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 Instagram A 1998 F&W Best New Chef, Laurent Tourondel is known for decades of BLT and LT restaurants, including BLT Steak and BLT Fish, LT Burger, LT Steak & Seafood, LT Bar & Grill, and LT Above. Today he operates more than a dozen concepts in New York, New Jersey, North Carolina, and Florida. 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