Sweet Heat Louisiana Chili
User Reviews
4.6
Sweet Heat Louisiana Chili
Description
In this Sweet Heat Louisiana Chili, ground beef is cooked with diced green bell pepper, onion, celery, and garlic, creating a classic flavor base. Seasonings such as mustard powder, cayenne pepper, and Creole seasoning add complexity and a moderate spicy note. The dish uses two cans of whole stewed tomatoes pureed to integrate fully, combined with kidney and black beans to add heartiness and texture.
Sun-dried tomatoes contribute a concentrated, slightly tangy taste, while brown sugar softens the heat and balances the acidity. The addition of balsamic vinegar further deepens the flavor profile. Cooking the chili uncovered to reduce the liquid by half thickens the sauce and intensifies the flavors through simmering over two hours.
This chili is well suited for serving as a main hearty meal and tastes better after resting a day or two, making it a reliable option for preparing ahead. It's a filling dish that offers a savory balance of spice and sweetness with rich tomato and beef flavors.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 large green bell pepper small diced
- 3 talks celery small diced
- 3 cloves garlic finely minced
- 1 to 1 ½ to 1 ½ pounds ground beef
- 4 cups beef broth or beef stock
- 3 bay leaf
- 1 teaspoon mustard powder dry
- 1 teaspoon cayenne pepper
- 2 cans whole stewed tomatoes 28 ounces each
- 1 can Kidney Beans 15 ounces, rinsed and drained
- 1 can black beans 15 ounces, rinsed and drained
- 1 to 2 to 2 cups sun-dried tomatoes chopped, see note
- ¼ cup brown sugar
- 1 tablespoon Creole seasoning blend or cajun seasoning blend
- 2 tablespoons balsamic vinegar
Instructions
- In a 5- or 6-quart pot set over medium heat, heat olive oil until hot and rippling. Add the onion, bell pepper, celery and garlic, and cook for 3 to 4 minutes, until the onions start to soften.
- Add the ground meat and cook, breaking the meat into small pieces, until no longer pink, 5 to 6 minutes. Drain excess grease.
- Add beef broth or stock, bay leaves, dry mustard and cayenne pepper. Bring to a simmer and cook until the liquid is reduced by about half (give or take). If it doesn't noticeably reduce after about 25 minutes, proceed with the recipe.
- Puree the stewed tomatoes in a food processor or blender. Add to the pot with the beans, sun-dried tomatoes, brown sugar, creole or cajun seasoning, and balsamic vinegar. Stir to combine.
- Bring to a simmer and cook over medium-low for two hours, stirring occasionally and moderating heat as needed. Remove from heat. Taste and add salt, if needed (this is important!). This chili tastes even better a day or two after it is made. It can be reheated in a slow cooker or on the stovetop.
Notes
- Use jarred sun-dried tomatoes drained and lightly rinsed before chopping for best results.
- The amount of sun-dried tomatoes can be adjusted from 1 to 2 cups according to taste.
- If using dehydrated sun-dried tomatoes, rehydrate, chop, and measure before adding to the chili.
- Taste and adjust salt after cooking to ensure balanced seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 432kcal | 22% |
| Carbohydrates | 40g | 13% |
| Protein | 25g | 50% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 60mg | 20% |
| Sodium | 763mg | 32% |
| Fiber | 9g | 36% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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