Cajun Ninja Chili Recipes

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.

CAJUNATTI CHILI

Cajunatti Chili image

Cross between Cajun ingredients and a similar flavor spice to that of Cincinnati-style chili. Skyline® brand Cincinnati-style chili is what I was inspired by. Can be served over rice with cubed cheese or straight from a bowl.

Provided by Riknard

Categories Pork Chili

Time 2h4m

Yield 8

Number Of Ingredients 18

Ingredients

¼ cup vegetable oil, divided
2 pounds andouille sausage, cut into cubes
1 pound pork tenderloin, cubed
2 slices bacon, diced
5 cloves garlic, minced
2 large red onions, diced
2 large red bell peppers, seeded and diced
2 (28 ounce) cans tomato sauce
2 (8 ounce) cans corn, drained
1 (14 ounce) can diced tomatoes
2 (7 ounce) cans diced green chile peppers
2 (4 ounce) cans diced jalapeno peppers
½ cup Burgundy wine
7 tablespoons chili powder
2 tablespoons baharat (Middle Eastern spice mix)
1 ½ tablespoons Cajun seasoning (such as Tony Chachere's®)
2 ½ teaspoons chipotle hot sauce (such as Louisiana®)
¼ teaspoon browning sauce (such as Kitchen Bouquet®)

Steps:

Heat 2 tablespoons oil in a large pot over medium-low heat. Add andouille sausage, pork tenderloin, and bacon; cook and stir until pork is no longer pink, about 12 minutes. Transfer to a plate using a slotted spoon. Drain excess grease.
Heat remaining 2 tablespoons oil in the same pot. Add garlic; stir until fragrant, about 15 seconds. Add onions and red bell peppers; cook and stir until tender, about 12 minutes.
Return sausage, pork, and bacon to the pot. Add tomato sauce, corn, diced tomatoes, green chile peppers, jalapeno peppers, Burgundy wine, chili powder, baharat, Cajun seasoning, chipotle hot sauce, and browning sauce. Bring to a boil; reduce heat and simmer, covered, until flavors combine, at least 1 hour.

Nutrition Facts : Calories 677.5 calories, Carbohydrate 42.3 g, Cholesterol 92.8 mg, Fat 44.3 g, Fiber 9.9 g, Protein 30.4 g, SaturatedFat 13.3 g, Sodium 3800.1 mg, Sugar 16.8 g

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