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
Analysts say that while low-income households are facing financial pressures, other middle- and higher-income consumers are helping fill the gap for retail beef demand.
Tim and Sharyn Abbott of the Music City Celebration Sale recap the weekend’s premier auction, which drew top dairy breeders and buyers to Nashville again this year from across North America.
China’s pullback is hitting core U.S. commodities hard, reshaping export expectations for soybeans, cotton, grains, and livestock.
Plan for sharp, short-term volatility after unexpected outages; permanent closures rarely trigger major price spread disruptions.
Rising beef supplies and lower cattle prices, weaker hog markets, and softening dairy prices will shape producer margins heading into 2026.
