Paul Prudhomme’s Mandeville Mardi Gras Chili
This is my signature chili. I always make this for drop-ins on Halloween, on Christmas Eve, and for tailgating. Warning: it takes two hours of prep time.
4 tablespoons chili powder
3 tablespoons ground cumin
1 tablespoon cayenne pepper (try half this then add more according to your preference)
2 tablespoons salt
2 tablespoons paprika
1 tablespoon dried oregano leaves
1 tablespoon dried mustard
2 1/2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon ground nutmeg
1 teaspoon dried thyme leaves
1/2 cup margarine
8 cups chopped onion
8 cups chopped green pepper
3 pounds ground pork
2 pounds ground beef
7 tablespoons minced garlic
3 cups chopped celery
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can tomato puree
4 cups beef stock
1/2 cup light molasses
2 (4 ounces each) cans of chopped green chilies
4 cans dark red kidney beans (not called for in Prudhomme's recipe, but we like beans in our chili)
Mix first 11 ingredients in a small bowl and set aside. In a 12-quart heavy saucepan, melt margarine over high heat. Add 3 cups onion and 2 cups bell pepper, and cook 5 minutes. Stir in 3 tablespoons of the seasoning mix, and cook until vegetables are soft and brown (about 11 minutes). Transfer vegetable mixture to another container. Cook meat and 3 tablespoons of the seasoning mix over high heat until meat is brown (about 14 minutes). Add reserved vegetables to the meat. Add garlic and the remainder of the seasoning, onions, celery, green pepper, and cook 7 minutes. Add tomatoes, tomato puree, and beef stock, and cook covered for about two hours. Add kidney beans, molasses and green chilies and cook for about 15 more minutes. Makes 5 1/2 quarts.
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