Sweet Heat Louisiana Chili
This delicious sweet heat Louisiana chili is sweet and spicy with the perfect tanginess (thanks to the sun-dried tomatoes). It is phenomenal!
While strongly in the “red chili” category, this cajun-spiced chili is so unique and flavorful, it is bound to become a new favorite! (Plus, it manages to win chili cook-off after chili cook-off.)
Building Blocks of Chili Flavor
This chili starts off by cooking these ingredients together:
- celery
- garlic
- onion
- ground beef
After the meat has been browned, the following ingredients are added to further build amazing flavor:
- beef broth
- dry mustard
- bay leaves
- cayenne pepper
- cajun or creole seasoning
- stewed tomatoes
- sun-dried tomatoes
- kidney beans + black beans
- balsamic vinegar
There is a lot going on in this chili. And every single ingredient contributes something important to the overall flavor. It is complex in the best way and so yummy!
Make It Ahead of Time
The chili simmers for a full two hours. This is essential for the flavors to blend, so don’t skimp on this step! It also reduces the chili so it is thick and hearty.
While you absolutely can serve this chili after it has finished cooking, it is infinitely more delicious one (or even two) days later.
The sweet, tangy, spicy flavors have time to settle in and mingle, and once reheated, it is a literal explosion of chili perfection.
A Chili Cook-Off Winner
My brother- and sister-in-law, Brad and Cassidy, sent me this sweet heat Louisiana chili recipe over ten years ago after making it and winning a huge chili cook-off. I have been making it ever since, and can’t get over the distinctive, amazing flavors.
It is one of the most delicious chili recipes ever! And so many of you agree:
JoAnna says: One of my all time favorite recipes on here. Has an incredible and unique flavor. ⭐️⭐️⭐️⭐️⭐️
Sydney says: This is my all time favorite chili recipe. Seriously. It’s that good. I’ve tried a lot of recipes on this site and others but nothing pleases a crowd —or an individual — quite like Louisiana Sweet Heat chili. Do yourself a favor and kick off fall with this flawless find. ⭐️⭐️⭐️⭐️⭐️
Randy says: This is a great break from traditional chili recipe’s and very delicious. We added an extra can of beans which made the stock amount perfect. Thank you!!! ⭐️⭐️⭐️⭐️⭐️
Shar says: Made this for our chili cookoff at work. I’d never made chili before. I won second place! This was absolutely delicious! My husband immediately perked up when I said I was making it again for dinner! Haha! ⭐️⭐️⭐️⭐️⭐️
What to Serve With This
- 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
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 large green bell pepper, small diced
- 3 stalks celery, small diced
- 3 cloves garlic, finely minced
- 1 to 1 ½ pounds ground beef
- 4 cups beef broth or stock
- 3 bay leaves
- 1 teaspoon dry mustard
- 1 teaspoon cayenne pepper
- 2 cans (28-ounces each) whole stewed tomatoes
- 1 can (15-ounces) kidney beans, rinsed and drained
- 1 can (15-ounces) black beans, rinsed and drained
- 1 to 2 cups chopped sun-dried tomatoes (see note)
- ¼ cup brown sugar
- 1 tablespoon creole 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
Recommended Products
Recipe Source: from my brother- and sister-in-law, Brad and Cassidy G.
Originally posted September 2008; updated February 2024 with new photos, recipe notes, etc.
Could this be done in a crock pot?
Yes, I think so!
Made this for our chili cookoff at work. I’d never made chili before. I won second place! This was absolutely delicious! My husband immediately perked up when I said I was making it again for dinner! Haha!
Nice!!
Okay, my second review and third time making it with some modifications (a lot less stock, +1 tsp chili powder, only black beans, tomato sauce and Aylmer Chili tomatoes instead of blended tomatoes) and crockpot for 10 hours. Guess what? I won that Chili Cook Off!
Most awesome recipe! I won second place at a chili cook off. Only thing is next time I would cut down on the liquid stock as it was a bit too watery.
Wuuup wuuup
Oh yes! Made this tonight for my boyfriends work Chili cookoff tomorrow, and we had to eat some for dinner. This is probably the best chili I’ve ever had (and I found it interesting that there is zero chili powder in the recipe)! I did add a little extra creole seasoning (we like a lot of flavor)… but other than that, I followed your recipe verbatim. I’ll keep you updated regarding how he places in the competition tomorrow!
