Time to take spicy up a notch. More blistering cold weather is upon us like a sharp kick to the groin. We need a chili to punch us in the face. Its curriculum vitae should read: Soupy, such that a spoon and bowl are necessitated. Firm structured, enough to satisfy a craving for comfort food. Fortifying, with substantial nutritional content. (Vitamins were scarce in last night’s beanie weenee incarnation.) Spicy, flavor that grabs and holds attention. Boozy, we all have our reasons, right?
The crime is, there is a patent lack of rice chili recipes. Rice coupled with Andouille and beans surely gives this chili a Cajun feel. This being by design, as Cajun dishes tend to be conspicuously sustaining and uniformly fun to make. Have you ever witnessed a frown from the unfailingly jovial Cajun cook Justin Wilson?
1 lb loose Andouille sausage
Fry sausage until cooked through.
Drain and set aside in a clean bowl.
Add to the pot:
1 C raw parboiled rice
2 C water
2 T chili powder
1T Sriracha sauce
1 t paprika
1 t garlic powder
1 t chicken bullion
1 t cumin
1 can (7 Oz) Herdez salsa verde (or equivalent)
1 C bloody mary mix
1 C diced green pepper
Bring to boil and simmer 25 minutes
Cooked Andouille sausage
1 can (15 Oz) pinto beans- drained
½ C red onion, diced.
Simmer for 3 minutes.
As I’ve said before, with better sausage comes greater pleasure. The Andouille used here was passable, but not top shelf. That, really, is just quibbling, as this “Cajun chili” was excellent. I would place it comfortably in the top 10% of those I’ve made this year. It was soupy yet thick, firm but not dense, and nutritious without becoming insufferable “health food.” The Bloody Mary mix merely teased booziness (I must still go running tonight.) And spicy? Well, because this chili far surpassed their threshold for spice, several of ITP chose to consume the chili with cheese as a vector. Most strikingly, they ate it (and liked it). You too will like this chili- whether you are full Cajun, a fellow traveler, or just someone who enjoys impersonating Justin Wilson. I guar-UHN-tee.
Week 8 in review
1 ground beef
New for week 8- We took chili on the road and managed to avoid food-borne illnesses. We made a chili glaze for spam and treet and managed to avoid food-borne illnesses. We had a brunch chili and two chilis with meatballs. We also dipped into stroganoff and Cajun cuisine. Shangri-La chicken chili was a hit. My skin smells noticeably like chili powder.