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Eric’s French Quarter Chili

Eric’s French Quarter Chili

Eric’s French Quarter Chili

Recipe Type: Soups and Stews

Servings: 6

Ingredients

  • 3 tablespoon olive oil
  • 1 pound cooked Andouille sausage
  • 1 cup Onion
  • 3 clove Garlic
  • 1 pound ground pork
  • 28 ounce chopped tomatoes
  • 1 tablespoon Tomato paste
  • 1 cup quality beer
  • 2 cup beef stock
  • 0.125 cup Brown mustard
  • 1 tablespoon cumin
  • 1 teaspoon coriander
  • 15.5 ounce can black-eyed peas
  • 1 tablespoon Cajun blackening spice
  • 0.25 teaspoon cayenne pepper
  • 1 tablespoon Honey
  • 0 Salt and Pepper
  • 1 cup cheddar cheese
  • 1 cup sour cream
  • 0.5 cup parsley or cilantro

Directions

1. Place the Deep-Dish Diamond Pan on medium-high heat. Add 2 tbsp. olive oil. Sauté Andouille sausage and Spanish chorizo for about 5 mins. To render the fat out. Drain fat and set aside.

2. On medium-high heat add 1 tbsp. of olive oil. Sauté the peppers and onions until tender.

3. Reduce heat to medium. Add the sausage and chorizo to the onion and pepper mixture. Stir.

4. Add all of the remaining ingredients (except the garnish). Stir well.

5. Place the lid on the pan. Cook for 10 mins. on a high simmer. Uncover and simmer on medium-low heat for another 40 mins.

6. Serve with shredded cheddar cheese, sour cream, and chopped parsley or cilantro.