Creole chili brought together the bold, layered flavors of South Louisiana cooking with the comforting structure of a classic chili. This version of Creole Chili from Louisiana Cookin leaned heavily into regional identity by starting with Vaucresson Creole Hot Sausage, a New Orleans staple known for its deep spice blend and coarse texture. Unlike Texas-style chili or Midwestern bean-forward versions, Creole chili embraced aromatics, peppers of varying heat levels, and seasoning built slowly over a simmer rather than all at once. The result was a pot of chili that felt hearty and familiar while still unmistakably Louisiana in spirit.
Ingredients:
- 3 pounds Vaucresson Creole Hot Sausage, removed from casing
- 2 pounds ground beef
- 1 (15-ounce) can stewed tomatoes
- 2 (12-ounce) cans red kidney beans (optional)
- 1 (15-ounce) can tomato sauce
- 2 cups beef stock
- ½ poblano pepper, diced
- 1 serrano pepper, diced
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 1 jalapeño, diced
- 1 habanero, diced
- 2 dried chili peppers
- 1 teaspoon red chili flakes, garlic powder, onion powder
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon black pepper
- 1 tablespoon Creole seasoning
- For serving: sour cream, shredded Cheddar cheese, sliced jalapeños, cornbread, or corn chips
Directions:
- In a large pot or Dutch oven, browned the Creole hot sausage and ground beef together over medium heat. The onion and green bell pepper were added early so they softened as the meat cooked. Once the meat was no longer pink and the vegetables were tender, excess fat was drained to prevent the chili from becoming greasy.
- Tomato sauce, stewed tomatoes, kidney beans (if using), and beef stock were stirred into the pot. This created the base of the chili and loosened the mixture enough to allow the spices to bloom evenly during the simmer.
- The poblano, serrano, jalapeño, and habanero peppers were added next, followed by the dried chili peppers, red chili flakes, garlic powder, onion powder, chili powder, cumin, black pepper, and Creole seasoning. Everything was stirred thoroughly to distribute heat and seasoning throughout the pot.
- The chili was brought to a gentle boil, then reduced to low heat. Covered and simmered for about 20 minutes, the mixture thickened slightly while the flavors melded. Occasional stirring ensured nothing stuck to the bottom, and seasoning was adjusted as needed toward the end.
- The chili was ladled into bowls and finished with sour cream, shredded Cheddar, sliced jalapeños, and a side of cornbread or corn chips for crunch and contrast.
This Creole chili allowed for flexibility depending on audience and occasion. The kidney beans were optional and could be omitted for a meat-forward version or included to stretch the dish for larger gatherings. Heat levels were easily adjusted by reducing or increasing the amount of habanero and dried chilies. Removing seeds from fresh peppers also softened the spice while preserving flavor.
Cornbread was a natural companion, especially versions inspired by Southern or Louisiana-style baking traditions such as those found at Louisiana Cookin’. Corn chips added texture and worked well for scooping, making the chili suitable for casual serving. For a lighter pairing, a simple green salad with vinaigrette helped cut through the richness of the sausage and beef.
Creole chili stands out because it respected the structure of traditional chili while confidently leaning into Louisiana flavors. The use of Creole hot sausage, layered peppers, and bold seasoning transformed a familiar dish into something more regional and distinctive. Whether served at a family dinner, tailgate, or casual gathering, this chili delivered comfort, heat, and depth in every bowl. With customizable spice levels and versatile serving options, it earned a reliable place in any cold-weather cooking rotation.
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