Kick off this week’s festivities with a brunch chili! This Louisiana-style chili is spooned over English
muffins and topped with poached eggs and Hollandaise sauce – kind of an Eggs Benedict meets
Sloppy Joe moment. We love Hollandaise here at CFC, but quite frankly find it too fussy to make from
scratch. Knorr makes a nice base mix that’s easy and won’t break. Gumbo file is a spice made from
ground sassafras root that adds a distinctive cajun flavor and thickens the chili a bit as well. You should
be able to find it in any major supermarket. Whip up a batch of Bloody Marys and dig in!
Level of Difficulty: Easy
1 tablespoon canola oil
1 large celery rib, diced
1 small onion, diced
1 medium green bell pepper, diced
1 lb. ground beef (round or sirloin)
2 tablespoons creole seasoning (recipe follows)
2 (15 oz.) cans stewed tomatoes
1 (16 oz.) can red beans, drained
6 ounces smoked sausage (we used Spanish chorizo), diced
1 tablespoon gumbo file seasoning
1 packet Knorr Hollandaise sauce
1 cup milk
¼ cup butter
4 English muffins
Smoked paprika (garnish)
In a large stockpot, heat the canola oil. Add celery, onion and bell pepper and sauté over medium heat
for 10 minutes. Add ground beef and brown well, breaking up with the veggies. Drain well. Add creole
seasoning, stewed tomatoes, red beans and smoked sausage. Bring to a simmer and cook for 30
minutes, stirring occasionally. Add gumbo file and cook another few minutes.
In a small saucepan, whisk Hollandaise mix with milk. Add butter and bring to a boil, stirring constantly
until smooth and thick. Keep warm.
Poach the eggs to desired level of doneness. Toast English muffins.
To serve, plate two toasted English muffin halves on a plate, spoon chili onto each half, top with a
poached egg and Hollandaise sauce. Sprinkle with smoked paprika.
Creole Seasoning - from http://allrecipes.com/Recipe/Creole-Seasoning-Blend/detail.aspx - we’ve cut
it into a third for this recipe, as follows:
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoons black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
5 teaspoons paprika
1 tablespoon salt
Mix all ingredients and store in an airtight container.