3 strips Usinger Applewood bacon (diced)
2 1/2 lbs. Usinger¹s Andouille or other Usinger¹s spicy smoked sausage. Grind or dice into small pieces
3 cups chopped onions
1 cup Green or Red Pepper diced
1 cup celery diced
2 Tablespoon minced garlic
2 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1/4 teaspoon ground cayenne pepper (to taste)
1 28 oz. can diced tomatoes
3 Tablespoons tomato paste
6 cups cooked red kidney beans
Sour cream (optional)
Grated Cheddar cheese (optional)
In a large heavy pot, slowly cook the bacon until almost crispy.
Add the sausage and brown about 5 minutes. Stirring often.
Add the onions, peppers, celery and spices.
Cook stirring often until soft, about 10 minutes.
Add the tomatoes, tomato paste and kidney beans. Bring to a boil. Lower the heat to medium-low and simmer uncovered about 30 minutes.
Stir often to prevent from sticking.
Season with salt and pepper (optional)
Serve hot with optional toppings.