Andouille & Black Bean Chili



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. smile

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!