Recipe: Louisiana Crockpot Chili

Chili is a natural fit for the slow cooker, with a medley of ingredients and spices that blend together over several hours of low-heat cooking, creating layers of hearty flavor. This Cajun version includes the Louisiana flavors of sausage, pork, red pepper, and tomatoes for a delicious twist on chili that will have everyone coming back for second helpings!

Louisiana Chili Time
(Serves 8.)

Ingredients:

 (Photo credit: Wikipedia)

1 lb andouille sausage, diced
1 lb ground pork
2 big onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 celery stalks, diced
4 garlic cloves, minced
1 (28 oz size) can crushed tomatoes
1 (15 oz size) can diced tomatoes
1 (28 oz size) can kidney beans, drained (or 1 cup dry beans, rinsed and soaked)
1/4 tsp dried oregano
1/4 tsp red pepper flakes
1/4 tsp cayenne pepper
1/4 tsp chili powder
dash or two hot pepper sauce
pinch instant chicory or coffee (optional)
salt and pepper to taste

Directions:

• In a heavy skillet or Dutch oven over medium-high heat, cook the andouille sausage and ground pork until pork is lightly browned; break it up as you cook it.  Remove with a slotted spoon and put in crock pot.
• Add the remaining ingredients to the crockpot and stir well.
• Cover, set on Low, and cook 6-8 hours, until veggies and beans are soft and flavors are blended.
• Taste and adjust seasonings. Add a bit of water to thin it out if desired.
• Serve hot with crusty bread on the side.