In a large Dutch oven or stockpot over medium-high heat, add the bacon fat, garlic, onions and peppers, and cook until tender, about 10 minutes. Add the beans, tomatoes, tomato sauce, pureed tomatillos, chipotles, chili powder and cumin. Cook as long as possible, at least 30 minutes. Add stock or tomato sauce if the chili becomes too thick.
Add the cilantro and season with salt and pepper. Garnish with Andouille Tomatillo Topping and serve.
In a mixing bowl, toss the tomatillos, andouille, jalapeno, cilantro, lime juice and zest. Add salt and pepper to taste.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Nikki Dinki