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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.
A winter crowd-pleaser with great ingredients sourced from Market. Spices & more can be found at International Market, andouille from Wild & Local or Nooley’s., & tomato juice cocktail from Howell’s Farm replaces the original recipes V-8 to make it deliciously Tennessee. From a great restaurant in Louisville, KY who knows a thing or two about crowd-pleasing, it’s definitely a “where the locals eat” place. Enjoy!