by aargersi
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aargersi's Notes:
Expand10 ounces andouille sausage Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 pound coarsley ground sirloin (aka - chili meat if you are in a Texas market) Ask a question about this ingredient
2 teaspoons cumin Ask a question about this ingredient
2 dried ancho chilis Ask a question about this ingredient
2 dried guajillo chilis Ask a question about this ingredient
1 dark beer - I used an Abita Christmas Ale Ask a question about this ingredient
1 cup diced green bell pepper Ask a question about this ingredient
1 cup diced celery Ask a question about this ingredient
2 cups diced onion Ask a question about this ingredient
1 - 14.5 oz can diced tomatoes Ask a question about this ingredient
3 large cloves garlic - minced or pressed Ask a question about this ingredient
1/2 cup toasted flour (see first step in directions) Ask a question about this ingredient
1/3 cup vegetable oil Ask a question about this ingredient
2 cups beef broth Ask a question about this ingredient
2 tablespoons Cajun seasoning (you can make your own or buy it - there are a bunch available - try for a lower salt one if you can. We use Joe's Stuff from the New Orleans School Of Cooking) Ask a question about this ingredient
2 tablespoons red chili powder (just ground chilis - not with other stuff - this is what I use and it is incredible: http://www.potrerotradingpost.com/RedChile.html) Ask a question about this ingredient
2 tablespoons red wine vinegar Ask a question about this ingredient
cooked rice, limes and Louisiana hot sauce to serve Ask a question about this ingredient
Toast the flour - we do this in big batches so it is always on hand - great for roux, gravy, etoufee, or whatever you might need to thicken and make delicious - heat the oven to 350. Put a couple of cups of AP flour in a baking dish - I use a 9x13 metal cake pan. Stir every 20 minutes until it gets nice and toasty - about an hour to an hour and a half. Test by mixing a little with some oil, it should turn a very deep chocolate brown. Store in in the pantry in a jar and you will be happy every time you pull it out!
Ask a question about this stepRemove the seeds and stems from the chilis and chop them up. Put them in a bowl and pour the beer in. Let them soak.
Ask a question about this stepHeat the olive oil in your chili pot. Cut up the the andouille and brown it in the oil. Remove it. Toast the cumin in the remaining fat for a minute or so, then add in the chili meat and season with a good pinch of salt and pepper. When it is browned, put it with the sausage. Put the onions in the pot and get them sweated, then add the celery, peppers and garlic. Cook all of that for a few minutes until it is just starting to soften, then add the vegetable oil and toasted flour. Stir that around for a minute or so, then add the chili powder and tomatoes and cook for a few more minutes. Follow your nose - everything should smell rich and toasty and not at all raw. Add the chilis and beer, and put the meat and any juices back in the pot. Stir it all, then add the beef broth and vinegar. When that is all simmering away, stir in a tbs of the Cajun seasoning. Let it simmer a bit, taste, and see if you want more - this is all a tasting game, as your chilis, seasoning, and personal preference will vary.
Ask a question about this stepTurn the heat to low and let your pot simmer for at least a half hour - it gets better with time.
Ask a question about this stepWhen you are ready to serve - put rice in your bowl, then chili gumbo. Squeeze just a bit of lime and add a dash of Louisiana hot sauce - those two things really give it a final fabulous kick. That's it! Enjoy!!
Ask a question about this stepWhat a great story and killer-sounding recipe. How fun that you and HLA got to hang out!
Yay!! I love this so much! I'm happy you posted this because I was just thinking to myself a little while back, 'hmmm, I wonder if you could put seafood in chili. No. Well, there's seafood in gumbo. Oh, what about gumbo chili. Would that be weird?' And look! You made gumbo chili! Because you are awesome! But, we already knew that.
Love this and the story is amazing. Gumbo chili, so creative and delicious.
Thanks everyone! HLA is here and she tried some and she looked like she was enjoying it :-)
I had a feeling you'd invent something like this, and so glad you did. It looks fantastic.
Thanks Mrs L! HLA is on her way here ... gonna be fun! In a sick sort of way :-)
Serious envy going on here.
whoa, this sounds off the hook! Loving the toasted flour tip. And that is the best story EVER!
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
I'm not sure how you did it, but this is a perfectly balanced dish - the gumbo is not overwhelmed by the chili and vice versa! It is truly delicious and lives up to it's name and backstory!