Beef and Sausage Chili

Serves: 10

Hands On Time: 25 minutes

Total Time: 3 hours and 30 minutes

Ingredients

12 ounces ground beef

1 cup finely diced onions 

1 tablespoon finely chopped garlic

1 to 1 1/2 tablespoons chili powder, or to taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon white pepper

Pinch cayenne pepper

2 (28-ounce) cans diced or crushed tomatoes

1 (15-ounce) can dark red kidney beans, rinsed and drained

8 ounces smoked andouille sausage, sliced into 1/4-inch rounds

1 green bell pepper, cut into 1/2-inch pieces

Instructions

In a heavy bottomed pot, place the ground beef and break up the meat with a wooden spoon, scattering it across the entire pot. Cover with onion, garlic, chili powder, black pepper, white pepper and cayenne. Cook over medium-low heat, stirring occasionally, until the meat is browned and onions are translucent. Do not let the onions or garlic brown.

While the beef is cooking, heat the tomatoes in a saucepan over medium heat. Add the beans and sausage. When the beef is fully cooked, add the tomato mixture to the meat and cook over low heat, stirring occasionally to prevent scorching, for about 2 1/2 hours. Do not let it boil and do not cover the pot.

Add the green peppers to the chili and cook for another 30 minutes on low heat. This is important to keep the peppers crisp and not add a cooked pepper flavor to the chili. Serve hot.

Nutrition

Per serving: 267 calories (percent of calories from fat, 48), 14 grams protein, 21 grams carbohydrates, 7 grams fiber, 15 grams fat (5 grams saturated), 42 milligrams cholesterol, 601 milligrams sodium.

About the recipe

This recipe takes classic chili ingredients such as kidney beans and ground beef, and combines them with classic Cajun ingredients, such as andouille sausage and black, white and cayenne pepper. The result is a hearty stew that’s enhanced by the smoky, garlicky flavors of the sausage.

If you have a big pot, you can double this recipe and store part of it in the freezer. Buy your meats from a butcher, so you can get the exact amounts you need. You’re likely to get a better quality sausage at a butcher shop, too.

Recipe courtesy of Cafe at the Corner in Hapeville, Ga.