Chili on a Stick

[DeadbeatFloatRider]

3 pounds ground round
15 ¾ oz. (3 medium) onions
1 TBS bacon drippings
1 ¼ oz. (8 cloves) garlic
11 oz. (2) green bell peppers
Combine in large pot and fry down on medium heat—I cut and add as I go.

Then add:
1 can (15.5 oz.)
black beans
pinto beans
red beans

Drain juice, but don’t rinse

1 can (14.5 oz.)
diced tomatoes
petite cut diced tomatoes
1 can (6 oz.) tomato paste
1 can (28 oz.) Italian sauce
2 cups white wine
8 oz. (2 cans) green chilis (and juice)
2 oz. shredded carrots

Bring all that to a simmer, then add the spices.
Here they are:
4 TBS chili powder
4 TBS Tony C’s
½ tsp cinnamon
2 tsp cumin 1 tsp dry mustard
1 tsp powdered ginger
2 TBS cilantro
5 TBS molasses
1 shake hickory Liquid Smoke

Barely cook on low heat as long as you can stand the suspense

[Slow42]

Sounds like a very interesting recipe. I live chili. Never heard of putting carrots in chili before. How long do you cook your chili till thick or keep it thin. The name Chili on a Stick? Couldn’t help but to ask

[The Baker]

How would you describe "Tony C's" ?

I don't think we have anything by that trade name in Australia.
Thanks.

Geoff

[NJen]

Tony C's is a creole seasoning, it has the following ingredients in it;

Salt, Red Pepper, Black Pepper, Chili Powder (Chili Pepper, Spices, Salt, Garlic Powder), Garlic, Silicon Dioxide (to prevent caking).

[The Baker]

Thanks.

Geoff

[acfixer69]

I think he is referring to this stuff https://www.tonychachere.com/Seasonings-C15.aspx

[Chauncey]

Yup its creole seasoning. We have alot of brands here, its also called cajun seasoning. Zatarains may be easier to find else where.