I want to share with you this Cajun chili recipe. I have to admit that it is in no way either traditionally Cajun or an authentic recipe, but I did get inspiration from Cajun flavors. So come with me on the Cajun Mexican fusion journey to make some off-the-beaten-path fusion chili!
If you’re a fan of Cajun-inspired recipes, you may also like this spicy tomato soup with Cajun flavors or this Cajun sausage with cauliflower rice recipe.
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Inspiration
Sometimes the best inspiration comes from looking in the fridge and pantry and seeing what you have on hand.
The happy thing about this particular meal was that we didn’t just make do–we ate Very, Very Well.
Friends Thomas and Roberta brought us a baggie of peppers of Unknown Hotness from their garden. I had some happy andouille in the fridge and some lovely basmati in a big old sack, and this Cajun-Mexican fusion meal was born!
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Ingredients
I strongly encourage you to make substitutions whenever and wherever necessary. I’ll make some suggestions in the ingredient list below this image. Here’s what’s in my Cajun chili extravaganza:
- Olive oil: to heat in the pan for sauteeing. You could also use any vegetable oil you prefer
- Andouille sausage: a very flavorful, very smoky and delicious sausage prevalent in Cajun cooking. If you have other sausage, by all means use it. It might not be Cajun fusion chili at that point, but it will be delicious. Try chorizo for more Mexican flare, sweet or hot Italian sausage, or even smoked Polish sausage.
- Cajun “trinity”: This is the flavor base of almost all savory cajun foods. It’s a mixture of diced onions, celery, and green bell pepper. This is the Cajun answer to French mirepoix, which is a mixture of onions, celery, and carrot.
- salt and pepper: to taste. I know that’s a maddening instruction, but there you have it. You can read more about what it means to salt to taste in this post.
- water: for more flavor, feel free to use chicken or vegetable stock rather than water
- Cajun seasoning: I like to use Tony Chachere’s Creole seasoning. Other good brands include Benoit’s, Marshall’s Creek, and Frontier Co-Op which also has nice herbal notes of thyme and marjoram
- bay leaves: These aren’t strictly necessary, but if you have them, use them. They do add a nice perfume to the stew
- mixed hot peppers: You’ll need about 2 cups of diced peppers. Use any mix from mild Anaheims, banana peppers or bell peppers to poblanos to spicier jalapenos or serranos. Or go hog wild and add a Scotch bonnet or Carolina reaper or two to the mix. You can also add 1-2 minced chipotles in adobo to increase the heat and the smokiness.
- black beans: I used dried beans, but feel free to use canned beans. You can also sub any beans you have, so kidney beans, white beans, pinto beans–all would work. And if you’re a no-beans-in-chili person, just leave them out and add a bit of extra Andouille or even some browned ground beef instead
- fine cornmeal: This is my secret (not so secret) for thickening stew. The cornmeal adds a bit of texture and the lovely corn flavor permeates the whole dish. Just mix it with a little water to form a slurry and pour it in towards the end of cooking. Using cornmeal for thickening also keeps this gluten-free (as long as all your ingredients are gluten-free) if that’s a concern for you.
PRO TIP: To add more flavor, toast the cornmeal in a dry skillet on the stovetop until fragrant. In a pinch, you can also use finely crushed tortilla chips to thicken your chili.
Instructions
These instructions are for making this recipe in a slow cooker. Check out the Q & A for alternate instructions for Dutch oven and Instant Pot.
- Brown the Andouille in the oil, and remove to the slow cooker.
- Add the trinity to that same pan, and cook until softened and starting to color. Put the cooked onions, celery, and bell pepper in the slow cooker.
- Add all the spices, water, bay leaves, mixed peppers, and soaked beans to the slow cooker.
- Cook on high for 2-3 hours, until the beans are nicely softened.
- Whisk together the cornmeal and water and stir into the chili to thicken. Allow to cook an additional 10-15 minutes.
The Crock-Pot brand has been around for decades, and for good reason. Their products work reliably and consistently, and they last. I love the 6-quart size, that I can take it with me to parties and potlucks, and that there's a built-in timer so I can still use my other kitchen timers even if the Crock-Pot is doing its thing.
Cajun Chili Q & A
Absolutely. Brown the Andouille in the oil using the saute function, and do the same with your trinity. Put everything into the pot except the cormeal/water slurry in the IP, set lid to “sealing” and cook on manual high pressure for 30 minutes. Allow 15 minutes natural pressure release before releasing the rest of the pressure manually. Check the beans to make sure they’re fully cooked. If not, put the lid back on and cook for an additional 5 minutes on high pressure. Repeat natural pressure release. Add the slurry and set back on the saute setting. Let boil for 2-3 minutes until the chili has thickened nicely. Taste and adjust seasonings if necessary.
Yes. Brown the Andouille and the trinity in the oil in your Dutch oven. Add the rest of the ingredients except for the cornmeal/water slurry. Cook at a gentle simmer with the lid on the pot for1-2 hours, or until the beans are cooked through. Add the slurry, then turn the heat up to let the chili boil for 2-3 minutes. Taste and adjust the seasonings as necessary.
Store tightly sealed in the fridge for up to 5 days. Reheat thoroughly either on the stovetop or in the microwave. For food safety, heat to 165F for at least 15 seconds.
Absolutely. Freeze in freezer bags with 1-2 servings per bag. Lay them flat so they’ll freeze faster. Thaw overnight in the fridge and then heat to serve. Again, for food safety, heat to 165F for at least 15 seconds. The frozen chili will keep for 2-3 months.
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Cajun Chili Recipe
Ingredients
- 2 tablespoons olive oil
- 1 pound Andouille sausage cut into 1/2″ discs
- 1 large onion diced
- 2 cloves garlic minced
- 3 ribs celery diced
- 1 teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 2 cups water vegetable broth or chicken stock
- 2-3 teaspoons salt-free Cajun seasoning of choice
- 2 fresh bay leaves
- about 2 cups seeded diced mixed hot peppers (Use bell peppers for less heat or a mixture of poblano, serrano and jalapeno for more heat)
- ¾ cups black beans picked over, rinsed, and soaked in cold water for 6-8 hours
- 2 Tablespoons fine cornmeal and 1/2 cup water slurry to thicken
Instructions
- In a large, heavy skillet, brown the sausage in the oil. Remove to the slow cooker.
- Cook onion, garlic and celery in the same pan until golden. Season with salt, pepper and Cajun seasoning. Remove to the slow cooker.
- Add the rest of the ingredients, except for the cornmeal/water slurry, and cook on high for 2-3 hours, or until beans are tender.
- Taste and adjust seasonings to your liking.
- Whisk in as much of the slurry as necessary to thicken the cooking liquid to your liking.
- Serve over rice with grated jack or pepper jack cheese and/or a big dollop of sour cream.
Did You Make Any Changes?
Notes
Nutrition
I hope you guys enjoy this Cajun chili recipe. It’s very forgiving and always delicious!
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