Cajun Chili

Yield 14 cups


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

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


  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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