I’m bringing to work for Halloween lunch….about 25 people. I’m doubling recipe and adding extra beans. Hoping this will stretch so all can eat. Do you use creole seas or Cajun? Does this chili pair well with toppings such as jalopen,cheese and sour cream? We have corn bread as a side. Making tomorrow…and reheating on low Monday in crock pot. I’m hoping everybody likes….I know it sounds scrumptious to me
I usually use Cajun seasoning and yes, I think the toppings sound great.
I am making this Chili for a Chili cook off tomorrow, it sounds so yummy! Question, though. Do I rehydrate the oil packed tomatoes, or does that only apply if I by the ones sold in a bag? I hope that makes sense. Thanks!
Nope, no need to rehydrate the tomatoes in oil.
I am going to a chili and cornbread cook-off in a couple of days, and I’m probably going to make this!
P.S.
Not to brag or anything, but I’m probably going to win the chili contest!
Hi Mel, I’m going to try this recipe for a party on the weekend. How many people will this feed? Just wondering if I should double it or not.
It’s been a while since I made it, but I’m guessing about 6.
This is definitely a keeper. I have been looking for a good chili recipe for years. This still isn’t quite the traditional chili I have been looking for, but definitely one we will make again.
I rarely leave comments on anything, but thought I’d take a minute to thank yoy for posting such a fabulous recipe! My family inhaled almost every bite!
Thank you Mel for this awesome chili recipe! I made it tonight and I could have eaten the whole pot of chili all by myself! I have been meaning to write and thank you for all the delicious recipes that you have so generously shared with the world!!! I almost exclusively use your website for all my recipe “needs” which means that I have truly become a “rock star” in the kitchen because of you! Thank you!!!!
Jena – I haven’t tried it but I think it would be really good as long as the stew meat cooks long enough to be tender.
Do you think this would work okay with Stew Meat instead of ground beef?
Thank you!
Excellent! We added a jalapeño for extra kick!
Marci – yes, that could work, although I would probably cook it on the stovetop up until the recipe says to simmer (then transfer to the slow cooker).
Any thoughts on if I could simmer this in a crock pot? I love the idea of the chili but my pregnant nose can’t handle the thoughts of my house smelling like it so I was hoping I could stick it in a crock pot outside to let it simmer for the 2 hours. I would do all the steps up to the simmer part on the stove top
Ok, so my family party that I mentioned a few weeks ago is on Sunday. I have a sun-dried tomato question. I noticed in one of your comments that you used the ones packed in oil and then drained them, right? They are SO expensive here ($5 for a little jar) that I thought I’d use the ones that aren’t packed in oil (about half the price). How do I measure them? Do I rehydrate them first and then measure 2 cups? AND, are they just as yummy as the ones packed in oil? ALSO, how exactly do I rehydrate them? 🙂 I’m very excited to make this!
Hi Joyce – some people use the sun-dried tomatoes you referred to interchangeably. I’m sorry to hear the jarred variety are so expensive! I have to admit I prefer the taste of the jarred variety – the dehydrated ones I’ve used in the past have kind of an off-flavor to me and the ones in the jar seem to be more tart and true to flavor, but that isn’t to say the rehydrated ones won’t work. I’ve always put the dried tomatoes in a bowl of really hot water, submerged, for 15-20 minutes. Then I drain them and chop – and yes, I’d measure them after they are rehydrated. Hope you like the chili!
Am making this now for my son’s going away dinner tomorrow night. Yes, he’s leaving home and that is just, ugh, heartbreaking BUT he’s leaving with a full stomach and with a cookbook full of my tried and true recipes (ok, yeah, they’re mostly yours Mel!).
I’m in charge of an upcoming family party and really want to do chili. This recipe looks perfect! There are about 35 people and half of that number is children (some small, some teenagers). Anyway, I’m wondering how many pots of this would you advise I make? There will also be other stuff (salads, breadsticks, etc.) to eat as well. What do you think?
This chili is oustanding! It is just finishing simmering on the stove…yum! I just sampled a bite. I too used oil-packed sundried tomatoes..perfect..just drain and toss is food processor after doing tomatoes. Another website published this recipe only they used red roasted peppers instead. I think I might prefer the sundried only because of their pronounced flavor intensity that mellows in this recipe. I also used McCormick’s Cajun spice…and it was just perfect. Thank you Melanie for passing along another unique recipe for chili…one is never enough!
I made this for the first time for company a couple of weeks ago in the crockpot. It was really good; I left out the cayenne and used less cajun seasoning because I didn’t want to risk it being too spicy. My friend asked for the recipe, so of course I sent her your way.
Shannon – great idea to make it in the crockpot – glad you loved it!
Just made this for a church chili cook off and we won first place. It is sooo yummy and I guess I wasn’t the only one who though so 😉
Brittany – that’s high praise for this chili – congratulations!
