If you are looking to elevate your chili game, you need to give this Cajun Chili recipe a try! It is packed with bold Cajun seasoning, a touch of heat, and all the hearty ingredients found in traditional chili. This dish truly takes traditional chili to the next level.
Why You’ll Love Cajun Chili
- Delicious Cajun Flavors- This Cajun Chili is packed with amazing flavor, thanks to the blend of Cajun spices which also adds the perfect amount of kick to this dish.
- Protein Packed- Traditional chili is already high in protein, but the addition of Cajun smoked sausage takes this chili recipe to the next level.
- Makes Great Leftovers- This is one of those dishes that taste even better the next day. The flavors meld together making it even more delicious for the next time your ready to dig in.
- Quick & Easy- This one pot meal is quick and easy to make. You can easily have dinner on the table in less than 1 hour.
- Customizable- This dish is can easily be altered to fit your family’s taste preference. Add shrimp, chicken, bell peppers, or any other cajun inspired ingredients to make it your own.
Ingredients
- Lean Ground Beef
- Cajun Style Smoked Sausage or Andouille Sausage
- Yellow Onion
- Cajun Seasoning (Tony Chachere or Slap Ya Mama)
- Onion Powder
- Garlic Powder
- Chili Powder
- Black Pepper
- Tomato Sauce
- Bush’s Chili Magic- Classic Homestyle
- Kidney Beans
- Beef Broth
How To Make Delicious Cajun Chili
In a large dutch oven or large pot over medium high heat, add the diced sausage and onions. Allow to cook for 5 minutes or until onions start to soften.
Add the ground beef and cook until no pink is visible. Drain off any excess grease and season with Cajus seasoning, onion powder, garlic powder and chili powder. Add can of tomato sauce, 2 cans Bush’s Chili Magic undrained, 2 can tomatoes with green chilis undrained, can of kidney beans undrained, and beef broth. Stir to combine and bring to a simmer.
Allow chili to simmer for 30-1 hour, occasionally stirring. Serve and enjoy!
Tip and Tricks for The BEST Cajun Chili
- Use Creole Seasoning- I used Tony Chachere Creole Seasoning for this recipe, but feel free to use your favorite brand or a homemade blend of spices.
- Add The “Holy Trinity”- Add a blend of green bell pepper, chopped onions and celery for the base of your chili for an even more authentic taste.
- Make It Spicy- If spicy is your thing, add cayenne pepper, crushed red pepper or top each serving with a dash of hot sauce to amp up the heat.
- Simmer- You can get away with simmering this chili for as little as 30 minutes, but the longer you allow it to simmer the richer the flavors become.
How To Store Leftovers
- Let It Cool- Let the chili come down to room temperature before placing leftovers in the fridge. This will help prevent uneven temps which lead to spoiling.
- Refrigerating- Store the leftover chili in an airtight container. It will last 3-4 days in the fridge.
- Freezing- Store leftovers in freezer safe bags. This chili is good frozen for up to 3 months.
FAQ
- Can I make this in a slow cooker? Yes! Just brown your ground beef and sausage prior to adding all the ingredients to the crock pot. Cook on low for 6-8 hours to high for 3-4 hours.
- Can I make this without beans? Yes! Many people don’t like beans in chili so feel free to omit them.
- Is this chili spicy? No. I am not crazy about spicy food so I try to make mild dishes. If you like spicy chili, add more chili powder to cayenne powder to kick up the heat.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Adjust Servings people
Ingredients
- 2 pounds lean ground beef
- 1 packet Cajun Style Smoked Sausage diced
- ½ yellow onion diced
- 1 tablespoon Cajun Seasoning
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- ½ teaspoon Chili Powder
- Black Pepper to taste
- 15 ounce can Tomato Sauce
- 2 15.5 ounce cans Bush’s Chili Magic- Classic Homestyle
- 2 10 ounce cans Tomatoes with Green Chilis undrained
- 1 16 ounce can kidney beans
- 2 cups beef broth
Instructions
- In a large pot over medium high heat, add the diced sausage and onions. Allow to cook for 5 minutes or until onions start to soften. Add the ground beef and cook until no pink is visible. Drain off any excess grease and season with Cajus seasoning, onion powder, garlic powder and chili powder.
- Add can of tomato sauce, 2 cans Bush’s Chili Magic undrained, 2 can tomatoes with green chilis undrained, can of kidney beans undrained, and beef broth. Stir to combine and bring to a simmer.
- Allow chili to simmer for 30-1 hour, occasionally stirring. Serve and enjoy!
Notes
This is not a spicy chili. You may adjust the seasonings to fit your spice tolerance. Also, if you like a thinner chili, feel free to add more beef broth as needed.
Tried this recipe?Let us know how it was!
New favorite chili recipe! This stuff hits a person right in the tastebuds. I went with the Conecuh sausage with some spice, and it did not disappoint. It is one of those recipes that a person can make your own as Katie said—add to the creole seasoning or cayenne to get the right amount of zing, but any way you do it, it is going to please.