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Sausage Chili

Source of Recipe


Emeril Lagasse






List of Ingredients



• 1 Tbsp vegetable oil
  
• 2 lbs. andouille or other spicy, smoked link sausage, cut crosswise into 1/2-inch slices
  
• 2 cups chopped yellow onions
  
• 1 Tbsp minced garlic
  
• 2 Tbsp chili powder
  
• 1 Tbsp Emeril's Original Essence
  
• 2 tsp ground cumin
  
• 1 (12-ounce) bottle dark beer
  
• 1 (28-ounce) can whole tomatoes, crushed
  
• 3 Tbsp tomato paste
  
• 1 tsp sugar
  
• 6 cups cooked red kidney beans, drained and rinsed
  
• Salt and freshly ground black pepper, to taste
  
• 1 cup grated Cheddar cheese
  
• 1 cup finely chopped green onions
  






Instructions



1. Heat the oil in a large heavy pot. Add the sausage and brown on all sides, about 5 minutes. Add the onions, garlic, chili powder, Essence and cumin, and cook, stirring often, until soft -- about 4 minutes.
   
   
2. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste and sugar. Stir well and bring to a boil.
   
   
3. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Season with salt and freshly ground black pepper.
   
   Serve with cheese and green onions.
   
   Makes 6 to 8 servings.