Mardi Gras Chili

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Ingredients

  • 2 ½ pounds chuck roast, cut into ¾ inch cubes
  • 1 pound andouille sausage
  • 1 large onion, diced
  • 2 jalapeno peppers (minced)
  • 4 garlic cloves, minced
  • 1 12-oz beer
  • 1 28-oz can crushed tomatoes
  • 1 ½ c chicken stock
  • 4 T chili powder
  • 1 24-oz. jar medium chunky salsa
  • 4 4-oz. cans of Portobello mushrooms
  • 2 cans corn and peppers
  • 1 tsp. red pepper flakes
  • 1 tsp. garlic salt
  • Salt and pepper (for seasoning)
  • Canola (high-heat vegetable) oil (for frying)

    • Directions

    1. Heat a large Dutch oven on medium high to high heat.
    2. Add 3 T oil.
    3. In batches, sear beef on all sides until browned and remove to plate (add more oil if necessary).
    4. In batches, fry andouille until browned and remove to plate.
    5. Lower heat to medium.
    6. Add 2 T oil.
    7. Add onions and jalapenos.
    8. Sauté until onions are slightly browned (5 minutes).
    9. Add garlic and sauté for 30 seconds.
    10. Add beer to deglaze and remove from heat.
    11. In a large pot, add beef, andouille, onions and all other ingredients.
    12. Bring to a boil then reduce heat to simmer.
    13. Simmer for 1 ½ hours.
    14. Add garlic salt.
    15. Remove from heat and allow to cool.
    16. Serve with sour cream and slices green onions.
    17. Best if allowed to rest several days before serving.

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