Ingredients
- Olive Oil: 2 tablespoons (For sautéing) – A good quality extra virgin olive oil works well, but any neutral cooking oil like canola or vegetable oil can be substituted.
- Ground Beef: 1 pound (80/20 or 85/15 blend recommended) – The fat content adds flavor and moisture. You can substitute ground turkey or chicken for a leaner version, but you might need to add a little extra oil. Ground pork also works wonderfully, adding another layer of richness.
- Andouille Sausage: 1 pound, smoked, sliced into ½-inch rounds – This is a key ingredient for authentic Cajun flavor. It’s a smoked pork sausage, typically seasoned with garlic, pepper, onions, and wine, offering a distinct smoky and often spicy kick. If you can’t find Andouille, a good quality smoked kielbasa or another spicy smoked sausage can be a decent substitute, though the flavor profile will differ slightly.
- The “Holy Trinity”:
- Yellow Onion: 1 large, chopped (about 1.5 – 2 cups) – Forms the aromatic base.
- Green Bell Pepper: 1 large, chopped (about 1.5 cups) – Adds a slight sweetness and classic chili flavor. You can substitute or add other colors like red or yellow bell peppers for visual appeal and slightly different sweetness levels.
- Celery: 2-3 ribs, chopped (about 1 cup) – Provides a subtle savory note and balances the richness.
- Garlic: 4-6 cloves, minced (about 2 tablespoons) – Adjust according to your preference. Fresh garlic offers the best flavor compared to pre-minced or garlic powder, though the latter can be used in a pinch (use about 1 teaspoon of garlic powder).
- Jalapeño Pepper: 1 medium, minced (optional, for extra heat) – Remove seeds and membranes for less heat, leave them in for a spicier kick. Handle with care (gloves recommended). You could also use serrano peppers for even more heat.
- Cajun Seasoning: 2-3 tablespoons (Store-bought or homemade) – This is crucial for the signature flavor. Brands vary in salt content and heat level, so start with 2 tablespoons and adjust later. A good blend typically includes paprika, garlic powder, onion powder, black pepper, white pepper, cayenne pepper, oregano, and thyme.
- Chili Powder: 1 tablespoon – Complements the Cajun seasoning, adding depth and traditional chili notes.
- Smoked Paprika: 1 tablespoon – Enhances the smoky flavor, especially important if your Andouille isn’t heavily smoked.
- Cumin: 1 teaspoon – Adds an earthy warmth common in many chili recipes.
- Dried Oregano: 1 teaspoon
- Dried Thyme: ½ teaspoon – Oregano and thyme are common herbs in Cajun cooking.
- Cayenne Pepper: ¼ – ½ teaspoon (or to taste) – Adjust based on your preferred heat level and the spiciness of your Cajun seasoning and Andouille. Start small; you can always add more.
- Tomato Paste: 2 tablespoons – Adds concentrated tomato flavor and helps thicken the chili.
- Diced Tomatoes: 1 can (28 ounces), undrained – Petite diced or regular diced work well. Fire-roasted diced tomatoes add another layer of smoky flavor.
- Crushed Tomatoes: 1 can (15 ounces) – Provides body and a smoother tomato base. Tomato sauce can be substituted if needed.
- Kidney Beans: 1 can (15-16 ounces), rinsed and drained – Dark or light red kidney beans are classic chili choices.
- Black Beans: 1 can (15 ounces), rinsed and drained – Adds a different texture and visual contrast. Pinto beans are another excellent option. Ensure you rinse canned beans well to remove excess sodium and starchy liquid.
- Beef Broth or Stock: 2-3 cups (Low sodium recommended) – Adjust amount based on desired chili thickness. Vegetable broth can be used as a substitute. Using stock instead of broth adds a richer mouthfeel.
- Worcestershire Sauce: 1 tablespoon – Adds umami depth and complexity.
- Brown Sugar: 1-2 teaspoons (optional) – Balances the acidity of the tomatoes and the heat. Molasses or maple syrup can also be used.
