For my beef and sausage chili, cubed brisket and sliced andouille are simmered with rosemary, onion, garlic, cayenne and bay leaves in homemade tomato sauce. It’s chunky and lovely and perfect for the cooler weather.
Andouille? What’s andouille? It’s a sausage that originated in France and became part of Cajun cuisine. Chorizo de Bilbao was my go-to sausage for meat stews but, these days, I’m loving andouille. If you can’t find it in your neighborhood, just use any smoked spicy sausage and your chili will taste just as great. Probably differently-flavored but still great.
About the beef… I know that most chili recipes call for ground meat. That was what I used too. But I realized that a little extra work to make a chunkier chili is worth the trouble. Biting into cubes of fatty beef is so much more satisfying.
Is this beef and sausage chili so hot that smoke will come out of your ears? It can be. The beauty of home cooking is that everything is adjustable including the amount of cayenne that goes into the chili. Have a lower tolerance for heat than most? Use just a little cayenne to tickle the taste buds. Like your chili really smoking hot? Use more cayenne that a normal person would.
If you’re the kind of cook who prefers to prepare dishes in bulk and reheat portions for each meal, know that chili is even better after sitting in the fridge overnight or even for a couple of days. Can this chili be frozen? Well, yes, but note that the texture of the beans changes with freezing.
What does beef and sausage chili go well with? Crusty bread to mop the sauce with is great. But, this is Asia, we’re rice eaters so I served my chili with brown rice, fried eggs and greens on the side.
- 500 grams beef brisket
- 150 grams andouille (or other smoked sausage)
- 6 cloves garlic
- 1 large onion
- 3 tablespoons olive oil
- 2 sprigs rosemary
- 1 sprig thyme
- 1/4 teaspoon dried oregano
- 2 bay leaves
- 1 to 2 teaspoons cayenne
- 1 teaspoon sweet paprika
- 2 cups tomato sauce
- 2 cups bone broth
- 1 teaspoon sugar
- 2 bell peppers diced
- 1 can cooked beans (any kind), rinsed and drained
Cut the brisket into one-inch cubes. Sprinkle lightly with salt and pepper.
Slice the andouille into rings about a quarter inch thick.
Peel and mince the garlic.
Peel and chop the onion.
Heat the olive oil in a pot. Brown the beef cubes lightly. Add the andouille and cook until the sausages render fat.
Add the rosemary, thyme, oregano, bay leaves, cayenne, paprika, tomato sauce, broth and sugar. Sprinkle with salt and pepper; how much or how little depends on how the tomato sauce and bone broth had been seasoned.
Bring to a gentle boil. Cover the pot, lower the heat and simmer the meat for two hours or until the brisket is tender. Taste the broth. Add more salt, pepper and sugar, or all of them, IF needed.
Add the diced bell peppers and drained beans to the meat.
Cover the pot once more and simmer the chili for another 15 to 20 minutes.
Taste the chili one last time and adjust the seasonings if necessary.
Serve your beef and sausage chili with bread or rice.