Home
- Preparing Time: 2 hours and 4 minutes
- Total Time: -
- Served Person: 8
- 1/2 cup burgundy wine
- 1 (14 ounce) can diced tomatoes
- 5 cloves garlic, minced
- 1/4 cup vegetable oil, divided
- 7 tablespoons chili powder
- 2 pounds andouille sausage, cut into cubes
- 1 pound pork tenderloin, cubed
- 2 slices bacon, diced
- 2 large red onions, diced
- 2 large red bell peppers, seeded and diced
- 2 (28 ounce) cans tomato sauce
- 2 (8 ounce) cans corn, drained (optional)
- 2 (7 ounce) cans diced green chile peppers
- 2 (4 ounce) cans diced jalapeno peppers
- 2 tablespoons baharat (middle eastern spice mix)
- 1 1/2 tablespoons cajun seasoning (such as tony chachere's®)
- 2 1/2 teaspoons chipotle hot sauce (such as louisiana®)
- 1/4 teaspoon browning sauce (such as kitchen bouquet®)
- Carbohydrate 42.3
- Cholesterol 93
- Fat 44.3
- Protein 30.4
- Sodium 3800
- Calories 678 calories;
Heat 2 tablespoons oil in a large pot over medium-low heat. Add andouille sausage, pork tenderloin, and bacon; cook and stir until pork is no longer pink, about 12 minutes. Transfer to a plate using a slotted spoon. Drain excess grease. Heat remaining 2 tablespoons oil in the same pot. Add garlic; stir until fragrant, about 15 seconds. Add onions and red bell peppers; cook and stir until tender, about 12 minutes. Return sausage, pork, and bacon to the pot. Add tomato sauce, corn, diced tomatoes, green chile peppers, jalapeno peppers, Burgundy wine, chili powder, baharat, Cajun seasoning, chipotle hot sauce, and browning sauce. Bring to a boil; reduce heat and simmer, covered, until flavors combine, at least 1 hour.
