Sweet Heat Louisiana Chili

Sweet Heat Louisiana Chili puts olive oil, onion and green bell pepper at the center of a soup recipe and finishes in about 150 minutes, enough for 8 servings.

• Yield 8 servings
• Ready in 150 minutes
• Prep 15 minutes
• Cook 135 minutes

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 1/2 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
• 1/4 cup brown sugar
• 1 tablespoon creole or cajun seasoning blend
• 2 tablespoons balsamic vinegar

Instructions

1. 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.
2. Add the ground meat and cook, breaking the meat into small pieces, until no longer pink, 5 to 6 minutes. Drain excess grease.
3. 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.
4. 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.
5. 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.

The pot thickens as it sits. Add a spoon of water if you reheat it.