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