Chili Gumbo

Toast the flour - we do this in big batches so it is always on hand. (It's great for roux, gravy, etoufee, or whatever you might need to thicken and make delicious.) Heat the oven to 350°F. Put a couple of cups of AP flour in a baking dish -- I use a 9" x 13" metal cake pan. Stir every 20 minutes until it gets nice and toasty -- about an hour to an hour and a half. Test by mixing a little with some oil -- it should turn a very deep chocolate brown. Store in in the pantry in a jar and you will be happy every time you pull it out! Remove the seeds and stems from the chilis and chop them up. Put them in a bowl and pour the beer in. Let them soak. Heat the olive oil in your chili pot. Cut up the andouille and brown it in the oil. Remove it. Toast the cumin in the remaining fat for a minute or so, then add in the chili meat and season with a good pinch of salt and pepper. When it is browned, put it with the sausage. Put the onions in the pot and get them sweated, then add the celery, peppers and garlic. Cook all of that for a few minutes until it is just starting to soften, then add the vegetable oil and toasted flour. Stir that around for a minute or so, then add the chili powder and tomatoes and cook for a few more minutes. Follow your nose -- everything should smell rich and toasty and not at all raw. Add the chilis and beer, and put the meat and any juices back in the pot. Stir it all, then add the beef broth and vinegar. When that is all simmering away, stir in a tablespoon of the Cajun seasoning. Let it simmer a bit, taste, and see if you want more -- this is all a tasting game, as your chilis, seasoning, and personal preference will vary. Turn the heat to low and let your pot simmer for at least a half hour -- it gets better with time. When you are ready to serve, put rice in your bowl, then chili gumbo. Squeeze just a bit of lime and add a dash of Louisiana hot sauce -- those two things really give it a final fabulous kick. That's it! Enjoy!