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!
Tortilla chips (for crushing over the soup or just for dipping)
Fresh, seasonal fruit or this fruit salad
Simple green salad (or something more fancy like this Asiago Crisped Spinach and Raspberry Salad)
Sweet Heat Louisiana Chili
- 1 medium onion, diced
- 1 large green bell pepper, diced
- 3 stalks of celery, diced
- 3 cloves of garlic, smashed or diced
- 1 tablespoon olive oil
- 1 pound of ground meat (I used ground beef)
- 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.
Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!
Recipe Source: from Brad and Cassidy