Heat the oil in a large, heavy pot over medium heat. Add the beef, salt, pepper, TABASCO® Sauce, and Accent and cook, stirring, until all the pink disappears. Add the onions, celery, bell peppers, and garlic and cook, stirring, until the onions are soft and lightly golden, about 10 minutes. Add the tomato paste and 1 tablespoon of the chili powder and mix well. Cook, covered, stirring occasionally, over very low heat for at least 2 hours and as long as 3 hours.
Combine the remaining 1 tablespoon chili powder with the flour in a small bowl and blend well, then add the water and stir to mix. Add to the pot of chili and cook, stirring, for about 1 minute.
Turn off the heat and let sit for about 15 minutes, stirring occasionally, before serving.
Makes about 1½ quarts
Eula Mae’s Halloween Hot Dogs, which are topped with this chili, are served at the annual Halloween Bonfire on Avery Island, a longstanding tradition. In an excerpt from Eula Mae’s Cajun Kitchen, Eula Mae shares, “I always get up early and put the chili cooking, then let it simmer for the better part of the day. The wieners are put at the end of bamboo sticks, since we have lots of bamboo on the Island, and are roasted on an open pit of burning charcoal and wood. The wieners are then plopped on a warm bun with a scoop of the chili.”
Recipe from Eula Mae’s Cajun Kitchen: Cooking Through the Seasons on Avery Island
Published by The Harvard Common Press (2002)