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  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 1/2 pound andouille sausage, chopped
  • 1 1/2 pounds ground chicken
  • 1 1/2 pounds ground pork
  • 3 ribs celery, chopped
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, chopped
  • 4 tablespoons hot sauce (like Red Hot or Tabasco)
  • 2 sprigs thyme
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoon paprika
  • 1 tablespoon cayenne pepper
  • 3 cups chicken stock
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can tomato sauce
  • Salt and freshly ground black pepper
  • 2 bunches scallions, chopped
  • 1 large bag plain Fritos


Serves: 8 servings




Heat EVOO in a large Dutch oven pot and cook the andouille sausage for about 2 minutes. Add the ground chicken and pork in an even layer; do not overcrowd the pot. Break up the meat with the back of a wooden spoon and scrape up the bits at the bottom. Continue to cook until all the meat is super-duper brown. To the pot, add the celery, onion, green bell pepper and garlic, and cook for 3-4 minutes.




Add the hot sauce, thyme, chili powder, cumin, paprika and cayenne, and continue cooking for another minute. Pour in the stock, crushed tomatoes and tomato sauce, bring to a bubble and turn down to a simmer. Let cook for another 20 minutes or until reduced.




Season the chili with salt and freshly ground black pepper. Serve with some crushed fritos and chopped scallions on top.