====== Aurora Borealis Chili ======  
Aurora Borealis Chili is a dish that captures the vibrant and fiery spirit of the Northern Lights. Its spice blend is a fusion of bold, smoky, and earthy flavors, paired with the richness of ground beef and sliced Andouille sausage for a hearty, warming experience.  

Perfect for a chilly evening, this chili is great for gatherings, potlucks, or game day parties, and is sure to be a favorite among your friends and family.  

===== Ingredients =====  

==== Meats ====  
  * 2 lbs 90% lean ground beef  
  * 2 lbs Andouille sausage, sliced on a bias into roughly 1/2” slices  

==== Vegetables ====  
  * 8 cloves garlic, crushed and diced  
  * 1 white onion, diced  
  * 1 whole jalapeno pepper, diced  

==== Tomatoes ====  
  * 1 can (14 oz) crushed tomatoes  
  * 1 can (14 oz) whole peeled tomatoes  
  * 2 tbsp tomato paste  

==== Seasonings and Spices ====  

=== Dry Spices ===  
  * 1 tsp Ancho chili powder  
  * 1 tsp Chipotle chili powder  
  * 1 tsp cayenne pepper  
  * 2 tsp brown sugar  
  * 2 tsp coriander  
  * 2 tsp cumin  
  * 2 tsp smoked paprika  
  * 2 tsp black pepper  

=== Wet Spices ===  
  * 1 tsp crushed red pepper flakes  
  * 2 tsp beef base  
  * 1 tsp minced fresh ginger (optional, for depth)  

===== Tools =====  
  * Large (12” diameter) frying pan  
  * 4-6 quart Dutch oven or heavy stock pot  
  * Potato masher or immersion blender  

===== Instructions =====  
  - In a Dutch oven or large stock pot, brown the ground beef and Andouille sausage over medium-high heat. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the pot.  
  - Add the diced onion, garlic, and jalapeno to the pot. Sauté until softened and lightly browned.  
  - Stir in the dry spices to toast them lightly in the fat for 30 seconds, releasing their aromas.  
  - Add the tomato paste and cook for 1-2 minutes.  
  - Deglaze the pot with a splash of water or beef stock, scraping up any browned bits from the bottom.  
  - Add the crushed and whole peeled tomatoes. Use a potato masher or immersion blender to break down the whole tomatoes into chunky pieces.  
  - Return the cooked meats to the pot, stirring to combine.  
  - Stir in the beef base and crushed red pepper flakes. Adjust seasoning with salt as needed.  
  - Simmer uncovered on low heat for 1.5 to 2 hours, stirring occasionally to avoid sticking. The chili should thicken and develop deep flavors.  
  - For extra thickness, dissolve 1 tbsp of cornstarch in 2 tbsp cold water, stir into the chili, and simmer for another 5 minutes.  
  - Adjust salt and spice levels to taste before serving.  

==== Shopping List ====  
  * 2 lbs 90% lean ground beef  
  * 2 lbs Andouille sausage  
  * Garlic  
  * White onion  
  * Jalapeno pepper  
  * Crushed tomatoes  
  * Whole peeled tomatoes  
  * Tomato paste  
  * Ancho chili powder  
  * Chipotle chili powder  
  * Cayenne pepper  
  * Brown sugar  
  * Coriander  
  * Cumin  
  * Smoked paprika  
  * Black pepper  
  * Beef base  
  * Cornstarch (optional for thickening)