Perfect for winter time, this recipe is a hybrid of chili and jambalaya. You're actually making two complimenting versions of those recipes. Also a good idea when you have leftovers of either.
Chili
1 lb. ground beef
2 tbsp. minced onion
2 cans Rotel tomatoes
1 can Campbells tomato soup
1 can pinto beans
1/4 cup McCormick Chili seasoning
1 tsp. dark chili powder
1 tsp. ground cumin
1 tsp. cayenne pepper
2 cups double strength beef broth
In a large pot, saute beef until brown, drain fat. Add rest of ingredients and simmer for 1 hour.
Jambalaya-ya
1/2 lb. Andouille sausage
1 onion, chopped
1 cup celery, chopped
1 cup green pepper, chopped
1 8 oz. can tomato sauce
2 cups double strength chicken broth
1 cup long grain rice
1 tbsp. gumbo file powder
1 tsp. thyme
1 tsp. cayenne
1 tsp. minced garlic
1 tbsp. cajun spice
1 tbsp. dried parsley
Saute onion, celery, pepper and sausage until veggies are tender and sausage browns. Add rest of ingredients except parsley. Bring to boil and simmer 30 minutes. Remove from heat and stir in parsley.
Serve jambalaya topped with chili in a soup bowl with corn bread.
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