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.

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

• 8 cloves garlic, crushed and diced
• 1 white onion, diced
• 1 whole jalapeno pepper, diced

• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) whole peeled tomatoes
• 2 tbsp tomato paste

• 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

• 1 tsp crushed red pepper flakes
• 2 tsp beef base
• 1 tsp minced fresh ginger (optional, for depth)

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

1. 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.
2. Add the diced onion, garlic, and jalapeno to the pot. Sauté until softened and lightly browned.
3. Stir in the dry spices to toast them lightly in the fat for 30 seconds, releasing their aromas.
4. Add the tomato paste and cook for 1-2 minutes.
5. Deglaze the pot with a splash of water or beef stock, scraping up any browned bits from the bottom.
6. Add the crushed and whole peeled tomatoes. Use a potato masher or immersion blender to break down the whole tomatoes into chunky pieces.
7. Return the cooked meats to the pot, stirring to combine.
8. Stir in the beef base and crushed red pepper flakes. Adjust seasoning with salt as needed.
9. Simmer uncovered on low heat for 1.5 to 2 hours, stirring occasionally to avoid sticking. The chili should thicken and develop deep flavors.
10. For extra thickness, dissolve 1 tbsp of cornstarch in 2 tbsp cold water, stir into the chili, and simmer for another 5 minutes.
11. Adjust salt and spice levels to taste before serving.

• 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)