This Cajun-Mexican mashup is a great chili to make on a cold day. There are many ways to vary the heat and flavor, and any way you make it, this Cajun fusion chili is pretty excellent!
about 2 cups seededdiced mixed hot peppers (Use bell peppers for less heat or a mixture of poblano, serrano and jalapeno for more heat)
¾cupsblack beanspicked over, rinsed, and soaked in cold water for 6-8 hours
2Tablespoonsfine cornmeal and 1/2 cup water slurry to thicken
Instructions
In a large, heavy skillet, brown the sausage in the oil. Remove to the slow cooker.
Cook onion, garlic and celery in the same pan until golden. Season with salt, pepper and Cajun seasoning. Remove to the slow cooker.
Add the rest of the ingredients, except for the cornmeal/water slurry, and cook on high for 2-3 hours, or until beans are tender.
Taste and adjust seasonings to your liking.
Whisk in as much of the slurry as necessary to thicken the cooking liquid to your liking.
Serve over rice with grated jack or pepper jack cheese and/or a big dollop of sour cream.
Notes
If using canned beans, add them to the slow cooker after 2 hours of cooking.You can even use some light lager for the cooking liquid. If using Mexican flavors, stick with a darker Mexican beer like Negro Modelo. If cooking in a Dutch oven instead of a slow cooker, you can brown the meat and aromatics in the Dutch oven before cooking. One-pot easy-ness!