Andouille & Black Bean Chili

Ingredients

• CHILI SPICE MIX:
• 1 tablespoon Spanish paprika
• 1 tablespoon cumin
• 1 teaspoon cayenne
• 1 teaspoon ground coriander
• 1 tablespoon kosher salt NEXT for CHILI INGREDIENTS:
• 2 tablespoons vegetable oil
• 1 lb ground beef
• 1 lb smoked andouille sausage-cut in half lengthwise & thinly slice into half-moon shapes (andouille from LA Seafood Co.!)
• 1 1/2 cups diced red onion
• 3/4 cup diced green pepper
• 3/4 cup diced celery
• 1 tablespoon minced garlic
• Chili spice mix noted above
• 12oz bottle of beer
• 2 15oz cans crushed tomatoes
• 2 15oz cans black beans, drained & rinsed (or fresh!)
• 2 cups Tomato Juice Cocktail (Howell's Farm Store!)
• 1/3 cup diced green chilis or jalapenos
• 1 tablespoon whole grain mustard
• Salt & Pepper to taste

Instructions

In a small bowl, mix together all the spices & set aside.  

Heat vegetable oil in a heavy-bottomed sauce pan over medium-high heat.  Add ground beef & brown nicely, breaking up wihta wooden spoon.  Season to taste with salt & pepper.  Drain grease and set aside.

Add andouille to pot and cook until most of the fat has rendered out. Remove sausage from pot and drain, reserving 2 tablespooons of fat in the pot. Add onions, green peppers, celery, and garlic--seasoning to taste with salt and pepper.  When onions begin to look translucent, add spice mix and stir well.  Cook for another minute.  Deglaze the pan with about 6 oz of beer.  Drink the rest.

Add the remaining ingredients along with the browned beef and sausage.   Stir well.   Bring to a boil while stirring frequently.  Reduce heat to low. simmer for 1 hour while stirring about every 10 minutes.   Makes about 3 quarts.