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.

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

• 10 cloves garlic, crushed and diced
• 1 white onion, diced
• 1/2 jalapeno pepper, peeled, diced, and crushed

• 1 can (14 oz) Bianco DiNapoli crushed tomatoes
• 1 can (14 oz) Bianco DiNapoli 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 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

• 1 tsp Crushed Calabrian chili pepper paste
• 2 tsp beef base
• 2 tsp Rose Harissa
• 2 tsp Sambal Oelek

• 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)

1. Combine the dry spices and whole spices in a spice grinder or mortar and pestle to make the dry spice mixture. \
2. Peel and dice the onion. Crush the garlic and jalapeno together with a garlic press or mortar and pestle. Set aside. \
3. Slice the sausage on a bias into roughly 1/2” slices. \
4. 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. \
5. 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. \
6. In the frying pan, brown the ground beef and sliced sausage together over medium-high heat. \
7. Deglaze the pan with the chicken stock, then add deglazed meat to the large stock pot. \
8. 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. \
9. Add the contents of the frying pan to the stock pot with the tomatoes. \
10. Cook over low heat for 1 hour until the beef is tender. \
11. Salt to taste and serve.

• 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