====== Aurora Borealis Chili ======
Aurora Borealis Chili is a dish that captures the vibrant and fiery spirit of the Northern Lights. The spice blend used in this recipe is a fusion of Nordic and New Orleans flavors, including cumin, coriander, smoked paprika, and juniper berries. When combined with the richness of ground beef and sliced Andouille sausage, this chili creates a bold and flavorful taste that will ignite your senses.

With each spoonful, the spices will dance on your tongue like the aurora borealis spreads across the sky, leaving you with a satisfying warmth and glow. Perfect for a chilly evening, this chili is a great option for family gatherings, potlucks, or game day parties, and is sure to become 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 ====
  * 10 cloves garlic, crushed and diced
  * 1 white onion, diced
  * 1/2 jalapeno pepper, peeled, diced, and crushed

==== Tomatoes ====
  * 1 can (14 oz) Bianco DiNapoli crushed tomatoes
  * 1 can (14 oz) Bianco DiNapoli 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 cardamom
  * 2 tsp celery salt
  * 2 tsp coriander
  * 2 tsp cumin
  * 2 tsp nutmeg
  * 2 tsp pink peppercorns, ground
  * 2 tsp smoked paprika
  * 2 juniper berries, ground

=== Wet Spices ===
  * 1 tsp Crushed Calabrian chili pepper paste
  * 2 tsp beef base
  * 2 tsp Rose Harissa
  * 2 tsp Sambal Oelek

===== Tools =====
  * Large (12“ diameter) frying pan
  * 4-6 quart stock pot or Dutch oven
  * Potato masher or immersion blender
  * Spice grinder or mortar and pestle (optional)
  * Food processor (optional)
  * Immersion blender (optional)
  * Pressure cooker (optional)
  * Kitchen scale (optional)

===== Instructions =====
  - Combine the dry spices and whole spices in a spice grinder or mortar and pestle to make the dry spice mixture. \
  - Peel and dice the onion. Crush the garlic and jalapeno together with a garlic press or mortar and pestle. Set aside. \
  - Slice the sausage on a bias into roughly 1/2” slices. \
  - In a large stock pot, combine the crushed tomatoes and whole peeled tomatoes. Use a potato masher to crush the whole peeled tomatoes into loose chunks. \
  - In a small bowl, combine the tomato paste, Sambal Oelek, beef base, Rose Harissa, and crushed Calabrian chili pepper paste to create the wet spice mixture. \
  - In the frying pan, brown the ground beef and sliced sausage together over medium-high heat. \
  - Deglaze the pan with the chicken stock, then add deglazed meat to the large stock pot. \
  - Add the diced onion, crushed garlic and jalapeno, wet spice mixture, and dry spice mixture to the same large stock pot. Cook until the onions are translucent. \
  - Add the contents of the frying pan to the stock pot with the tomatoes. \
  - Cook over low heat for 1 hour until the beef is tender. \
  - Salt to taste and serve.

==== Shopping List ====
  * 2 lbs 90% lean ground beef
  * 2 lbs Andouille sausage, sliced on a bias into roughly 1/2” slices
  * 10 cloves garlic
  * 1 white onion
  * 1 can (14 oz) Bianco DiNapoli crushed tomatoes
  * 1 can (14 oz) Bianco DiNapoli whole peeled tomatoes
  * tomato paste
  * brown sugar
  * cardamom
  * celery salt
  * coriander
  * cumin
  * nutmeg
  * pink peppercorns, ground
  * smoked paprika
  * Ancho chili powder
  * Chipotle chili powder
  * cayenne pepper
  * beef base
  * crushed Calabrian chili pepper paste
  * Rose Harissa
  * Sambal Oelek