I make Louisiana style chili (Andouille sausage & red wine). If you want to kick the aroma up several notches, add a half teaspoon of ground cinnamon to the pot.
I have done that with pots of chili taken to the church. Everyone remarks on the aroma but can't figure out why it smells so good.
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LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
Andouille and me aren’t friendly...at all. Same with jambalaya.
It’s the creole (cajun?) spice (can’t think of name right now). I think it comes from the Caribbean. Makes jambalaya “authentic”.
Other than that, I have made “white” or “chicken” chili before but, not well. Likely because it cries for andouille.
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