Quick Recipe Version (TL;DR)

Yield: 6 servings (about 9 cups)
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes

Quick Ingredients

12 oz (340 g) andouille sausage, halved lengthwise, sliced 1/4-inch
1 lb (450 g) 85% lean ground beef
1 large yellow onion, diced
3 ribs celery, diced
1 large green bell pepper, diced
4 garlic cloves, minced
2 tbsp tomato paste
1 (28 oz/794 g) can crushed tomatoes
2 cups (480 ml) low-sodium beef broth
2 (15 oz/425 g) cans red kidney beans, drained and rinsed
2 tbsp Cajun seasoning (preferably salt-free), 1/2 tsp cayenne (optional)
2 bay leaves, 1 tbsp Worcestershire, 1 tbsp neutral oil, salt and black pepper
Garnish: sliced green onions, chopped parsley; optional sour cream, hot sauce

Do This

1. Heat 1 tbsp oil in a heavy pot over medium-high. Brown andouille 4–5 minutes; remove.
2. Brown beef 6–8 minutes; drain excess fat, leaving about 1 tbsp in the pot.
3. Sauté onion, celery, and bell pepper 6–7 minutes; add garlic 30 seconds.
4. Stir in tomato paste 1 minute. Add Cajun seasoning, cayenne, salt, pepper 30 seconds.
5. Add crushed tomatoes, broth, Worcestershire, bay leaves, and reserved sausage. Bring to a boil, then reduce to a gentle simmer (~185–195°F/85–90°C).
6. Simmer uncovered 35–40 minutes, stirring occasionally.
7. Stir in beans; mash 1/2 cup beans against the pot to thicken. Simmer 10 minutes, adjust seasoning, and serve with green onions and parsley.

Why You’ll Love This Recipe

Classic Cajun “holy trinity” builds deep, savory flavor fast.
Andouille + beef give you smoky, hearty richness in every bite.
Weeknight-friendly yet special enough for game day or guests.
Easy to customize the heat level—from mild warmth to bold and spicy.

Grocery List

Produce: 1 large yellow onion, 3 ribs celery, 1 large green bell pepper, 4 garlic cloves, green onions, flat-leaf parsley, optional jalapeño or hot sauce for extra heat
Dairy: Optional sour cream and shredded sharp cheddar (for topping)
Pantry: Andouille sausage, ground beef, tomato paste, 1 (28 oz) can crushed tomatoes, 2 (15 oz) cans red kidney beans, low-sodium beef broth, Cajun seasoning, bay leaves, Worcestershire sauce, neutral oil, kosher salt, black pepper, optional cayenne

Full Ingredients

Meats

12 oz (340 g) andouille sausage, halved lengthwise and sliced 1/4-inch thick
1 lb (450 g) 85% lean ground beef

Vegetables (Cajun “Holy Trinity” + Aromatics)

1 large yellow onion, 1/2-inch dice (about 2 cups)
3 ribs celery, diced (about 1 cup)
1 large green bell pepper, diced (about 1 1/2 cups)
4 garlic cloves, minced

Tomatoes & Broth

2 tbsp tomato paste
1 (28 oz/794 g) can crushed tomatoes with juices
2 cups (480 ml) low-sodium beef broth
1 tbsp Worcestershire sauce

Beans

2 (15 oz/425 g) cans red kidney beans, drained and rinsed

Seasonings

2 tbsp Cajun seasoning (preferably salt-free)
1/2 tsp cayenne pepper, optional for extra heat
2 bay leaves
1 tsp kosher salt to start (adjust to taste; see note)
1/2 tsp freshly ground black pepper

Fats

1 tbsp neutral oil (canola or vegetable)

Optional Toppings & Sides

Sliced green onions and chopped parsley
Sour cream, shredded sharp cheddar, hot sauce
Steamed white rice or warm cornbread for serving

Optional Homemade Cajun Seasoning (Salt-Free)

2 tsp sweet paprika
1 tsp smoked paprika
2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp freshly ground black pepper
1/2 tsp cayenne pepper (more to taste)

Mix thoroughly; makes about 3 tablespoons plus 1 teaspoon. Use 2 tablespoons for this recipe; store the rest airtight up to 6 months.

