GB
Chief Eating Officer
Sausage Chili
1 tablespoon vegetable oil
2 lbs. Andouille, or other smokes sausage, cut into ½ inch pieces
2 cups chopped yellow onion
1 tablespoon minced garlic
2 table spoons chili powder
2 teaspoons cumin
1 bottle dark beer
1 (28 oz) can whole tomatoes, crushed, and their juices
3 tablespoons tomato paste
1 teaspoon sugar
6 cups cooked red kidney beans, drained and rinsed
salt and pepper
pinch of the following:
paprika
salt
garlic powder
black pepper
onion powder
cayenne pepper
dried oregano
dried thyme
1 cup grated cheddar cheese, garnish
1 cup finely chopped green onions, garnish
In a large heavy pot heat the oil over med-high heat. Add sausage and brown on all sides. Add onion, garlic, chili powder, cumin, and a pinch of seasonings listed in ingredients list, stirring often, until soft.
Deglaze the pan with the beer and cook until the foam is gone, about 1 minute. Add the tomatoes, tomato paste, sugar, and kidney beans. Stir well and bring to a boil. Lower heat to med-low and simmer, uncovered for 30 minutes, stirring occasionally to prevent chili from sticking. Season with salt and pepper. Garnish with cheddar cheese and scallions.
1 tablespoon vegetable oil
2 lbs. Andouille, or other smokes sausage, cut into ½ inch pieces
2 cups chopped yellow onion
1 tablespoon minced garlic
2 table spoons chili powder
2 teaspoons cumin
1 bottle dark beer
1 (28 oz) can whole tomatoes, crushed, and their juices
3 tablespoons tomato paste
1 teaspoon sugar
6 cups cooked red kidney beans, drained and rinsed
salt and pepper
pinch of the following:
paprika
salt
garlic powder
black pepper
onion powder
cayenne pepper
dried oregano
dried thyme
1 cup grated cheddar cheese, garnish
1 cup finely chopped green onions, garnish
In a large heavy pot heat the oil over med-high heat. Add sausage and brown on all sides. Add onion, garlic, chili powder, cumin, and a pinch of seasonings listed in ingredients list, stirring often, until soft.
Deglaze the pan with the beer and cook until the foam is gone, about 1 minute. Add the tomatoes, tomato paste, sugar, and kidney beans. Stir well and bring to a boil. Lower heat to med-low and simmer, uncovered for 30 minutes, stirring occasionally to prevent chili from sticking. Season with salt and pepper. Garnish with cheddar cheese and scallions.
