I hope this recipe doesn’t get me thrown out of Louisiana.
I reckon I could head back to Texas but I’d probably be welcomed by a posse with a lynch rope if they found out I put beans in my chili. That’s a violation equivalent to cooking red beans in New Orleans with nary a trace of the Holy Trinity in the kettle.
Contrary to popular belief there are a multitude of cooks in Texas who put beans in their chili. There is only one iteration of Texas chili that absolutely cannot contain beans and that is Texas Red.
It’s the signature dish of the state and an often maligned food that sees thousands of people per annum royally screw it up by not hewing to the fixed-tradition of no beans.
I’ve written thousands of words on Texas chili but with a fridge and cupboard stocked with Louisiana ingredients I decided to turn my attention toward creating a brand new chili that hybridizes the foods of both states.
Red Bean Chili With Smoked Andouille And Country Style Pork Ribs
3 quarts stock, chicken
1 lb Beans, red, kidney, Camellia brand
1 lb Ribs, pork, smoked, country-style, chopped
1 lb Sausage, andouille, smoked, chopped
1 bulb, Garlic, minced
1 T. Cayenne, powder
2 t. Cumin, powder
1 t. Oregano, Mexican, powder
* Combine all ingredients in large cooking vessel
* Bring to boil
* Reduce to simmer
* Cook til beans are tender
This is one delicious chili.
It’s not of Texas neither is it of Louisiana but it does combine elements of the two finest eating states in the entire union.
I lived half my life in Texas and am planning on living out my days right here in Louisiana.
Of course since I live in the 9th Ward those days could very well be limited but even if I get taken out it’ll be with a full belly and the knowledge that there will be an epic second line to send me off to the heavens.
If you don’t have chicken stock you may use pork or beef
Camellia is my favorite brand of kidney beans
Country style ribs are the ones with no bones
I make regular forays into Acadiana to buy andouille sausage, if you can’t find it use a good, firm, well-seasoned sausage