Cajun Chili

Yield 14 cups

Ingredients:

13-16 ounces andouille sausage
1 pound coarsely ground beef or turkey
pound beef hot links, coarsely chopped
1 tablespoon minced fresh garlic
3 tablespoons chili powder
2 teaspoons ground cumin
1 cup chopped green bell pepper
2 cups chopped sweet onion
cup chopped celery
6 cups canned or cooked red kidney beans, drained and rinsed.
1 28-ounce can diced tomatoes
12-ounces beer
1 large bay leaf
1 teaspoon salt

Accompaniments:
Monterey Jack cheese, grated
Sour cream
Chopped sweet onions
Crushed tortilla chips
Fresh lime wedges

Directions:

  1. Squeeze sausage from casing and cook sausage and ground beef or turkey in a large heavy skillet until brown. Drain pan drippings and add hot links, garlic, chili powder and cumin. Stir and cook for about 2 minutes or until fragrant. 
  2. Combine all vegetables, beans, tomatoes, beer and seasonings in a 6 quart or larger slow cooker. Mix thoroughly. With a slotted spoon, transfer sausage mixture to the slow cooker, mix well. Cover and set on HIGH and cook for 5 to 6 hours.  
  3. Remove the cover for the last hour. 
  4. Remove bay leaf.  Serve hot with choice of accompaniments. 

Note:  Best if made one day ahead so flavors will blend.

National Hot Dog & Sausage Council

    
    

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