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.
I have a question. I don’t have anything to blend the stewed tomatoes in. Can I just use crushed tomatoes?
Sure, flavor will be a bit different but that should be fine.
Made it again. This time it was for a work chili and soup cookoff. Like always, It never disappoints. Took 1st Place. I added some adobo when I cooked the meat and I have my own Cajun seasoning. The key is definitely leaving it rest at least 24 hrs. Don’t let the recipe fool you.. Let it rest in the fridge… The taste get milder and the flavors just blend well.
Great recipe.I didn’t need to add any additional salt. I added carrots and a little less brown sugar. Taste was really on point. I would suggest using authentic San Mariano tomatoes
Very good! My husband can’t stop raving about it. It was a bit thin at first, so I decided to add a small can of tomato paste and let it cook for several more hours. This was the trick . It got nice and thick and the flavors all came together. It’s even better the next day!
Amazingly yummy! I add sausage to mine as well and it is so very good.
One of my all time favorite recipes on here. Has an incredible and unique flavor.
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.
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!!!
This used to be a regular dinner in our home, but I haven’t made this in years, since becoming vegan. My son asked for me to veganise it so I used minced up homemade seitan ‘steak’. and swapped the chicken/beef stock out for vege stock – this converts beautifully and with just two of us means we get several meals plus filling for chimichangas out of it 🙂 Yay!