- 2.5lb beef (cut up into small bits)
- 2.4lb chicken breasts (frozen)
- 2 large yellow onions chopped coarse
- 10-14 garlic cloves chopped coarse
- 1lb small sweet peppers (multi colored, halved or quartered depending on size)
- 2 chopped green peppers
- 2 chopped anaheim chiles
- 3 cans black beans
- 4 cans pinto beans
- 2 cans light red pinto beans
- 2 cans chopped tomato with chiles (rotel or similar, use 3 cans if using rotel cans cause they’re smaller)
- 3 cans chopped tomato
- 1 can tomato paste
- seasoning blend for meat: vegetable or olive oil, paprika, salt, cayenne pepper, ground cumin, dried thyme, pepper, oregano, cajun seasoning
- rub frozen chicken breasts and chopped beef with the seasoning blend and place in seperate covered containers for 20 minutes (good time to chop our veg)
- place frozen chicken breasts and any seasoning that dripped off in baking dishes put onion garlic and some of the sweet peppers around frozen chicken breasts and place in preheated 450F oven for 1 hour (or until internal temperature in the middle of the largest piece reaches 165F) the ends of some of the onion garlic and peppers will scorch, thats ok, this is cajun afterall.
- in a large frying pan cook the beef, remaining sweet peppers, chiles and green peppers untill beef is cooked and peppers start to soften.
- in a large (at least 12qt preferably 16qt) stock pot empty contents of all cans except the tomato paste (including the juices from the cans) transfer beef peppers and chiles from skillet to stock pot, remove chicken from baking dish, chop and deposit in stock pot. dump all contents of baking dish (including runoff juices) into stock pot.
- place stock pot on large burner at medium high heat and stir occasionally until boil is reached.
- once boil is reached, reduce heat and let simmer until desired consistency and tenderness is reached. if chili is not thickening to desired thickness stir in a can of tomato paste
- adjust seasoning as needed
total time: 2.5-6 hours