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A red bowl filled with andouille chili, topped with shredded cheese, chopped herbs, and a dollop of sour cream, sits on a wooden surface with a spoon and knife nearby.
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Cajun Andouille Chili with Dolores Chili Brick

This hearty Cajun chili combines a rich Dolores Chili Brick base with smoky andouille sausage, tender beans, tomatoes, and Creole spices.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 8

Ingredients

  • Chili
  • 2½ pounds Dolores Chili Brick ½ of a 5-pound brick
  • 12 ounces andouille sausage sliced into rounds
  • 1 tablespoon cooking oil if needed
  • 1 medium yellow onion diced
  • 1 green bell pepper diced
  • 2 celery stalks diced
  • 1 jalapeño seeded and diced, optional
  • 2 teaspoons minced garlic
  • 1 tablespoon tomato paste
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 15-ounce can red kidney beans, drained and rinsed
  • 1 10-ounce can diced tomatoes with green chiles
  • 1 to 1½ cups beef broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon Creole seasoning
  • ½ teaspoon dried thyme
  • ½ teaspoon ground cumin
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper optional
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • Salt only if needed
  • For Serving
  • Shredded cheddar cheese
  • Sliced green onions
  • Sour cream
  • Sliced jalapeños
  • Cornbread or crackers

Instructions

  • Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced andouille and cook for 4 to 5 minutes, stirring occasionally, until browned around the edges. Transfer the sausage to a plate, leaving about 1 tablespoon of rendered fat in the pot. Add the cooking oil only if the pot is dry.
  • Add the onion, bell pepper, and celery. Cook for 5 to 6 minutes, stirring occasionally, until they begin to soften. Add the optional jalapeño and cook for 1 minute. Stir in the garlic and cook for 30 seconds.
  • Add the tomato paste and cook for 1 to 2 minutes, stirring constantly, until it darkens slightly. Stir in the smoked paprika, Creole seasoning, thyme, cumin, black pepper, and optional cayenne. Cook for about 30 seconds, just until fragrant.
  • Reduce the heat to medium-low. Add the 2½ pounds of Dolores Chili Brick and break it into smaller pieces with a sturdy wooden spoon. Pour in 1 cup of beef broth and stir frequently until the brick has melted into a smooth, thick base.
  • Return the browned andouille to the pot. Stir in the pinto beans, kidney beans, diced tomatoes with green chiles, Worcestershire sauce, and bay leaf. Add up to ½ cup more broth as needed to reach the desired consistency.
  • Bring the chili to a gentle simmer. Reduce the heat to low, partially cover the pot, and cook for 25 to 30 minutes, stirring occasionally so the bottom does not stick. For thicker chili, uncover the pot during the final 10 minutes.
  • Remove and discard the bay leaf. Taste before adding salt, then adjust with additional Creole seasoning, black pepper, or cayenne if desired. Ladle into bowls and serve with cheddar, green onions, sour cream, jalapeños, cornbread, or crackers.

Notes

  • Keep the heat low and stir frequently after adding the chili brick because the thick base can scorch on the bottom.
  • Add salt only after simmering; the chili brick, sausage, broth, Creole seasoning, and Worcestershire sauce may already provide enough.
  • Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. Add a splash of broth when reheating if the chili becomes too thick.

Nutrition

Calories: 172kcal | Carbohydrates: 4g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 573mg | Potassium: 269mg | Fiber: 1g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 14mg | Calcium: 19mg | Iron: 1mg