Recipes Blt Chili 5.0 (1,733) Add your rating & review BLT Burger, Las VegasChef Laurent Tourondel uses a cured pork sausage flavored with fennel seed, anise and garlic in this hearty chili. More Chili Recipes By Laurent Tourondel Laurent Tourondel Background Born in the Auvergne, France. Worked at Ledoyen, Paris; Potel & Chabot, Moscow; Troisgros, Roanne, France; C.T., New York City. How he got into cooking "I was very bad at school; I had no choice." First food memory "Grandmother's quail with raisins and foie gras, my favorite dish when I was eight." Favorite equipment Peppermill. Favorite cookbook The 1870 edition of Brillat-Savarin's Physiology of Taste. Favorite place to eat Brasserie Lipp, Paris. Favorite cocktail Caipirinhas, the potent Brazilian drink made with sugarcane liquor and lime juice. Weirdest food he's ever eaten Snake, in Africa. Food forecast "Russian food will get really popular one day." Favorite 1 A.M. meal Country bread with melted mozzarella and tapenade. Food vice Spicy chicken wings. Recipe tip When you crush garlic, cover it in plastic wrap first to keep your cutting board from smelling. Won Best New Chef at: Palace Court, Las Vegas (closed) Food & Wine's Editorial Guidelines Updated on September 19, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Wendell T. Webber Yield: 8 Ingredients 2 tablespoons vegetable oil 3 pounds pork sausage, casings removed 2 medium onions, cut into 1/4-inch dice 1 red bell pepper, cut into 1/4-inch dice 6 garlic cloves, minced 2 tablespoons tomato paste 2 tablespoons chili powder 2 tablespoons sweet paprika 1 tablespoon cumin seeds 1 tablespoon dried oregano Two 28-ounce cans diced tomatoes Two 16-ounce cans kidney beans, drained 1 cup corn kernels 4 cups water Kosher salt and freshly ground pepper Shredded cheddar cheese, sour cream, chopped onion, pickled jalapeños and hot sauce, for serving Directions 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. Rate it Print