Sausage Chili

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 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
Directions

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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    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!!!
    This is my go to chili recipe, and everyone always raves about it.
    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!!
    Very easy. Love it.
    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!!!
    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.
    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.
    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!
    Great flavor. Not a fans on beans, so I replace the beans with an extra pound of sausage.
    I made this recipe the first for a chili cook-off at our work and got best of show. The competition since then has really been intense...but...there is nothing left over each year. I've tweaked the recipe slightly from Emeril's by adding a chopped green and red pepper and this year in addition to the sausage, I took a small pork butt and cut it up in small pieces, browned it and then added it to the recipe. I also use a combination of kidney beans, garbonzo beans and pinto beans. Had several at work tell it was the best ever.
    We had this Chili tonite and it was Fantastic! It's flavor was specacular. The spices complimented the dish very well! I was not to spicy and made everyone happy!
    This chili recipe is delicious and very easy to make. The "hardest" part was chopping up the sausage and onion! I used Patek's Beef Sausage from Shiner, TX along with Shiner Bock beer. I added a little more than 12 oz of beer because after tasting it, thought it needed an added boost of the flavor the beer gives it. Definitely a keeper at my house. Even my 8 year old son said he LOVED it :-)
    This chili is a great. It's a different flavor from the standard, and a good one. Thanks Emeril.
     

     
    Jeff
    I had some leftover Bratworsts, so I used these & threw in a bell pepper and a red pepper and followed most of the rest of the recipe. It was really good & got some great reviews from friends.
    The chili was awsome and fun to make for a college kid!
    I used about a pound of sausage and a pound of ground turkey, and the dish came out great. It only gets better with time.
    Made this recipe using hot italian sausage for Super Bowl Sunday. Everyone LOVED this recipe. Made a triple batch. Not a smidge left over. Although I like it hotter all reviews said great taste without the overkill of heat
    I have made this recipe TONS of times. My friends & Family really like it. Since it is a rather large recipe, I have froze part of it. It works really well and makes for an easy dinner straight from the freezer.
    I have been playing around with chili recipes for some time now but once I tried this one my family was hooked. I found it easy to make too.
    I made Chili for a company picknick and wanted to do something different. I had seen the superbowl episode when this chili was made so I decieded to try it. I absolutley loved it and my co-workers loved it also. Some other employees brought Chili also but mine was the only one that was completely gone at the end of the picknick.
    Sipcy and satisfying. A few too many beans for my liking, but an excellent flavor.
    This chili recipe was a big hit at our football playoff party. It was different and all of our guests, young and old enjoyed it. It was not difficult to prepare but I did have to make a special trip to the grocery store. Thanks
    Emeril, all I can say is wow. This dish was fantastic. Went over great for the super bowl and had requests to make it again. I let it slow cook on Saturday, went to run an errand, and when we returned ... BAM! The smell met us at the door and my daughter said she couldn't wait for the game on sunday, she want to eat then. Letting it sit over night, the seasonings blended ... with cornbread ... YUMMY! Throw it out ... never!
    Don't be turned away from the one bad review-she must have had a bad day in the kitchen or got hold of some bad sausage! This was excellent chili with some great flavors from the sausage (I used chicken sausage with mild Italian seasoning). This goes in the keeper file and my whole family agrees!
    This is an EASY Chili to make and is really good! If you need a quick recipe for chili, this is it!
    This has become a staple for any of our office pot luck meetings, as the requests are numerous! BAM! Thanks, Emeril!
    My husband begs me to make this recipe over and over.
     
    My family, kids included, love this hearty meal.
     
    Serve with shredded cheese and/or sour cream.
     
    A big batch never lasts more than 24 hours at my house!!!
     

     
    Thanks Emeril!
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