Recipe courtesy of Nealey Dozier

Beef and Andouille Chili

When it comes to my own "perfect" chili, I do have some personal preferences. First, I prefer chunks of slow-braised beef to the traditional ground. I use spicy andouille sausage for a little Southern kick; it really adds a subtle punch that ground pepper just can't pull off. Lastly, I always use a various mix of beans. I know that somewhere out there the purists are flinching, but it's what my mom does so I do too. Other than that, every pot I make seems to be different. It's what I love most about chili. No two batches are ever alike. Just like the cooks that make it. Here's my standard base recipe. Use it as a jumping off point and go make it your own!
  • Total: 3 hr 45 min
  • Prep: 1 hr
  • Inactive: 45 min
  • Cook: 2 hr
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

To serve:

Directions

  1. In a large Dutch oven or cast iron pot, heat a few tablespoons canola oil over medium-high to high heat. Thoroughly pat the beef dry and season generously with salt and pepper. Working in small batches, sear the beef cubes until all sides are deep brown and a dark fond is forming in the pot. Add more canola oil to the pot if it looks like it is starting to burn. Remove the beef to a separate bowl after browning each batch. After the beef is cooked, add the andouille to the pot and saute for another 3 to 4 minutes. Remove the andouille and set aside with the beef.
  2. Lower the heat to medium. Add a couple more tablespoons of canola; toss in the onions, stirring occasionally, until soft and golden brown, about 5 minutes. Add the garlic and saute for another 30 seconds. Pour in the beer to deglaze the pan and remove the fond from the bottom of the pot.
  3. Meanwhile, use a pair of kitchen scissors to cut the tomatoes into chunks while still in the can. Add the beef, andouille, tomatoes and juices, chicken stock, chili powder and cumin into the pot. Bring to a boil, cover and reduce heat to low. Simmer the chili for 1 1/2 hours. Add the beans and season with cayenne, salt and pepper. Continue to cook the chili for an additional 30 minutes to an hour, until the beef is very tender and the beans are warm.
  4. Remove from the heat. Bring to room temperature then transfer to the refrigerator. The chili will naturally thicken up as it cools. (I recommend serving this chili 1 to 2 days after cooking. It just keeps getting better and better.)
  5. To serve, reheat on medium-low until warm. Serve with scallions, Cheddar cheese, sour cream and cornbread.

Cook’s Note

Freeze the beef for approximately 45 minutes before cubing; it will be much easier to dice.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.