Chicken Apple and Andouille Sausage Chili

In my home, when the dad goes away the beans come out and play.

My mother and I love beans, but dad is very anti. Like, I can’t serve them in anything. Ever.

As soon as we know he will be away, Mom and I start plotting what bean dishes we will be having in his absence.

Chili is always first on our list.

I wanted to create a chili that was hearty but also had a tangy sweetness about it that wasn’t quite expected. A Springy chili, if there is such a thing.

Luckily for my taste buds, Dad will be traveling a lot more due to landing his dream job.

Go Dad! And go beans!

You will need…

2 tablespoons vegetable oil

1 ½ lb chicken apple sausage, casings removed

1 ½ lb andouille sausage, casings removed

2 medium onions, diced

1 red bell pepper, diced

6 garlic cloves, minced

3 tablespoons tomato paste

2 tablespoon chili powder

2 tablespoons paprika

1 tablespoon cumin

1 tablespoon dried oregano

2 28-ounce cans diced tomatoes

2 16-ounce cans kidney beans, drained

2 cups water

Salt to taste

In a large Dutch oven, heat the oil until hot. Add in the sausage and cook over high heat, breaking it up as it cooks. Cook until browned about 15 minutes.

Add in the garlic, bell pepper and onions and season with salt. Cook down, stirring occasionally until the onions are translucent. About 8 minutes.

Add in the tomato paste and cook another 3 minutes.

Add in the chili powder, paprika, cumin and oregano and cook for 1 more minute, stirring in all the spices.

Then, add in the tomatoes, beans and water.

Lower the heat just until the chili is simmering slowly.

Cook down until thickened, about 1 hour. Season with salt and serve hot with your favorite chili garnishes.

Love and Beer Floats

Angela 

Chicken Apple and Andouille Sausage Chili

2 tablespoons vegetable oil

1 ½ lb chicken apple sausage, casings removed

1 ½ lb andouille sausage, casings removed

2 medium onions, diced

1 red bell pepper, diced

6 garlic cloves, minced

3 tablespoons tomato paste

2 tablespoon chili powder

2 tablespoons paprika

1 tablespoon cumin

1 tablespoon dried oregano

2 28-ounce cans diced tomatoes

2 16-ounce cans kidney beans, drained

2 cups water

Salt to taste

In a large Dutch oven, heat the oil until hot. Add in the sausage and cook over high heat, breaking it up as it cooks. Cook until browned about 15 minutes.

Add in the garlic, bell pepper and onions and season with salt. Cook down, stirring occasionally until the onions are translucent. About 8 minutes.

Add in the tomato paste and cook another 3 minutes.

Add in the chili powder, paprika, cumin and oregano and cook for 1 more minute, stirring in all the spices.

Then, add in the tomatoes, beans and water.

Lower the heat just until the chili is simmering slowly.

Cook down until thickened, about 1 hour. Season with salt and serve hot with your favorite chili garnishes.