Found a recipe while digging around and made it my own! This is a lovely beefy chili with the spice of andouille and various chile powders. This recipe is medium hot. It’s economical because you use cheap cuts of beef. Even better the next day and it freezes well!
Spicy Beef and Andouille Chili
2# braising beef (Top round, bottom round or chuck. I used chuck and top round.), cut into 1″ dice
Canola or vegetable oil (for high heat searing)
S/P
1 pack of Andouille sausage (14oz; I use Kroger brand Medium Andouille, precooked), diced will cook down and practically disappear, leaving only beef chunks, or slice on the bias if you want it to remain in chunks; I prefer diced.
1 med onion, diced
3-4 cloves of garlic, minced
1 tsp cayenne powder
1 tsp ancho powder
1 tsp cumin powder
2 Tbl chile powder
1 tsp dry oregano
1 tsp dry cilantro
1 12oz bottle of lager beer (I used Sam Adams Boston Lager.)
1 28oz can fire roasted tomatoes, crushed, with juice
1 small can fire roasted green chiles
1 cup chicken stock
1 15.5oz can black beans, drained (you can double this or add kidney beans as well if you like a more beany chili)
Toppings
Shredded cheese (I like Mexican blend OR queso fresco is delicious)
Sour Cream (I used Mexican crema)
Fresh Cilantro, chopped
Fresh lime wedges
Tortilla chips
Scallions, sliced thin on the bias
In a large Dutch oven, heat 2-3 Tbl veg oil over medium high to high heat. Make sure the beef is dry then season liberally with S/P. Sear the meat in batches to get a good brown on it; set it aside as you go. Add oil if pot gets too dry. When beef is done, add the andouille. When the andouille is browned, lower the heat to medium and add in the onions and garlic and cook for about 4 mins until softened. Add beef and any juices back to pot, and add all six spices and herbs. Stir for a minute or so. Then add the beer to deglaze the pan. Stir up all the browned bits from the bottom of the pan. Then add tomatoes, chiles and stock and stir. Bring to boil, then drop down to a slow simmer and let this go for 1.5 hours, with lid just barely ajar. Stir occasionally.
After the chili has simmered for 1.5 hours, stir in the beans, check your seasonings and let simmer for another 30 mins or so.
Serve with garnishes of your choice and enjoy!
This makes about 2.5 quarts and freezes very well. It might work in a crock pot, but I’d still sear the meat first. If I test it in a crock pot, I’ll update this post.