2 Andouille sausage (diced) or sausage of your choice
3 Cloves chopped garlic
Pound of ground beef or turkey
1/2 Chopped yellow onion
2 15 ounce cans garbanzo beans, undrained
2 15 ounce cans
white beans (northern or cannellini) drained
1 16 ounce jar of Hot Piperade or Piperade of your
1 Tablespoon Berek Rouge Basque seasoning or another dry mixed spice
1 Teaspoon cumin
3/4 teaspoon salt
a large pot, brown ground beef, drain and add onion, garlic and diced sausage. Simmer about 2 minutes. Add garbanzo
beans, tomato paste, basque seasoning, cumin, salt, bay leaves and Piperade. Simmer while covered for 30 minutes.
Add white beans and simmer another 15 minutes. Et voila! A fabulous chili!