3 Meat Chili with Sour Cream Remoulade topping

The trick is knowing which type of chili to make. There are so many different types, such as vegetarian, turkey, beef, and even vegan. However you like it best, there's a chili recipe for you during this cold time of year. This 3 meat chili with Chilau will certainly knock your socks off! Adjust the meat to your preference or go vegetarian by adding more hearty vegetables. The sour cream remoulade is a game changer that will eventually be the topping on everything you cook. 

Make an 8 quart pot to feed a family with plenty left overs

• 1 Cup Chilau Flavor Base (Original or Gumbo)
• 1 Tbsp Chilau Boil Bomb (Add more for spicier option)
• 2 28oz Cans of Crushed Tomato
• 2 16oz Cans of Red Beans
• 2 16oz Cans of Diced Tomatoes
• 2 lbs Ground Chuck Beef
• 1 lb Chorizo Sausage
• 1 lb Regular Ground Sausage (preference)
• 1 Cup Chopped Onions
• 1 Cup Chopped Green Bell Pepper
• Chilau Garlic Pepper or seasoned salt to taste
• 2 tbsp Cooking Oil (Olive, Canola, preference.)

Sour Cream Remoulade

• 1 Cup Mayo
• 1 Cup Sour Cream
• 2 Tbsp Chilau Flavor Base (Original or Gumbo)
• 1 Tbsp Prepared horseradish
• Chilau Garlic Pepper to taste

Pot

• 8 quart dutch oven (Need one? Click here)

1. Add oil to pot and on medium high heat add veggies and dry seasoning. Sauté veggies until tender. 
2. Add meats and cook until brown
3. Taste meat and adjust seasoning
4. Add liquid and simmer 30 minutes
5. Taste sauce and adjust to your preference. Want more fire? Add Boil Bomb
6. Mix Sour Cream Remoulade ingredients and add to a squeeze bottle 

Once chili reaches your desired flavor serve as is or over rice. Top with cheese green onion and Sour Cream Remoulade. Yummy!!!!