This easy and flavorful sweet heat louisiana chili has a winning combination of spice and heat paired with the tang of sun-dried tomatoes and brown sugar.
I know, I know, I JUST posted an incredible chili recipe recently, but this red chili is too good not to share, so here’s to snubbing diversification in favor of tremendous food.
My brother-in-law and sister-in-law (thanks, Brad and Cass!) passed this recipe on to me a few weeks ago and the name alone was intriguing enough to want to make it right away – not to mention the fact that they made it and won first place in a chili cook-off deep in the heart of Texas.
It has a winning combination of spice and heat paired with the sweetness and tang of sun-dried tomatoes and brown sugar.
This just might be my new go-to red chili recipe and I’m sure I’ll make it many more times as the weather cools down.
Just a tip: both Brad and I made the chili a day or so in advance and stored it in the refrigerator to be reheated the day of eating. Easy and flavorful!
1 quart of meat stock (I used beef but Brad and Cass used 1/2 chicken stock and 1/2 beef stock)
2 large cans (28 oz. each) of whole stewed tomatoes
1 can of kidney red beans
1 can of black beans
2 cups sun-dried tomatoes
3 bay leaves
1 tsp dry mustard
1 tsp cayenne pepper
3 tsp creole or cajun seasoning blend
1/4 cup brown sugar
2 tbsp balsamic vinegar
salt to taste
Over medium heat, saute first four ingredients (onion, bell pepper, celery and garlic) in 1 tbsp of oil. Once the onions begin to sweat, add your choice of ground meat. Brown to perfection. When the meat is cooked, add the stock, bay leaves, dry mustard and cayenne. Simmer over medium heat, stirring occasionally, until reduced by half. Rehydrate the sun-dried tomatoes and dice. Puree the stewed tomatoes in a food processor or blender. Add to pot.Rinse the canned beans in plenty of water, add to the pot along with brown sugar, balsamic vinegar, salt and the cajun or creole seasoning.
Mix well and simmer over low heat for two hours, stirring occasionally. Take off heat and allow to stand covered for five minutes. Serve and enjoy.
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