Whether you’re cooking for game day, a Mardi Gras party, or a winter weekend family meal, this Louisiana-inspired chili feeds a crowd. It’s easily adaptable for different palates too.



Ingredients

Notes

This recipe is featured in Spice Club, Savory’s spice of the month club.

Here are substitution suggestions for adapting the recipe to different palates:

  • Vegetarian: Use a vegetarian sausage and vegetable broth.
  • Vegan: Use a vegan sausage and vegetable broth. Omit biscuits and serve over rice instead.
  • Gluten-free: Use a gluten-free beer. Omit biscuits and serve over rice instead.
  • Other: Use green beans or peas in place of okra, use your favorite canned beans in place of black-eyed peas, or make your own homemade biscuit dough instead of using the packaged stuff.

Directions

Heat 1 Tbsp. oil over medium-high heat in a large Dutch oven or similar oven safe pot with a lid. Add sausage and cook for 10 min., or until well browned, then transfer to a plate. Add remaining 1 Tbsp. oil to pot. Stir in onions and cook for 5 min. Stir in garlic and half of the beer. Simmer until beer is almost gone, stirring often to scrape up the browned bits from the bottom of the pot. Stir in celery, bell pepper, and creole seasoning and cook for 3 more min. Stir in cooked sausage and remaining beer. Add remaining ingredients (except biscuits) and bring to a boil. Reduce to a simmer and cook, uncovered, for about 1½ hours until thickened, stirring occasionally. Remove bay leaves before serving.

For optional biscuits: Once chili is done cooking, remove bay leaves and lay biscuit dough pieces in an even layer on top of the chili. Cover and bake in a 350-degree oven for about 15 min. until biscuits are cooked through. (Bake uncovered if you want biscuits to brown.) Remove from oven and serve by scooping up a biscuit with each helping of chili.

Yields

6 to 8 servings

Thanks To

Savory Spice Test Kitchen

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Savory Spice Shop Ingredients
Black River Creole Seasoning 2 floz bottle $4.25
Chicken Bouillon Cubes $5.30
Bay Leaves, California 1/4 oz bag $4.00
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Customer Reviews ( Add a Review )

4 stars 2/15/16 pahoehoe32
This is my first experience with pre-blended spices. I must admit that I started out with low expectations about blends....so many ingredients! Black River Creole is a winner. It had a flavor of it's own without being a riot. I'm a heat wimp but even taking it down to only one tablespoon did not starve the dish for flavor. I like the well thought out recipe with it's layering. It is also easily adjustable for different vegetable or meat components. However, I have a beef with one ingredient.....tomato sauce. I DO like tomatoes and in Texas there are a lot of people that put them in chili (granted, a debatable issue) but that 15 oz. can of tomato sauce was nuts. It darn near ruined the pot. Just sayin'. Love the spice blend.
5 stars 1/25/16 suzykklein
Love the flavors in this. And it's fun to use different ingredients like Andouille sausage, black-eyed peas, and okra in a chili. I made mine using homemade drop biscuit dough instead of packaged biscuits and it worked out great. I might try it with cornbread dough on top next time.
5 stars 1/24/16 hconerly
Made this Creole Chili yesterday without the biscuits. It was wonderful for a cold wintry day! I forgot to buy beer, so substituted red wine instead. It worked...I received the packet of seasoning as part of the Spice of the Month present I received from a friend. Getting ready to order the seasoning so that I will have on hand for other recipes.
Test Kitchen Response: Thanks for your review and for the red wine substitution suggestion, great idea! We have several other recipes using the creole seasoning in case you want ideas for your refill order, you can check them out here: http://www.savoryspiceshop.com/blends/blackriver.html