Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Hearty chili with a Cajun note and a smokey finish

Ingredients Nutrition


  1. Call friends and family, let them know you are about to make some awesome Chili, and to be in your kitchen in about an hour.
  2. Before the stampede, grab a large (8qt) pot and brown the sausage on high heat (do not drain). The idea here is to get some good browning/sear in the pan so don't fret if it sticks to the bottom, that's the idea. Just don't go overboard and burn it.
  3. Throw in the celery, onion and garlic, cover, reduce heat and let it do it's thing for 10 minutes at least. stir frequently.
  4. In a separate pan, brown the ground beef (drain) and add it to the pot.
  5. Everything else goes in! Be sure to include all the juice from the whole-tomato cans, and I like to cut them very chunky (no more than 3 cuts per tomato) for easy eating.
  6. Let it come together at a high simmer for about an hour, less if you can't wait.
Most Helpful

Delicious chili! We just made it this weekend and it was so yummy! It had just the right heat. I just had some for lunch and it was so savory and warmed me right up. I love the meat to beans ratio, it was such a hearty chili. Definitely would recommend this chili to others.

Colleen H. November 25, 2013

The best chili I have ever tasted - perfect heat and the smokey flavor makes this really unique. I have made this chili three times now, twice for work events, and both friends and co-workers rave about it and ask when I'll make it again. The first time I made this, I used Bold Chachere's and it was a huge hit. Tried Original Chachere's and found it a bit too salty for my tastes, so the third batch went back to Bold.

Luckdragon76 January 16, 2015