• 2 lbs ground beef
  • 1 14-oz package andouille
  • 3 serano peppers, diced
  • 2 jalapenos, seeded and diced
  • 2 bay leaves
  • 1 bunch fresh cilantro leaves, chopped
  • 1 large (or 2 small) onions
  • 2 15-oz cans tomato sauce
  • 1 10-oz can hot ro*tel tomatoes w/habaneros
  • ¼-1/2 cup worcestshire sauce
  • ½-3/4 cup chili powder
  • 2 tsp paprika
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tbsp garlic powder
  • 1 tsp apple pie spice

1. Brown the ground meat in a large stockpot or Dutch oven over medium-high heat, if you're not using lean beef, you can drain off some of the fat.

2. Add the diced onions and cook until wilted, stirring occasionally.

3. Add the tomato sauce and ro*tel, stirring to incorporate. Make sure to swish some water in the cans and make sure you get all the sauce in the pot.

4. Stir in the chili powder. I always taste during this step to make sure I get proportion right. The powder should mask a lot of the tomatoes' acidity.

5. Stir in the worcestshire and all other spices and decrease heat to simmer.

6. After 45 minutes to an hour, add the diced sausage, and increase heat to medium. Let simmer on the higher temperature for at least good 20-30 minutes, then lower the heat again for another 30 minutes.

7. Add the diced peppers, bay leaves and cilantro, simmer for at least an hour and serve.