Total:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • 1 tablespoon vegetable oil
  • 2 pounds Andouille, or other spicy, smoked link sausage, cut into 1/2-inch pieces
  • 2 cups chopped yellow onions
  • 1 tablespoon minced garlic
  • 2 tablespoons chili powder
  • 1 tablespoon Essence, recipe follows
  • 2 teaspoons ground cumin
  • 1 (12-ounce) bottle dark beer
  • 1 (28-ounce) can whole tomatoes, crushed, and their juices 
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 6 cups cooked red kidney beans, drained and rinsed
  • Salt and freshly ground black pepper
  • 1 cup grated cheddar cheese, garnish
  • 1 cup finely chopped green onions, garnish
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Directions

In a large heavy pot, heat the oil over medium-high heat. Add the sausage and brown on all sides, about 5 minutes. Add the onions, garlic, chili powder, Essence, and cumin and cook, stirring often, until soft, about 4 minutes. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute.

Add the tomatoes, tomato paste, sugar, and kidney beans to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Season with salt and freshly ground black pepper, to taste.

Remove from the heat and transfer to a thermos. To serve, ladle into bowls or thick cups. Sprinkle each serving with grated cheese and green onions, and serve hot.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

IDEAS YOU'LL LOVE

Grilled Pizzetta with Ricotta, Sausage, Arugula and Chili Oil

Emeril's Chili

Recipe courtesy of Emeril Lagasse

Bison Chili

Recipe courtesy of Debi Mazar and Gabriele Corcos

Chili Sauce

Recipe courtesy of David Rocco

Okra Chili

Recipe courtesy of Roger Mooking

Chili Oil

Recipe courtesy of Giada De Laurentiis

Kickin Chili

Recipe courtesy of Emeril Lagasse

Cincinnati Chili

Recipe courtesy of Julia Baker

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c