Cajun Chili Roux Based Recipes

CAJUN CHILI (ROUX BASED)

Cajun Chili (Roux Based) image

Delicious with or without beans. If made without beans, the chili can be served over elbow noodles for a delicious version of chili-mac. Don't forget to top with shredded cheese. What makes this chili different is the first step. The roux base gives the chili body and a saucy texture. I like that--body and sauciness!

Provided by gailanng

Categories Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs quality ground beef
4 tablespoons vegetable oil, can substitute bacon drippings
2 tablespoons flour, heaping
1 large onion, chopped
1/2 medium green bell pepper, chopped
4 garlic cloves, minced
1 (6 ounce) can tomato paste
2 tablespoons chili powder
2 tablespoons cumin powder
1 -2 tablespoon sugar, to taste
salt
cayenne pepper
water
16 ounces red kidney beans (optional)
sliced green onion (optional)
grated cheddar cheese (optional)

Steps:

Make brown roux (careful not to burn) with oil and flour, stirring constantly.
Add onion, bell pepper, and garlic. Saute about 3 minutes.
Add ground beef and cook until browned, breaking up chunks.
Add tomato paste, chili powder, cumin powder, sugar, salt and cayenne pepper topping with about 1 - 2 cup water, depending on desired consistancy.
Stir to combine and simmer half covered for 20 - 25 minutes, stirring occasionally and checking the level of liquid.
If adding the optional can red kidney beans, add this 5 to 10 minutes prior to the end of cook time.
Top individual servings with cheddar cheese and sprinkle with sliced green onions.

Nutrition Facts : Calories 476.2, Fat 32.8, SaturatedFat 10.2, Cholesterol 102.8, Sodium 374.3, Carbohydrate 15.2, Fiber 3, Sugar 7.1, Protein 30.8

CAJUN CHILI

Cajun Chili image

Cajun cooking is one of my specialties. For a meaty meal with a little zip, this is the recipe I reach for. I think you'll enjoy every bite.-James Harris, Columbus, Georgia

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 pounds ground beef
1 cup chopped onion
1 cup chopped green pepper
1 garlic clove, minced
1 can (15 ounces) pinto beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 to 2 tablespoons chili powder
1 tablespoon honey
1 teaspoon dried parsley flakes
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Cajun seasoning

Steps:

In a Dutch oven, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. , Meanwhile, in a blender or food processor, process beans with liquid until smooth. Stir the beans and remaining ingredients into beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes.

Nutrition Facts : Calories 356 calories, Fat 14g fat (6g saturated fat), Cholesterol 74mg cholesterol, Sodium 581mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 6g fiber), Protein 32g protein.

BEST EVER CAJUN CHILI

Best Ever Cajun Chili image

Got this recipe from my South Louisiana friend. We know it is not authentic cajun cuisine but we don't care. It is well-seasoned (and I don't mean hot), hearty, and delicious.

Provided by ratherbeswimmin

Categories Meat

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs ground beef
1 cup chopped onion
1 cup chopped green pepper
2 garlic cloves, minced
1 (15 ounce) can pinto beans, undrained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
2 tablespoons chili powder
1 tablespoon honey
1 teaspoon dried parsley flakes
1 teaspoon dried oregano
1 teaspoon ground cumin
1 -2 teaspoon cajun seasoning

Steps:

In a Dutch oven, brown meat with onion, green pepper, and garlic.
Meanwhile, in a blender, process beans with liquid until smooth.
Drain fat from Dutch oven; add the beans and remaining ingredients.
Simmer, uncovered, for 35-40 minutes.

Nutrition Facts : Calories 493.5, Fat 23.9, SaturatedFat 9.1, Cholesterol 102.8, Sodium 476.7, Carbohydrate 34.2, Fiber 9.7, Sugar 9.2, Protein 36.4

CAJUN CHILI (ROUX BASED) RECIPE - FOOD.COM

Cajun Chili (Roux Based) Recipe - Food.com image

Delicious with or without beans. If made without beans, the chili can be served over elbow noodles for a delicious version of chili-mac. Don't forget to top with shredded cheese. What makes this chili different is the first step. The roux base gives the chili body and a saucy texture. I like that--body and sauciness!

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

2 lbs quality ground beef
4 tablespoons vegetable oil, can substitute bacon drippings
2 tablespoons flour, heaping
1 large onion, chopped
1/2 medium green bell pepper, chopped
4 garlic cloves, minced
1 (6 ounce) can tomato paste
2 tablespoons chili powder
2 tablespoons cumin powder
1 -2 tablespoon sugar, to taste
salt
cayenne pepper
water
16 ounces red kidney beans (optional)
sliced green onion (optional)
grated cheddar cheese (optional)

Steps:

Make brown roux (careful not to burn) with oil and flour, stirring constantly.
Add onion, bell pepper, and garlic. Saute about 3 minutes.
Add ground beef and cook until browned, breaking up chunks.
Add tomato paste, chili powder, cumin powder, sugar, salt and cayenne pepper topping with about 1 - 2 cup water, depending on desired consistancy.
Stir to combine and simmer half covered for 20 - 25 minutes, stirring occasionally and checking the level of liquid.
If adding the optional can red kidney beans, add this 5 to 10 minutes prior to the end of cook time.
Top individual servings with cheddar cheese and sprinkle with sliced green onions.

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