Creole Chili

"This chili is inspired by where I live. On the gulf coast, Cajun and creole flavors are a culinary staple along with the ubiquitous smoked sausage. With the addition of tomatoes this chili is creole in flavor. The addition of the rich bold flavor of Cabernet Sauvignon is a wonderful addition to the flavor of the chili and great to accompany it."

Prep Time


Cook Time


Paired With

Main Protein



Ground Beef 2 lbs, 1 lb, 1/2 lb, 2, 1, 3, 2 Tbsp, 2 tsp, 1 tsp, 3 tsp, 1 cup, 28 oz, 2 cups or 3 cups if wine not used, As needed
Andouille or any smoked sausage, halved and cut in 1/4” half rounds
Ham, cubed
Large onion, chopped
Large Green Pepper, chopped
Garlic clove, chopped fine or minced
Tomato paste
Dried Thyme
Cajun or Creole Seasoning
Cabernet Sauvignon (optional)
Fire-Roasted diced canned tomato
Beef Broth


Creole Chili

2 lb ground beef
1 lb andouille or any smoked sausage, halved and cut in 1/4” half moon slices
1/2 lb cubed ham
2 large onions, chopped
1 large green pepper, chopped
3 cloves garlic, chopped fine or minced
2 tbs tomato paste
2 tsp thyme
1 tsp cumin
3 tsp Cajun or creole seasoning
1 cup Cabernet Sauvignon (optional)
28oz fire-roasted diced tomato, undrained
2 cups of beef broth (3 cups if no wine used)
Salt, as needed.

1. In a large heavy bottom pot, sauté sausage until browned and most of the fat released.
2. Add ground beef and ham. Sauté until brown and water evaporated.
3. Add onion, green pepper and garlic. Sauté until soft.
4. Mix in tomato paste until well distributed.
5. Add all seasoning and stir well.
6. If using wine, add to pot to deglaze the pan and boil off alcohol (around 5 minutes).
7. Add diced tomatoes with juice and beef broth. Stir well. Bring to boil.
8. Lower heat to simmer and cook uncovered, stirring periodically for 40 minutes or until desired thickness is achieved.  
9. Adjust salt to taste, if needed.