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Prize Winning Southwestern Chili
This is a visually pleasing, hearty chili with a wonderful texture and slightly smoky taste - spicy, but not too hot. It is made with Ground Beef, Pork BBQ, Andouille Sausage, Beans, Vegetables, and Spices.
Ingredients
- 3 lbs lean Ground Beef
- 2 lbs shredded Pork BBQ
- 1 ½ lbs Andouille Sausage cut to ½ inch pieces
- 2 cans (15.5 oz) Black Beans
- 2 cans (15.5 oz) Red Beans
- 3 Bell Peppers coarsely chopped – 1 Red, 1 Green, 1 Yellow
- 2 Sweet Peppers coarsely chopped
- 8 oz Cassava coarsely chopped
- 3 ears Fresh Corn
- 1 cup Yellow Onion coarsely chopped
- 4 cups Water
- 3 tbsp Vegetable Oil
- 4 tbsp minced Garlic
- 1/2 cup Chili Powder
- 2 tbsp Salt
- 1 tsp ground Cumin
- 2 tsp crushed Oregano
- 1 tsp Cayenne Pepper
- 1/2 tsp Black Pepper
- 2 tbsp Sugar
- 6 tbsp Paprika
- 6 Bay leaves
Methods/steps
- Gather dry spices and place the measured amounts in a small covered container.
- Combine the Vegetable Oil and minced Garlic in a 6 Quart Stock Pot. Heat the pot until the garlic is toasted. Then add the Onion and sauté slightly. Add the Andouille Sausage pieces and brown. Remove the contents to a separate bowl leaving any oil or grease.
- Add the Ground Beef, crumble and sear until it is no longer pink. Add to the bowl with the Onion, Garlic, and Andouille. Pour off any excess grease or oil. Return all previous contents along with shredded Pork BBQ.
- Add Beans, Water, Dry Spices, and all Vegetables except the Corn. Stir well and simmer covered for 2 to 3 hours. Add a little water if the mixture thickens more than wanted.
- Remove from heat and let cool. Add the kernels of corn uncooked after slicing them from the cobs. Stir the mixture well.
- Refrigerate overnight so the flavors will mellow.
- Skim off the solidified fat and then reheat the entire stock pot – stirring well.
- Before serving, taste the chili and adjust the “heat” – add Paprika to bring up the front end, and Cayenne Pepper to bring up the in-the-throat after end.
Additional Tips
Remove Bay leaves before serving
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