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Table of Contents

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

  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.

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