Cajun Red Chili Recipe

Prepare and brown sausages

Slice andouille and kielbasa into 1/4-inch rounds. Heat 1 tablespoon oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sliced sausages and brown on both sides, about 4–5 minutes, letting rendered fat accumulate. Use a slotted spoon to transfer browned sausage to a bowl, leaving fat in the pot.

Brown ground beef

Add remaining 1 tablespoon oil if needed. Add ground beef to the pot and break into pieces. Brown over medium-high heat until no pink remains, about 6–8 minutes. Season lightly with 1/2 tsp salt and 1/2 tsp pepper while browning. Drain excess fat if there is a large amount, leaving a thin film for flavor.

Reduce heat to medium. Add diced onion, chopped green and red bell peppers, and chopped celery to the pot with the beef. Sauté until softened and translucent, about 6–8 minutes. Stir frequently to scrape up browned bits from the bottom of the pot.

Add minced garlic and cook 30–60 seconds until fragrant, stirring so garlic doesn’t burn.

Stir in tomato paste and cook 1–2 minutes to caramelize slightly, which deepens flavor.

Add tomato sauce, canned diced tomatoes with juices, and beef broth. If using beer, substitute in place of 1 cup beef broth or add as the optional cup. Scrape the bottom of the pot to deglaze and dissolve browned bits into the sauce.

Return browned sausages to the pot and stir to combine. Bring mixture to a gentle simmer.

Stir in cajun seasoning, chili powder, smoked paprika, ground cumin, dried oregano, crushed red pepper flakes, bay leaf, hot sauce (or cayenne), remaining 1/2 tsp salt, and remaining 1/2 tsp black pepper. Taste after 10–15 minutes of simmering and adjust heat/salt as desired. If the chili tastes too acidic, stir in 1 tsp brown sugar.

If using beans, add drained and rinsed beans now. Stir gently to combine so beans don’t break apart.

Reduce heat to low, cover partially, and simmer gently for 30–45 minutes to thicken and allow flavors to meld. Stir occasionally to prevent sticking; cook longer (up to 1.5 hours) for a thicker, more developed flavor.

Remove bay leaf. Taste and adjust seasoning — more cajun seasoning or hot sauce for heat, salt to taste, or a splash of beef broth if too thick.

Ladle chili into bowls and garnish with chopped parsley and sliced green onions. Serve with rice, cornbread, or crusty bread as desired.