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Carnival Chili Serves 8

There really is no right way to make a batch of chili. With beans or without, with tomatoes or without, a base of beef, pork, even chicken — I think the way you make your chili mostly depends on where you’re from. In Texas, where I have cousins (and the place where most food historians agree, chili likely originated), they don’t use beans or tomatoes. True Texas Chili, aka “A Bowl of Red,” is a thick and hearty beef stew made with fiery red chiles. The Texas legislature made A Bowl of Red the state dish back in 1977. In Kansas City, they make a bean chili with barbecued brisket (and sometimes, pork); in New Mexico, they use pork shoulder and tomatillos. But I’m from Louisiana, so I’m a kitchen sink cook. I put everything in my gumbo — and my chili. — Rob Barrilleaux, Designer, Rouses Marketing

FLAMINGEAUX Spanish Town — the largest Mardi Gras parade in Baton Rouge — started 39 years ago as a sort of improvised neighborhood art project and grew from there. The community’s richness and vibrancy made the parade’s success inevitable. The Spanish Town district is perhaps the loveliest illustration this side of the French Quarter of how diverse cultures can intersect and then elevate a place and its people. The mantra of its thoroughly pink-flamingoed community: “Bad taste is better than no taste at all.” In retrospect, the creation of a parade seems like the perfect and obvious offshoot of this unique neighborhood. - DAVID W. BROWN At the Spanish Town parade each year, there are more plastic pink flamingos on floats, throws and costumes than there are living flamingos in the wild.

WHAT YOU WILL NEED: 1 pound ground turkey 1 pound 85% lean ground beef 1 pound green onion pork sausage, removed from casing 3 stalks celery, diced 2 large onions, diced 1 large bell pepper, diced 1 (10-ounce) can diced Ro-Tel Original Tomatoes and Green Chilies 2 (15-ounce) cans tomato sauce 1 (15-ounce) can black beans, drained and rinsed 1 (15- to 16-ounce) can kidney beans, drained and rinsed 1 (4-ounce) can diced green chiles

HOW TO PREP: In a large heavy pot over medium-high heat, brown turkey, beef and sausage. Add celery, onions and bell pepper, and sauté until tender. Add remaining ingredients and bring to a low boil, stirring often. Cover pot, lower to a simmer and cook for at least 3 hours, stirring occasionally. Taste and adjust seasonings, if needed. Serve hot with cheese, sour cream and avocado for garnish and with corn chips or saltine crackers and lime wedges on the side.

1 (12-ounce) amber beer 1 tablespoon brown sugar ½ cup cola ½ cup chili powder ¼ cup powdered cumin ¹⁄₈ cup paprika Pinch of cayenne (optional) 2 cups beef broth Salt and pepper, to taste FOR SERVING Shredded Kraft Cheddar Cheese Sour cream Sliced avocado Saltine crackers or corn chips Lime, cut into wedges

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