bulk sweet Italian sausage--buy 'em as links and grind it if you have to--about a pound
bulk Andouille sausage--buy 'em as links and grind it if you have to--about a pound
Carroll Shelby Chili Mix (yes, a mix--stop whining--any decent mix will do; buy what you like.)
Emeril's Roasted Gaaahlic Pasta Sauce
a bottle of beer (choose your favorite)
some spices (actually, these spices: cumin seed, fennel, and coarse pepper) (and make sure those seeds are seeds--otherwise don't bother)
16 oz can of good quality Black beans
a tiny can of sweet niblets corn
lots of people like shredded sharp cheddar, but only set it out if, like, they make you (wimp)
about 2 hours
and if you're feeling Really Surly, get about four or five of those small dried peppers (like you find in Chinese food)
The whole trick to this is getting the sausage to cook up in relatively
small pieces--almost as small as hamburger would break into, but not quite that small.
Trick is that sausage doesn't want to do that--it'll try to stay together in big lumps
and that just gives you lumpy food, not SOB Chili.
So chop up the sausage--put it all in a frying pan and start it cooking.
Dump in all the seeds, coarse-grind pepper to taste, and if this is Really Surly,
break open the Chinese peppers and put 'em in the pan, too.
When the sausage is all browned, start the chili pot with the tomato sauce, the corn,
1 cup of beer (if you already drank your beer, use a cup of water), and stir in the chili mix.
If you put those hot peppers in the frying pan, you probably want to fish 'em out now.
They're pretty brutal if you leave 'em in as a chili surprise.
Stir in the sausage.
Heat the pot so that it's just barely boiling, cover it, and stir it every
once in a while to keep it from sticking to the bottom.
(Aunt Donna says that's called "simmering." So simmer it.)
Finish drinking your beer.
Drain and rinse the beans. Twice. (Get that syrup off!)
Add 'em to the pot. (Add more beer if it's looking too dry.)
Did you forget the corn? I thought so. Add 'em now.
Chop up two onions. Take your time, we're not in a hurry and the onions should
go in about 15 minutes after the beans.
Add the onions to the pot.
Check the pot and see if it's dryin' out. Add more beer if you need to.
1 forty five:
Add as much flour as you need to make it look like chili.