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Cajun Slow Cooker Chili
1 lb Italian sausage, hot, ground
1 1/2 lb. Hannaford 85% Lean Angus Ground Beef
1/2 cup Mirin wine
32 oz white kidney bean
32 oz Canned dark red kidney beans, drained
12 oz Tomato paste
3 each Diced tomatoes, 14 1/2" can
4 each Beef bouillon cubes
1 each Large onion, chopped
1 each green pepper, chopped
1 each Red bell pepper, chopped
3 jalapeno peppers, chopped
3 each Celery stalk, diced
5 slices Fresh pineapple, diced
1/4 cup Taste of Inspirations Blackened Cajun Rub
1 tablespoon Dried basil
1 tablespoon Dried oregano
1 tablespoon Worcestershire sauce
1 dash coarse kosher salt
1 dash black pepper
Optional toppings: shredded cheese, sour cream, tortilla or corn chips, crackers
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Cajun Slow Cooker Chili

Cajun Slow Cooker Chili

Cajun Slow Cooker Chili
  • Servings:Serves 12
  • Prep Time:25 minutes
  • Cook Time:240 minutes
1. Heat a large nonstick skillet over medium-high heat. Crumble hot Italian sausage and Ground Beef into the hot pan, and cook until evenly browned. Drain excess grease, and return skillet to heat. Stir in mirin until meat is evenly coated. Remove skillet from heat.
2. Set a 5 1/2-quart slow cooker on high, and pour in kidney beans, tomato paste, and diced tomatoes. Add beef bouillon, onion, bell peppers, jalapeno peppers, celery, and pineapple. Add browned meat; stir to blend. Add Cajun Rub, basil, oregano, and Worcestershire sauce. Stir mixture well. Cover and cook on high for 2 hours.
3. Uncover and stir mixture well. Taste and season with salt and pepper if desired. Cover again and let simmer for at least another 2 hours. For best results, refrigerate chili overnight, and reheat on low heat.
4. To serve, ladle hot chili into bowls and pass around with your choice of toppings.
Note: Wear rubber or latex gloves when cutting jalapeno peppers. For less heat, do not use the seeds.
Source: Hannaford fresh Magazine, March - April 2007