- Apple Cider Vinegar: 1 teaspoon (optional) – Brightens the flavors at the end of cooking. A splash of hot sauce can also serve this purpose.
- Salt and Black Pepper: To taste – Season gradually throughout the cooking process, especially considering the salt content of the Cajun seasoning, sausage, and broth.
- Optional Garnish Ingredients: Shredded cheddar cheese, sour cream or Greek yogurt, chopped green onions or chives, fresh cilantro, sliced jalapeños, hot sauce, crushed tortilla chips, oyster crackers.
Instructions
- Brown the Meats: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced Andouille sausage and cook, stirring occasionally, until browned and slightly crispy, about 5-7 minutes. Use a slotted spoon to remove the sausage from the pot and set aside on a plate, leaving the rendered fat in the pot. This rendered fat is packed with flavor!
- Cook the Ground Beef: Add the ground beef to the same pot. Break it up with a spoon and cook until browned, about 7-10 minutes. Drain off most of the excess fat, leaving about 1-2 tablespoons in the pot for flavor and for sautéing the vegetables. Don’t drain all the fat, as it contributes significantly to the richness.
- Sauté the Holy Trinity and Aromatics: If needed, add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, green bell pepper, and celery (the Cajun “Holy Trinity”) to the pot with the ground beef. Cook over medium heat, stirring frequently, until the vegetables begin to soften, about 8-10 minutes. Scrape the bottom of the pot occasionally to loosen any browned bits (fond) left from the meats – this adds immense flavor.
- Add Garlic and Jalapeño: Stir in the minced garlic and optional minced jalapeño. Cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Bloom the Spices: Add the Cajun seasoning, chili powder, smoked paprika, cumin, dried oregano, dried thyme, and cayenne pepper to the pot. Stir constantly and cook for about 1 minute. Toasting the spices in the fat and heat helps to “bloom” them, releasing their essential oils and deepening their flavor significantly compared to just adding them to liquid later.
- Incorporate Tomato Paste: Stir in the tomato paste and cook for another 1-2 minutes, stirring constantly. Cooking the tomato paste slightly caramelizes its sugars and intensifies its flavor, removing any raw taste.
- Deglaze (Optional but Recommended): If you have a lot of browned bits stuck to the bottom of the pot, pour in about ½ cup of the beef broth. Scrape the bottom of the pot vigorously with a wooden spoon to release all those flavorful bits into the mixture. Let the liquid bubble and reduce slightly.
- Combine Remaining Ingredients: Stir in the cooked Andouille sausage (and any accumulated juices from the plate), the undrained diced tomatoes, crushed tomatoes, rinsed and drained kidney beans, rinsed and drained black beans, the remaining beef broth (start with 2 cups), Worcestershire sauce, and optional brown sugar.
- Simmer Gently: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot, leaving the lid slightly ajar to allow some steam to escape (this helps thicken the chili). Simmer for at least 1 hour, stirring occasionally to prevent sticking. For best flavor development, simmer for 1.5 to 2 hours, or even longer on very low heat. The longer it simmers, the more the flavors will meld and deepen, and the chili will thicken.
- Adjust Consistency and Seasoning: After the initial simmering time, check the chili’s consistency. If it’s too thick for your liking, stir in a little more beef broth or even hot water until it reaches your desired thickness. If it’s too thin, you can let it simmer uncovered for a bit longer, or mash some of the beans against the side of the pot with a spoon to help thicken it naturally.
- Final Seasoning Touches: Taste the chili carefully. Adjust seasonings as needed. Add more salt, black pepper, Cajun seasoning, or cayenne pepper if desired. Stir in the optional apple cider vinegar or a dash of your favorite hot sauce right before serving to brighten the flavors.
- Rest Before Serving: Ideally, let the chili rest off the heat for about 10-15 minutes before serving. This allows the flavors to settle and meld even further.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450 - 600