Jeff’s Cajun Chili and Jalapeno Cornbread

This spicy chili is the PERFECT rainy day meal (it has been raining and cold for 2 days here so this hit the SPOT!), and is super easy to make.  We like just about everything spicy, but this recipe is versatile and easily adjustable to whatever heat level you like.  You can seed the jalapeno and serrano peppers (or omit them altogether), and opt for the regular diced tomatoes, kidney beans and chili powder.   To plate, we placed our cornbread right in the middle of the bowl, then ladled the yumminess all over it.  We then garnished it with sour cream, which helps cool down the heat as well, and the green onions give it a bite of freshness that makes it all come together.   This recipe makes a big batch, so this meal is perfect for leftovers (and I feel it gets even better over night!) I used some of the leftovers to make a brunch the next morning, adding an egg and a squeeze of lime on top to freshen it up perfectly.  Add a side of pan-fried potatoes and you have Brunch! Enjoy!


Jeff's Cajun Chili with Jalapeno Cornbread

Print Recipe
Serves: 8-12 Cooking Time: 1 hour


  • 2 Tbsp Canola oil, divided
  • 12 ounces Andouille sausage, cut into 1/2 slices
  • 1 lb ea. ground chicken and turkey
  • 2 tsp Hot Mexican chili powder, divided
  • 2 cans (10 oz ea.) Hot Diced tomatoes with habaneros, undrained
  • 1 can (28 oz) Crushed red tomatoes
  • 2 cans (16 oz ea.) Kidney Chili Beans in Hot Chili sauce, undrained
  • 1 can (15 oz) Tomato sauce
  • 1 Yellow bell pepper, seeded and diced
  • 1 Green bell pepper, seeded and diced
  • 1 Large white onion, diced
  • 3 Jalapenos, sliced (seed or not to seed is up to you)
  • 3 Serrano peppers, sliced
  • 5 Garlic cloves, diced
  • 1 tsp Smoked paprika
  • 1 tsp Cumin powder
  • 1 tsp Kosher salt
  • Salt & Pepper to taste
  • Garnish: Sour cream, sliced Green onions
  • Cornbread:
  • Canola Oil (enough to coat bottom and sides of 10 in. cast iron skillet)
  • 2 c. All purpose flour
  • 2 c. Yellow corn meal
  • 1 1/2 c. Granulated sugar
  • 1 tsp Kosher salt
  • 1 tsp Baking Powder
  • 2 c. Milk (2% or whole)
  • 3 eggs
  • 1/2 c. Jarred sliced jalapenos, chopped



For the Chili:


1. Heat 1 Tbsp. of oil in a large skillet over medium heat. Add all the meat together along with 1 tsp of the Hot Mexican Chili powder, cooking until meat is browned and no longer pink.


2. While the meat is cooking, in a large stockpot combine all the canned ingredients and heat over medium heat.


3. Add the cooked meat to the stockpot.


4. In the same skillet, add the other tablespoon of oil and heat over medium heat. Add onions, all the peppers, and the remaining spices and salt to the skillet. Cook and stir frequently for about 5-7 min, or until mixture is softened and onions are translucent.


5. Add garlic to the vegetable mixture, stirring constantly for 2-3 minutes, being careful not to burn the garlic.


6. Add vegetable mixture to the stockpot and stir. Reduce heat to simmer, cover and cook for about another 30 minutes. Add salt and pepper to taste.


While chili is simmering, prepare cornbread.


1. Preheat oven to 375 degrees, placing cast iron skillet with oil in oven while it heats up


2. Combine all the dry ingredients in large mixing bowl.


3. Add eggs and milk to dry mix, whisk just until combined.


4. Add jalapenos and stir to mix.


5. Immediately pour mixture into hot skillet and bake for 25-30 minutes or until done in the center.


We added a picture of what we did with some of the leftovers...heated up the chili with cornbread and added a fried egg on top (because everything is better with an egg!). Also added rustic fried potatoes on the side and garnished it all with sour cream, chopped green onions and a squeeze of lime.

Leave a Reply

Your email address will not be published. Required fields are marked *