Recipe: Emeril’s Sausage Chili
Welcome to Day 2 of WineAndASpoon Chili Week! I had intended to post a really tasty chili verde recipe that I’ve had for a long time, but I stumbled across this Andouille sausage chile recipe from one of my favorite chefs and I decided to give it a try. It’s pronounced AHN-due-WEE sausage, and it is delicious.
Emeril always puts his personal stamp on any dish he makes, usually kicking the spices up a notch (BAM!). One of his go-to spice blends is called “Essence” and mixing up a batch of “Emeril’s Essence” is the first step in this dish . If you follow the link to the recipe above, you can find the recipe for Essence. Another favorite of his is “Bayou Blast“, which contains many of the same spices but in different proportions.
A pretty straight forward list of ingredients turns into pure gustatory chili heaven with about 15 minutes of chopping and an hour or so of cooking. It is helped measurably by the Dutch Oven that acts as saute pan and soup pot. Emeril suggests slicing the sausage into half-inch-thick rounds. After trying it his way, I suggest that you cut each of the sausages in half length-wise, then cut the half-inch thick chunks (half-inch thick half-moons), just because the resulting pieces are more in line with the rest of the ingredients. It improves “mouth feel”, if you want to get all technical about it.
Get a real good brown onto those sausage pieces before adding the onions, garlic, and spices to the mix. I did mine in a couple of batches before recombining it all. Then you de-glaze the pot with a bottle of dark beer, add the tomatoes and tomato paste, and cook it all for about an hour. The result is unlike anything you’ve had before, I’ll wager.
|Emeril’s Sausage Chili|
- 2 lbs. Andouille sausage, cut in 1/2-inch pieces
- 2 medium yellow onions, chopped (about 2 cups)
- 5 cloves of garlic, minced
- 6 cups cooked kidney beans (2, 28oz cans, 1 12oz can), drained and rinsed
- 28 oz. whole crushed tomatoes.
- 3 T tomato paste
- 12 oz. dark beer
- 2 T chili powder
- 1 T Emeril’s Essence
- 2 tsp ground cumin
- 1 tsp sugar
- 2 T vegetable oil
- grated cheddar cheese and chopped scallions for garnish
- In a large heavy pot, heat the oil over medium-high heat. 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. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute.
- Add the tomatoes, tomato paste, sugar, and kidney beans to the pot. Stir well and bring to a boil. Lower 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.
- Ladle into bowls, garnish and serve immediately.
Rating: Easily 5 out of the 5 remaining Negra Modelos (after you have used one for the chili)! The Andouille gives this chili an outstandingly different flavor from the same old, ground beef and tomato sauce flavor you might be expecting when some mentions “chili”.