Sausage Chili

By arthurlemay

Ingredients

• 1 tablespoon vegetable oil
• 2 pounds Andouille sausage, cut into 1/2' pieces
• 2 cups chopped onions
• 1 tablespoon minced garlic
• 2 tablespoons chili powder
• 1 tablespoon essence (see recipe)
• 2 teaspoons ground cumin
• 12 ounces dark beer
• 28 ounces (1 can) whole tomatoes
• 3 tablespoons tomato paste
• 1 teaspoon sugar
• 6 cups red kidney beans, cooked
• salt and pepper to taste
• 1 cup grated cheese, for garnish
• 1 cup green onions, chopped, for garnish

Preparation

Step 1

In a large, heavy pot, over medium-high heat, heat the oil. 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 4-5 minutes.

Deglaze the pan with the beer and cook until the foam subsides, about 2 minutes. 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, stirred occasionally to prevent the chili from sticking to the bottom of the pot. Season with salt and pepper.

Serve Hot.