Beef Spolumbos Sausage Chili Recipes

CHEF JOHN'S ITALIAN SAUSAGE CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch of salt together in the pot, breaking up sausage with a wooden spoon. Cook until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
• Stir ancho chile powder, paprika, cumin, ground black pepper, chipotle chile powder, and oregano into sausage mixture; saute until fragrant, about 2 minutes.
• Pour water and tomato puree into sausage mixture, bring to a simmer, reduce heat to medium-low, and cook on a steady simmer until sausage is tender, about 45 minutes. Add water as necessary and skim any fat that floats to the top.
• Stir cannellini beans, red bell pepper, and green bell pepper into sausage mixture. Simmer until vegetables are tender, about 30 minutes. Season with salt to taste.

SAUSAGE CHILI

Steps:

• 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.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

BEEF & SPOLUMBO'S SAUSAGE CHILI

Steps:

• Heat the oil in a large pot set over medium-high heat. Sauté the onions in for a few minutes, until they soften. Add the red pepper and garlic and cook for another minute. Add the beef and sausage, squeezed out of its casing, and cook it, stirring and breaking up any lumps, until it's no longer pink.
• Add the chili powder, cocoa and cumin and cook for another minute. Add the tomatoes, beans, beef broth and salsa and bring the mixture to a simmer. Reduce heat to low and simmer for about an hour. Keep it covered if it's thick enough for your taste - if it seems thin, leave the lid off so that the excess liquid can evaporate. Season with salt and pepper as you see fit.
• Serve hot, topped with sour cream and grated cheese, or cool it down and then refrigerate it for a day or two; reheat over low heat on the stovetop. To make chili cheese fries, serve hot chili over oven-roasted fries, topped with cheese curds or grated cheddar, Gouda or Monterey Jack.