Jay Ducote's BBQ Chili
BATON ROUGE - Local chef and food blogger Jay Ducote dropped by News 2 at 4 Friday evening with a recipe for his BBQ Chili that is sure to warm you up as the temperatures outside cool down.
Makes about 8 servings
2 lbs Ground Chuck 80/20
1 Medium Yellow Onion, diced
1 Red Bell Pepper, diced
1 Green Bell Pepper, diced
6 Cloves Garlic, minced
1 Serrano, seeded and diced
1 Jalapeño, seeded and diced
1/2lb Andouille, diced
12 oz dark beer
1/2 cup Jay D's Spicy & Sweet BBQ Rub
1 tbs Mexican Oregano
1 tsp Chili Powder
1 tsp Chile de Arbol, can sub a different chili powder such as ancho, or just additional chili powder
1 tsp Coriander
1 tsp Cumin
12.7 fl oz bottle of Jay D's Louisiana BBQ sauce
Cheddar Cheese, Chopped Green Onions, Sour Cream, etc. to garnish
In a cast iron dutch oven, cook the ground beef over medium heat. Cook until all the beef is brown, stirring occasionally, about 10 minutes. Remove the beef from the pot with a slotted spoon, straining out the grease. Reserve the beef. Discard all but a couple tablespoons of the grease which can be left in the bottom of the pot.
If the same dutch oven over medium high heat, saute onion, bell peppers, garlic, serrano and jalapeno. Cook until the onions have been sweated and all the vegetables begin to soften, about 7 minutes.
Add the andouille to the vegetables and stir. Cook the andouille with the vegetables until the andouille starts to brown, around 5 minutes.
Return the beef to the pot and stir. Add the beer and the Jay D's BBQ Rub and stir. Simmer for 5 minutes.
Add the oregano, chili powder, chili de arbol, coriander and cumin. Stir and continue to simmer for another 5 minutes.
Add the Jay D's Louisiana Barbecue Sauce. Stir and simmer everything for another 10-20 minutes.
Serve warm in a bowl. It can be served over rice, with tortilla chips, as a Frito pie or eaten by itself. If desired, garnish with cheddar cheese and/or chopped green onions, sour cream, or anything else you can think of.
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