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BLT Chili
© Wendell T. Webber

Blt Chili


BLT Burger, Las Vegas

Chef Laurent Tourondel uses a cured pork sausage flavored with fennel seed, anise and garlic in this hearty chili.

  1. 2 tablespoons vegetable oil
  2. 3 pounds pork sausage, casings removed
  3. 2 medium onions, cut into 1/4-inch dice
  4. 1 red bell pepper, cut into 1/4-inch dice
  5. 6 garlic cloves, minced
  6. 2 tablespoons tomato paste
  7. 2 tablespoons chili powder
  8. 2 tablespoons sweet paprika
  9. 1 tablespoon cumin seeds
  10. 1 tablespoon dried oregano
  11. Two 28-ounce cans diced tomatoes
  12. Two 16-ounce cans kidney beans, drained
  13. 1 cup corn kernels
  14. 4 cups water
  15. Kosher salt and freshly ground pepper
  16. Shredded cheddar cheese, sour cream, chopped onion, pickled jalapeños and hot sauce, for serving
  1. In an enameled cast-iron casserole, heat the oil. Add the sausage and cook over high heat, breaking it up, until browned, about 15 minutes. Add the onions, bell pepper and garlic; cook over moderately high heat, stirring, until the onion is translucent, 8 minutes. Add the tomato paste and cook for 3 minutes. Add the chili powder, paprika, cumin and oregano and cook for 1 minute. Add the tomatoes, beans, corn and water and cook over moderately low heat, stirring occasionally, until thickened, about 1 hour. Season with salt and pepper. Serve the chili with cheddar, sour cream, onion, jalapeños and hot sauce.


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