Andouille Sausage & Ground Sirloin Chili

Submitted by: David Lay

1 Tablespoon Vegetable Oil
2 pounds Sausage Shoppe Andouille Sausage, cut into inch pieces 
1 pound Sausage Shoppe Lean Ground Sirloin
1 large yellow onion, chopped
1 Tablespoon minced garlic
2 Tablespoon chili powder
1 Tablespoon Creole Seasoning (Tony Cachere's or Emeril's)
2 teaspoon ground cumin
1 12 ounce bottle dark beer
1 28 ounce can diced tomatoes and their juices
3 Tablespoon tomato paste
1 teaspoon sugar
3 16 ounce cans red kidney beans, drained
Tabasco and cayenne pepper, to taste
Salt and black pepper, to taste
Shredded Cheddar cheese for garnish
Finely chopped green onions, for garnish

Brown lean ground sirloin in a frying pan. In a large pot, heat the vegetable oil over medium heat. Add the Andouille sausage and brown on all sides, approx, 5 minutes. Add the beef, onions, garlic, chili powder, Creole seasoning, and cumin and cook, stirring often, about 4 minutes. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, sugar, and kidney beans. Stir well and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes, stirring occasionally to prevent sticking to the pot. Season with Tabasco, cayenne, salt and pepper, to taste.

Remove from heat and ladle into bowls. Sprinkle with cheese and green onions.