1 lb. andouille (I like Savoie's) or smoked sausage, sliced
15 oz. hot chorizo
1 lb. ground beef
1 large yellow onion, chopped
2 large cloves garlic, minced
1/4 cup chili powder
2 Tbsp. Creole seasoning (see below)
salt to taste
1 tsp. cumin seed
(2) 10 oz. cans Rotel Original (not drained)
(2) 8 oz. cans Hunt's Roasted Garlic Tomato Sauce
1/4 cup Hunt's ketchup
Note: To make it less spicy, use mild chorizo and/or mild Rotel.
Brown the andouille, chorizo and ground beef in a large stock pot till it's all fully cooked. Drain the liquid into a large bowl and reserve.
Return the meat to the pot. Add the chopped onion and minced garlic and continue cooking on med-high till the onion starts to become translucent (2-4 min), stirring frequently. Stir in the chili powder, Creole seasoning, salt and cumin and cook another 2 minutes, stirring frequently. Add back 2 Tbsp. of the drained fat/seasonings from before and cook another 2 min. Add the Rotel, tomato sauce, and ketchup and bring to a boil. Turn the heat down to low and simmer for about 30 minutes.
A word about the Creole seasoning:
I use Chuck Taggert's recipe from The Gumbo Pages, the best cajun recipe website there is. It's a lot to do just for one recipe, but you can of course keep using it as a general purpose seasoning. The great thing about it is that it doesn't have any salt. You get to add the salt as you see fit. If you don't want to make your own, something like Tony Chachere's or Old Bay should work, and then you probably wouldn't have to add any extra salt.
Creole Seasoning Blend
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons dried oregano
• 2 tablespoons dried sweet basil
• 1 tablespoon dried thyme
• 1 tablespoon black pepper
• 1 tablespoon white pepper
• 1 tablespoon (or less) cayenne pepper
• 1 tablespoon celery seed
• 5 tablespoons sweet paprika