There is nothing better on a cold and rainy day in Austin than a piping hot bowl of great tasting Chili. In the spirit of keeping things weird in Austin we did chili on your FLO Kamado and did not use ground beef. This is an andouillie sausage and Pork (Boston Butt cubed) meat chili.
First fire up your FLO Kamado to about 300 degrees. Put cast iron pot in center of rack.
1.5 Ibs. of Andouillie sausage chopped
1.5 lbs. cubed pork (trimmed the way you want)
2 yellow onions chopped
2 green bell peppers chopped
2 celery stalks rough cut
5-7 gloves of garlic rough chop
16 oz. Tomato paste
30 oz. Tomato sauce
30 oz. Tomato crushed or diced
27 oz. Can of black beans
27 oz, Can of kidney beans
1 small box chicken both
Salt, Black pepper, Chili powder, Smoked Paprika, Garlic powder, Celery Salt, Cumin, LA Hot Sauce Worcestershire sauce
Once the cast iron pot is hot brown the Andouillie and pork together, stir as needed to brown the pork.
Once meat is browned add the onions, bell pepper, celery, and garlic. Stir with meat till full incorporated. Once onions get clear add the tomato paste, sauce, and crushed or diced tomato to the pot and stir. add salt, black pepper, and garlic powder to taste.
Let is simmer and stir every 5-10 minutes. After approx 15-20 mins of a low boil add the chili powder, cumin, hot sauce, Worcestershire sauce, celery salt, and both cans of beans with liquid. Still till fully incorporated. after about 5 mins taste the sauce and add spices to your taste. If to thick add chicken broth a little at a time and stir in completely. Let it reach a low boil and simmer for approx 20 minutes and its ready to serve.
We serve on a bed of steamed rice, with cheese and raw fine chopped purple onions on top. It chili serve it how ever you want. enjoy!