Cajun Red Chili

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot (6-quart minimum)
• •Wooden spoon or flat-edged spatula for stirring
• •Ladle for serving

Instructions

1. 1

   Season and brown the beef

   Season the ground beef generously with one tablespoon of the Cajun seasoning, half the cumin, and a good pinch of salt and black pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned beef and cook, breaking it into chunks with a wooden spoon, until deeply browned and the fond (those caramelized bits) develops on the bottom of the pot. This takes eight to ten minutes. Don't rush it. Color equals flavor. Transfer the beef to a bowl, leaving the rendered fat in the pot.

   Resist the urge to stir constantly. Let the meat sit and develop a crust before breaking it up. That's where the deep flavor comes from.
2. 2

   Brown the andouille

   Add the andouille slices to the pot in a single layer. Let them sizzle undisturbed for two to three minutes until the edges caramelize and the fat renders. Flip and brown the other side. The kitchen should smell like a Louisiana smokehouse right about now. Transfer the sausage to the bowl with the beef.

3. 3

   Build the roux

   Add the vegetable oil to the pot with the rendered meat fat. You should have about a quarter cup of fat total. If not, adjust the oil. Sprinkle in the flour and stir immediately with a wooden spoon or flat-edged spatula. Reduce heat to medium. Now comes the part that requires patience: stir constantly, scraping the bottom, for fifteen to twenty minutes. The roux will progress from white to blond to peanut butter to the color of milk chocolate. You want that chocolate color for this chili. It should smell nutty and rich, not burned.

   Do not walk away from a roux. It goes from perfect to burned in seconds. Keep that spoon moving, and if you see black specks, start over. Burned roux cannot be saved.
4. 4

   Add the holy trinity

   When the roux reaches that beautiful chocolate brown, add the onion, celery, and both bell peppers all at once. The vegetables will sizzle and complain. That's exactly what you want. Stir to coat everything in that dark roux. Season with a pinch of salt. Cook for eight to ten minutes, stirring often, until the vegetables soften and the onion turns translucent. The mixture will look glossy and aromatic.

5. 5

   Bloom the aromatics

   Push the vegetables to the side and add the garlic to the center of the pot. Let it sizzle for thirty seconds until fragrant. Add the tomato paste and stir everything together. Cook for two minutes, letting the tomato paste darken slightly and lose its raw edge. Add the remaining Cajun seasoning, smoked paprika, remaining cumin, cayenne, oregano, and thyme. Stir to coat and let the spices bloom in the fat for one minute. The kitchen will smell incredible.

6. 6

   Add liquids and tomatoes

   Pour in the crushed tomatoes and diced tomatoes with their juices. Add the beef stock. Stir well, scraping up any fond from the bottom of the pot. This is where all those browned bits dissolve into the liquid and become part of the flavor. Bring everything to a simmer.

7. 7

   Return meats and simmer

   Return the browned beef and andouille to the pot along with any juices that accumulated in the bowl. Add the bay leaves and brown sugar. The sugar isn't for sweetness; it balances the acidity of the tomatoes. Stir well, reduce heat to low, and let the chili simmer uncovered for one hour, stirring occasionally. The surface should have lazy bubbles rising, not a rolling boil.

8. 8

   Add beans and finish

   Add the kidney beans and hot sauce. Stir and continue simmering for another forty-five minutes to an hour. The chili will thicken as it cooks, and the beans will absorb some of that smoky, spicy liquid. Taste, taste, taste. Adjust salt, pepper, and cayenne to your liking. Remove the bay leaves.

   If the chili gets too thick, add a splash of beef stock. If it's too thin, let it simmer uncovered a bit longer. Trust your eyes and your palate.
9. 9

   Rest and serve

   Turn off the heat and let the chili rest for ten minutes. Like most stews, chili tastes better after it sits and the flavors marry. Ladle into deep bowls over rice if you like, or serve straight up with cornbread on the side. Top with sliced green onions, shredded cheddar, and a dollop of sour cream. Set out extra hot sauce for those who want more fire.

Chef Tips

• •Make this chili a day ahead. Seriously. It's one of those dishes that improves overnight as the flavors deepen and meld. Reheat gently and adjust seasoning before serving.
• •If you can't find good andouille, smoked kielbasa works in a pinch, but add a quarter teaspoon more cayenne to compensate for the lost heat. Real Louisiana andouille has bite.
• •The roux is non-negotiable. Don't skip it thinking you'll save time. That dark roux gives this chili a body and depth that sets it apart from every other pot of red on the block.
• •For game day crowds, this recipe doubles beautifully. Use your largest pot and give it an extra thirty minutes of simmer time to let everything come together.
• •Cornbread is the traditional companion, but at Lagniappe we serve this over white rice like we do our gumbo. The rice soaks up every bit of that smoky, spicy liquid.

Advance Preparation

• •Chili improves significantly after a day in the refrigerator. Make it up to three days ahead, cool completely, and refrigerate. Any fat will solidify on top and can be removed before reheating.
• •Freeze for up to three months in airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of stock if needed.
• •The trinity and garlic can be diced up to two days ahead and stored refrigerated in separate containers.

Frequently Asked Questions

Nutrition Information

1 serving (about 390g)