, bell peppers, jalapeño peppers, celery, and pineapple. Add browned meat; stir to blend. Add Cajun Rub, basil, oregano, and Worcestershire sauce. Stir mixture well. Cover and cook on high for 2 hours.
3. Uncover and stir mixture well. Taste and season with salt and pepper if desired. Cover again and let simmer for at least another 2 hours. For best results, refrigerate chili overnight, and reheat on low heat.
4. To serve, ladle hot chili into bowls and pass around with your choice of toppings.

Optional toppings: shredded cheese, sour cream, tortilla or corn chips, crackers.

Source: Courtesy of Hannaford Fresh Magazine, March/April 2007
1 lb Italian sausage, hot, ground
1 1/2 lb Hannaford Inspirations 85% Lean Ground Beef
1/2 cup Mirin wine
1 16 oz Can/Jar White kidney beans, rinsed and drained
2 16 oz Can/Jar Canned dark red kidney beans, drained
12 oz Tomato paste
3 ea Diced tomatoes, 14 1/2" can
4 ea Beef bouillon cubes
1 ea Large onion, chopped
1 ea Green bell pepper, chopped
1 ea Red bell pepper, chopped
3 ea Jalapeño pepper, seeded, chopped
3 ea Celery stalk, diced
5 pce Fresh pineapple rings, chopped
1/4 cup Inspirations Cajun Rub
1 Tbs Dried basil
1 Tbs Dried oregano
1 Tbs Worcestershire sauce
1 ea Salt, dash
1 ea Black pepper, dash


© 2010 Adplex