Andouille Sausage Chili
Executive Chef Marcy Fickes
Parkhurst Dining at Mercyhurst University
Erie, Pa.
Mercyhurst University holds a National Chili Day every year, offering students a choice of several chili variations. This version—created by Parkhurst Dining’s on-site Executive Chef Marcy Fickes—features a twist on tradition, with a combination of spicy andouille sausage and milder sweet Italian sausage standing in for the usual meats.
Ingredients
5 1/2 lb. Italian sweet sausage, cut into pieces
5 1/2 lb. andouille sausage, cut into pieces
1 lb. diced onion
1 lb. diced green bell pepper
1 lbs. diced yellow bell pepper
1 2/3 cups chili powder
2/3 cup ground cumin
2 1/2 tbsp. ground black pepper
2 tbsp. crushed red pepper
Scant 1 tbsp. ground white pepper
1 2/3 qt. canned tomatoes, diced
1 2/3 qt. tomato puree
1 2/3 qt. kidney beans, rinsed
2 qt. beef stock
1 cup tomato paste
5 cloves garlic, minced
Steps
- In large saucepot, saute sausages until lightly browned.
- Add onions and peppers; saute until pork is well browned; drain off excess fat.
- Add all spices and saute for 4 minutes.
- Stir in remaining ingredients and simmer for 45 minutes, adding water if needed to reach the right consistency.