Smoked Cajun Chili

"Hearty chili with a Cajun note and a smokey finish"
photo by Curt H. photo by Curt H.
photo by Curt H.
Ready In:
1hr 20mins




  • 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.
  • 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.
  • Throw in the celery, onion and garlic, cover, reduce heat and let it do it's thing for 10 minutes at least. stir frequently.
  • In a separate pan, brown the ground beef (drain) and add it to the pot.
  • 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.
  • Let it come together at a high simmer for about an hour, less if you can't wait.

Questions & Replies

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  1. Colleen H.
    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.
  2. Luckdragon76
    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.



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