My wife brought home a pack of smoked andouille from our local CSA, and this idea pretty quickly came to mind as something we had to make with it. Chili based upon some cajun flavours just sounded too fun to pass up. Our first decision was about the spice level, and we decided to go with some heat…so we picked up a large jalapeno and a habanero to do our bidding. From there, we went about dicing our veggies and simmering everything in a large chili pot.
We opted to serve our chili over Cheesy Grits (cheddar specifically) because it felt like it would add some nice texture and be a great flavour balance to the heat. However, we think this would also pair well with corn bread or even served over rice!
Time: 60 Minutes
Ingredients:
- Onion
- Red Bell Pepper
- Green Bell Pepper
- Jalapeno
- Habanaro
- Fresh Garlic
- Smoked Andouille
- Can Black Beans
- 3 Oz Tomato Paste
- 3 Juicy Tomatoes
- Chili Powder
Method:
- Peel and dice your onion and garlic. Then, dice your bell peppers, jalapeno, habanero as well.
- Heat a little oil in a chili pot, and add your diced veggies. Sprinkle in some chili powder, and stir to combine. Cook until our onions turn opaque, and your peppers start to soften.
- As your veggies cook, slice your smoked andouille into thin discs. Then, once your veggies are ready, add your sausage to the pan, and stir to combine.
- Cube your tomatoes, and add them to the pot.
- Open a can of black beans, and drain and rinse the beans. Then, add them in as well along with your tomato paste. Stir to combine, and let your tomato juice dissolve into the natural juices of your other veggies.
- Simmer, and allow to thicken.
- Plate, devour, and enjoy!
