Steven's RaginCajun Chili
Ingredients
- 2 lbs ground beef
- 1 lb ground pork
- 1 lb Andouille sausage (I like Poche's in Breaux Bridge, LA)
- 3 tablespoons extra virgin olive oil
- 2 (29 ounce) cans diced canned tomatoes
- 2 (29 ounce) can tomato sauce
- 1 (16 ounce) can tomato paste
- 1 (16 ounce) can Rotel with diced tomatoes and chilies
- 2 (16 ounce) can kidney beans (washed)
- 2 (16 ounce) can black beans (washed)
- 1 large red onion, chopped
- 6 jalapeno peppers, chopped (remove seeds)
- 3 serrano peppers, chopped
- 3 stalks celery, chopped
- 4 garlic cloves, chopped
- 4 - 6 oz Cajun Power Garlic Sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Tony Chachere's Seasoning
- 4 tablespoons smoked paprika
- 3 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon ground pepper
- 1 teaspoon kosher salt
Step-by-Step Instructions
- Call friends and family, let them know you are about to make some throw-down Chili!
- Before the stampede, grab a large Magnalite pot (10-quart) and brown the Andouille sausage (cut in cubes or slices), ground beef and ground pork 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. This browning step takes about 15-20 minutes.
- Throw in the celery, onion and garlic, cover, reduce heat to medium and let it do it’s thing for 10 minutes at least, stirring frequently.
- Everything else goes in! Add the diced tomatoes with their juices, tomato sauce, tomato paste, Rotel, kidney beans, black beans, jalapeno peppers, serrano peppers, olive oil, Cajun Power Garlic Sauce, Worcestershire sauce, Tony Chachere’s Seasoning, smoked paprika, chili powder, cumin, ground pepper, and kosher salt. Be sure to include all the juices from the diced-tomato cans.
- Let it come together at a high simmer for about an hour (or 1 hour 30 minutes for deeper flavor), stirring occasionally, less if you can’t wait. Grab a bowl, get a beer or soda and chow down!!
- Author does add - you can use less beans than on the recipe. One can of each instead of two of each - this author does say that he likes a lot of beans in his chili!
Common Problems and Solutions
Q: Why is my chili too thin or watery?
A: Make sure you're simmering uncovered to allow excess liquid to evaporate. The tomato paste helps thicken it, and the longer simmer time (up to 1.5 hours) will concentrate the flavors and reduce the liquid. If still too thin, you can mash some of the beans against the side of the pot to thicken naturally.
Q: Can I reduce the heat level?
A: Absolutely! Remove the seeds from all the peppers (jalapenos and serranos) and you can even cut back to 3-4 jalapenos instead of 6. The Cajun Power Garlic Sauce and Tony's add flavor more than heat. Start with less peppers and adjust to your taste.
Q: Do I really need all three types of meat?
A: The three meats create the complex, layered flavor that won the blue ribbon, but you can simplify. Use 3 lbs ground beef and skip the pork, or use 2 lbs ground beef and increase the Andouille to 2 lbs. The Andouille is what gives it the Cajun character, so keep that if possible.
Tips and Techniques
Don’t drain the meat after browning - those browned bits and rendered fat carry tremendous flavor. When browning, let the meat develop a good sear and fond on the bottom of the pot (just don’t burn it). This caramelization is key to deep, complex chili flavor. Serve with cornbread or Cajun cornbread to soak up all that delicious chili.
Ingredient Substitutions
- Andouille sausage: smoked kielbasa or smoked turkey sausage
- Cajun Power Garlic Sauce: 2-3 tablespoons minced garlic mixed with 2 tablespoons hot sauce
- Tony Chachere's Seasoning: 1 tablespoon Creole seasoning or a mix of paprika, garlic powder, onion powder, cayenne, salt and pepper
- kidney beans and black beans: pinto beans, or all kidney beans, or all black beans
Equipment Needed
- 10-quart heavy-bottomed pot or Dutch oven (Magnalite pot recommended)
- Large cutting board
- Sharp knife
- Wooden spoon for stirring
Historical Context
While chili is a Texas tradition, this Louisiana version showcases how Cajun cooks adapt dishes with their signature ingredients like Andouille sausage and Cajun seasonings. This recipe won first place at a Houston Livestock Show and Rodeo chili cook-off, proving that Cajun flavor can hold its own even in Texas chili country.
