Creole Style Chili
Warm your taste buds with this hearty, flavor-packed Creole Style Chili, a bold twist on classic chili infused with the vibrant spices and aromatics of Creole cuisine. Perfectly seasoned ground beef and pork are combined with the "holy trinity" of Cajun cooking—onion, bell pepper, and celery—before being simmered to perfection with Creole seasoning, smoked paprika, and a hint of cayenne for just the right amount of heat. A medley of tomatoes, kidney beans, and black beans adds heartiness, while bay leaves and dried thyme deepen the rich flavors. Served over a bed of rice or on its own, and garnished with fresh green onions and parsley, this one-pot dish is comfort food with a soulful Southern flair that's ideal for weeknight dinners or game-day feasts. Customize with a splash of hot sauce for an extra kick, and savor the spicy, smoky warmth in every bite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 pound ground beef
- 1 pound ground pork
- 2 tablespoons creole seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 28 ounces diced tomatoes (canned)
- 15 ounces red kidney beans (canned, drained and rinsed)
- 15 ounces black beans (canned, drained and rinsed)
- 2 tablespoons tomato paste
- 2 cups beef or chicken broth
- 2 leaves bay leaves
- hot sauce (optional, to taste)
- 2 stalks green onions, sliced (for garnish)
- 2 tablespoons parsley, chopped (for garnish)
- 2 cups white or brown rice (optional, for serving)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Increase the heat to medium-high and add the ground beef and ground pork to the pot. Cook, breaking the meat apart with a wooden spoon, until browned and fully cooked, about 8-10 minutes. Drain excess fat if necessary.
Season the meat and veggie mixture with Creole seasoning, smoked paprika, cayenne pepper, and dried thyme. Stir to coat evenly.
Stir in the canned diced tomatoes, drained and rinsed kidney beans, drained and rinsed black beans, and tomato paste.
Pour in the broth and add the bay leaves. Stir everything together and bring the mixture to a gentle boil.
Reduce the heat to low and let the chili simmer uncovered for 45-60 minutes, stirring occasionally. The flavors will deepen and the chili will thicken over time.
Taste and adjust the seasoning as needed, adding hot sauce for extra spice if desired.
Remove and discard the bay leaves before serving.
Garnish the chili with sliced green onions and chopped parsley, and serve hot. Optionally, ladle it over cooked white or brown rice for a hearty meal.
Nutrition Facts
Calories |
4229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.9 g | 270% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 8911 mg | 387% | |
| Total Carbohydrate | 324.2 g | 118% | |
| Dietary Fiber | 67.1 g | 240% | |
| Total Sugars | 42.8 g | ||
| Protein | 268.6 g | 537% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 793 mg | 61% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 6186 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