I am making this Chili for the 2nd time today- I love it! It has such a unique flavor, and just the right amount of heat for my Husband and I.
Thanks for a great recipe!
Thanks, Kaitlyn – and two times in one day?? Awesome.
It does not say what size can of black beans and kidney beans. Have tried it once and everyone loved this recipe. They would keep going back for seconds. Can you add more or less of the beans
Debbie – yes, you can add as many beans as you like or take them out. It is a versatile recipe. The recipe calls for 15 ounce cans of beans.
Coralie and Casey – thanks for the notes on less heat for this recipe. I’m glad everyone liked it!
I ended up using 1/4 tsp. and it was quite mild, perfect for our kids but I think my husband and I would really like more spice. It was great nonetheless!
CoralieandCasey – I haven’t tried it with less cayenne but I’m sure it would be delicious. I would just spice it up according to your tastes. Good luck! Let me know how it turns out.
So have you tried this recipe yet with less cayenne? I’m going to make some up tomorrow and just wondered.
Anonymous – absolutely. That’s usually the kind of sun-dried tomatoes I buy, too, so they will work just fine (just drain and chop them well).
I’ve been on such a chili kick lately, I will definitely try this out and let you know how it goes.
Queen B – Yay! Very glad you enjoyed this as well. I was anxious to hear the verdict after you mentioned it was simmering on the stove.
Hi Brandy – well, the credit definitely is due to my brother and sister-in-law for this recipe! I’m glad the few bites you’ve tasted have been good – and bread is probably the perfect thing to help with the heat!
Thanks for writing back! I think for next time I will cut out the cayenne pepper all together and just stick with the cajun seasoning. I am going to go with the tomatoes and I’ll let you know how it turned out!! Honestly this chili, even though it has a HUGE kick to it, is one of the best chili’s I’ve ever had!
I LOVE a good chili recipe (especially during football season!). And the fact that this is a prize winner is terrific. Definitely bookmarked!!
Brandy – you’ll have to let me know if/when you try it without the cayenne. I bet it will be delicious!
I added on more 15oz. can of stewed tomatoes and it tasted perfect!!
I am definitely intrigued – I was just gearing u[ today to make a batch of chili – I may have to give this a shot. What I want to know is if your family will adopt me so I can have direct access to all the amazing recipes! 🙂 Hope you are doing great! (PS – I am going to be in your neck of the woods on the weekend of Women’s Conf – if you will be around I’d love to get together).
We just had dinner and my family loved the chili. But my husband said it was a little too spicy for his liking. To make it a little more mild do you think I can add anything to the already made chili? I was thinking maybe another can of tomatoes. Or maybe some more beef stock. What do you think?
i spy sun-dried tomatoes in the recipe, so i’m immediately interested. plus, brown sugar tends to subtly improve just about everything, so this is definitely a keeper. 🙂
My chili is simmering now and I can NOT stop myself from going into the kitchen and stealing a bite. It is SO SO good. It’s pretty spicy (which I love) so now I’m making breadsticks to tone it down a little. Thank you for ANOTHER brillant recipe. My family thanks you!
Yay, Brandy, I’m glad this worked. Thanks for letting me know!
There’s no such thing as too many chili recipes, and this one sounds delicious!!
okay so ummm im making this recipe this weekend… so i can keep it int he crock pot with family here and not worry about cooking after Bradens birthday party…. They are all whimps. So the extra 15 ounces is that just added or is that added and minus the cayenne
Hi Brandy – I thought it was a bit spicy, too, which is why next time I’ll definitely cut down on the cayenne pepper, but I would say if you want to try de-spicing the already made chili, adding tomatoes or broth would work – it will thin it out and you’ll lose some of the other flavor but it would probably help to cut the heat. Let me know what you try so I know for the future!
Oooh, first place winners? There’s nothing that sucks me in like an award-winning recipe! Can’t wait to try it out. 🙂
I made this last night. FANTASTIC. Just had a bowl for breakfast, and I agree that I would make it the day before serving.YUMMA LUMMA !!!!!!!!!!! tHANK yOU.tHIS WOULD BE GREAT FOR A BIG CROWD !!
Hey there..Is it ok to use the sun dried tomatoes that come in a little jar packed with oil? Thats the kind I have on hand!Thanks!
Perfect!Thanks!btw- I have tried about 8-9 of your recipes now and they are ALL amazing! On sunday I had the Easter dinner Pork and Asparagus. Mmmmmmm.. It was the best Pork I have ever tasted!