Coonass Chili

6 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
5.0/5 (6)
Cajuns love their unique name reflected in the title of this recipe. This hearty chili combines ground beef, andouille sausage, and kidney beans with Cajun spices for a warming bowl that’s perfect over rice or with crusty French bread.

Ingredients

6 servings
  • 1 lb ground beef
  • 3 links Andouille sausage, sliced
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 1 tbsp minced garlic
  • 2 (16 oz) cans tomato sauce
  • 1 (16 oz) can whole tomatoes, chopped
  • 1 (16 oz) can kidney beans
  • 1 tbsp heaping chili powder
  • Several dashes Worcestershire sauce
  • Salt & black pepper to taste
  • Cayenne pepper to taste (or red pepper flakes, or both)
  • Water to cover

Step-by-Step Instructions

  1. Brown ground beef and sausage in olive oil over medium-high heat, breaking up the meat as it cooks, about 8-10 minutes. Add onion, bell pepper, and garlic, cooking until onions turn translucent, about 5 minutes.
  2. Add the tomato sauce, chopped tomatoes, and kidney beans (with their liquid). Stir well, then add chili powder, Worcestershire sauce, salt, black pepper, and cayenne. Add enough water to just cover the ingredients. Stir well, cover, and simmer over low heat for about an hour, stirring occasionally.
  3. Serve over rice or with a crisp French bread, topped with chopped onions and cheese.

Common Problems and Solutions

Q: Can I make this spicier?

A: Absolutely! Add more cayenne pepper or use hot andouille sausage. You can also add diced jalapeños with the vegetables or top with hot sauce when serving.

Q: The chili is too thick or too thin, what do I do?

A: If too thick, add more water or tomato sauce during simmering. If too thin, remove the lid for the last 15-20 minutes to let it reduce, or simmer uncovered until it reaches your desired consistency.

Tips and Techniques

The andouille sausage is what makes this Cajun-style chili special, so don’t skip it. Let it simmer the full hour to allow the flavors to meld together properly.

Ingredient Substitutions

  • andouille sausage: smoked kielbasa or smoked turkey sausage
  • kidney beans: pinto beans or black beans
  • ground beef: ground turkey or ground venison

Equipment Needed

  • Large heavy-bottomed pot or Dutch oven

Historical Context

The term in the title is a self-given nickname that Cajuns have proudly reclaimed, reflecting their independent spirit and unique cultural identity in South Louisiana.