Sausage Chili

Total Time:
1 hr 15 min
30 min
45 min

6 to 8 servings

  • 1 tablespoon vegetable oil
  • 2 pounds Andouille, or other spicy, smoked link sausage, cut into 1/2-inch pieces
  • 2 cups chopped yellow onions
  • 1 tablespoon minced garlic
  • 2 tablespoons chili powder
  • 1 tablespoon Essence, recipe follows
  • 2 teaspoons ground cumin
  • 1 (12-ounce) bottle dark beer
  • 1 (28-ounce) can whole tomatoes, crushed, and their juices
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 6 cups cooked red kidney beans, drained and rinsed
  • Salt and freshly ground black pepper
  • 1 cup grated cheddar cheese, garnish
  • 1 cup finely chopped green onions, garnish
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

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. Season with salt and freshly ground black pepper, to taste.

Remove from the heat and transfer to a thermos. To serve, ladle into bowls or thick cups. Sprinkle each serving with grated cheese and green onions, and serve hot.

Essence (Emeril's Creole Seasoning):

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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4.7 28
This chili is very tasty. I will definitely make it again with a few changes. It was much too spicy for me. The next time I make it I will not use spicy sausage, and I will only add 1 tablespoon of chili powder, not 2 tablespoons. If you like spicy you'll love this chili. item not reviewed by moderator and published
Scrumptious! My hubby made this because we were out of beef, which we use in our standard homemade chili. I would have never thought to make a chili like this but we loved it and now make it often! SUPERB!!! item not reviewed by moderator and published
This is my go to chili recipe, and everyone always raves about it. item not reviewed by moderator and published
I have been serving this awesome chili recipe for the past three SuperBowls and will continue to do so. I've used sweet and hot Italian sausage, smoked sausage and Andouille sausage. All three work well depending on your flavor of choice. I used Becks Dark beer the last time I made this. Everyone that has sampled this chili cannot stop talking about it!! You cannot go wrong making this chile receipe!! BAM!! item not reviewed by moderator and published
Very easy. Love it. item not reviewed by moderator and published
This Chilli so so tasty. I only made half the amount, as there is only two of us. It will certainly warm us up on Halloween Night. I didn't have any tomato paste, so I added ketchup. For the dark beer, I used Guinness. Delicious!!! item not reviewed by moderator and published
This was oustanding and tasted even better the next day. We are not kidney bean fans, so I substituted 3 cups pinquitos and 3 cups black beans. The beer I used was negra modelo, simply because it is what I had on hand at the time. I think next time I will try Shiner Bock, since that particular beer has served me well in other recipes. item not reviewed by moderator and published
I made this for a party and everyone LOVED IT!!! Two men even came up to me and said "please show my wife how to make this" I followed the recipe pretty closely, I used spicy chicken sausage from the butcher at whole foods, and chicken thighs. I also used black beans instead of kidney beans, added a red & green pepper, and Guiness for the beer. I only wish I had doubled the recipe, b/c there was nothing left at the end of the night. item not reviewed by moderator and published
This is absolutely a great recipe! Reccommendations: use Aidell's Cajun Andouille Sausage and Newcastle for the beer. I also add ground veal for extra texture. And, if you really want to "kick it up a notch" use 1 TB regular chili powder and 1 TB Chipotle chili powder. I always have to double this recipe so everyone can have seconds! (Best frito pie ever!) Thanks Emeril! item not reviewed by moderator and published
Great flavor. Not a fans on beans, so I replace the beans with an extra pound of sausage. item not reviewed by moderator and published

Not what you're looking for? Try:

Turkey and Hot Sausage Chili

Recipe courtesy of Emeril Lagasse