Blt Chili

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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

BLT Chili
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

  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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