Step-by-Step Instructions

Step 1: Prep the trinity and sausage

Dice the onion, celery, and green bell pepper into even pieces for consistent cooking. Mince the garlic. Halve the andouille lengthwise and slice into 1/4-inch half-moons. Keep everything close by so you can build layers quickly.

Step 2: Brown the andouille

Heat a heavy Dutch oven over medium-high. Add 1 tbsp oil, then the andouille. Cook 4–5 minutes, stirring occasionally, until the edges are browned and some fat has rendered. Transfer sausage to a bowl, leaving the flavorful drippings in the pot.

Step 3: Brown the beef

Add the ground beef to the pot. Cook 6–8 minutes, breaking it into small crumbles, until no pink remains and fond forms on the bottom. If more than about 1 tbsp fat remains, spoon off excess. Season lightly with a pinch of salt and pepper.

Step 4: Build the aromatic base

Add onion, celery, and bell pepper. Sauté 6–7 minutes, scraping up browned bits, until the vegetables are softened and lightly translucent. Stir in garlic and cook 30 seconds until fragrant. Add tomato paste and cook 1 minute, stirring, to caramelize and deepen color.

Step 5: Season and deglaze

Sprinkle in 2 tbsp Cajun seasoning and optional 1/2 tsp cayenne. Stir 30 seconds to bloom the spices. Add crushed tomatoes, beef broth, Worcestershire, bay leaves, and return the andouille (with any juices). Stir, bring to a brief boil, then reduce to a gentle simmer around 185–195°F (85–90°C). Adjust heat to maintain a lazy bubble.

Step 6: Simmer low and slow

Simmer uncovered for 35–40 minutes, stirring every 5–10 minutes to prevent sticking and to encourage reduction. The chili should thicken and the flavors will concentrate. If it reduces too quickly, splash in a little more broth or water.

Step 7: Add beans and finish

Stir in the drained kidney beans. For extra body, mash about 1/2 cup beans against the side of the pot to release starch. Simmer 10 more minutes. Remove bay leaves. Taste and adjust salt (start with 1 tsp total if using salt-free seasoning; reduce if your seasoning and andouille are salty). Finish with black pepper. Ladle into bowls and garnish with sliced green onions and chopped parsley. Serve hot, ideally above 165°F (74°C), with sour cream or hot sauce if you like.

Pro Tips

Use salt-free Cajun seasoning if possible—many blends are quite salty. You can always add salt later.
Render andouille first for a smoky base; that flavorful fat seasons the vegetables.
Tomato paste needs a quick toast—this unlocks deeper, sweeter tomato flavor.
Mash a small portion of beans in the pot to thicken naturally without starch or roux.
Like most chilis, it’s even better the next day. Make ahead if you can.

Variations

Lighter: Swap ground beef for ground turkey (93% lean) and use chicken andouille.
No-Bean: Omit beans; add 1/2 lb (225 g) extra beef and 1 cup (240 ml) extra broth. Simmer an additional 10 minutes.
Rice Bowl: Serve over steamed white rice and finish with a squeeze of lemon for a Louisiana-inspired touch.

Storage & Make-Ahead

Cool completely, then refrigerate in airtight containers up to 4 days or freeze up to 3 months. Reheat gently on the stovetop over medium-low, adding a splash of broth if thick. Microwave individual portions covered on 70% power, stirring once, until steaming hot (165°F/74°C). Flavor improves after a night in the fridge.

Nutrition (per serving)

Approximate values: 450 calories; 27 g protein; 26 g carbohydrates; 28 g fat; 7 g fiber; sodium varies widely by sausage/seasoning (estimate 900–1100 mg using low-sodium broth and salt-free seasoning).

Cajun Chili with Andouille, Beef, and Red Beans