We have another great recipe from Mr. Justin Wilson! Today, let’s cook up his Eazy Chili Jambalaya using leftover or canned chili and store-bought picante sauce for a quick, lip-smackin’ good dinner!
———
Justin Wilson’s Eazy Chili Jambalaya
A down-home, one-pot wonder with a Cajun kick—I gaaah-ron-tee!
SERVINGS: 6-8
PREP TIME: 15 minutes
COOK TIME: 1 hour, 30 minutes
TOTAL TIME: 1 hour, 45 minutes
Ingredients
- 2 cups of canned cooked chili
- 3 cups of uncooked long-grain rice
- 1 cup mild picante sauce
- One 12-ounce bottle of nonalcoholic beer
- 2 teaspoons of salt
- 1 cup of water
Cooking Instructions
- Mix all the ingredients together in a 3-quart pot. Cook over a medium fire until most of the liquid is gone.
- Place the lid on the pot and reduce the fire to a simmer.
- Stir frequently and cook until the rice is done.
- Reduce the fire to its lowest setting and let cook for 30-45 minutes without lifting the lid.
———
Justin Wilson’s videos are brought to you by Lehman’s On the Square.
Related Stories
Tight fed supplies shift margin risk to packers, strengthening cattle price leverage but increasing volatility.
Reduced winter placements indicate tighter fed cattle supplies and greater leverage during peak-demand months.
Retail pricing confirms tight cattle supplies and supports continued leverage for producers, reinforcing the need for disciplined risk management.
Tennessee Rep. John Rose joined us to pay tribute to his friend and colleague, Rep. Doug LaMalfa, a true Champion of Rural America.
Seasonal boxed beef softness does not change the tight-supply outlook — leverage remains closer to the farm gate heading into 2026.
The U.S. Meat Export Federation plans to expand its global market presence in the New Year and says it is focusing its appeal on the growing middle class worldwide.
