Yield 14 cups
13-16 ounces andouille sausage
1 pound coarsely ground beef or turkey
½ 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
½ cup chopped celery
6 cups canned or cooked red kidney beans, drained and rinsed.
1 28-ounce can diced tomatoes
1 large bay leaf
1 teaspoon salt
Monterey Jack cheese, grated
Chopped sweet onions
Crushed tortilla chips
Fresh lime wedges
- 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.
- 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.
- Remove the cover for the last hour.
- 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