BEST EVER CAJUN CHILI
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
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)
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
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 (SLOW COOKER)
Have not yet tried this recipe but defiantly a different type of chili! Found this recipe in, "Simple 1-2-3 Slow Cooker," Cookbook.
Provided by Virginia Cherry Blo
Categories One Dish Meal
Time 8m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef in large nonstick skillet over medium-high heat, stirring to separate meat. Drain and discard any fat.
- Place ground beef. mixed vegetables with juice, soup, tomatoes with juice, and sausages in slow cooker.
- Cover; cook on HIGH 2 to 3 hours. Serve with Shredded Cheese.
Nutrition Facts : Calories 286.3, Fat 15.3, SaturatedFat 5.7, Cholesterol 58.4, Sodium 703.7, Carbohydrate 18.6, Fiber 3.9, Sugar 8.6, Protein 18.7
SPICY CREOLE CHILI
Andouille sausage and ground chicken simmered together with Cajun spices, green bell pepper, and zesty tomatoes for a twist on a spicy chili.
Provided by Hunt's
Categories Trusted Brands: Recipes and Tips Hunt's
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil in large saucepan over medium-high heat. Add ground chicken, sausage and 1 teaspoon chili powder; cook 5 to 7 minutes or until chicken is no longer pink. Remove meat mixture from saucepan; set aside.
- Add onion, pepper and garlic; cook 5 minutes or until tender, stirring occasionally. Add cumin, paprika, salt and remaining 1 teaspoon chili powder; cook 1 to 2 minutes more or until spices are fragrant.
- Return cooked meat mixture to saucepan; stir in crushed tomatoes, beans and undrained tomatoes. Bring to a boil. Reduce heat and simmer 10 minutes or until mixture is hot. Top each serving with sour cream and parsley, if desired.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 24.6 g, Cholesterol 59.2 mg, Fat 16.2 g, Fiber 7.9 g, Protein 23.8 g, SaturatedFat 5 g, Sodium 1253.8 mg, Sugar 3.3 g
SMOKED CAJUN CHILI
Make and share this Smoked Cajun Chili recipe from Food.com.
Provided by Curt H.
Categories Steak
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- Call friends and family, let them know you are about to make some awesome Chili, and to be in your kitchen in about an hour.
- Before the stampede, grab a large (8qt) pot and brown the sausage on high heat (do not drain). The idea here is to get some good browning/sear in the pan so don't fret if it sticks to the bottom, that's the idea. Just don't go overboard and burn it.
- Throw in the celery, onion and garlic, cover, reduce heat and let it do it's thing for 10 minutes at least. stir frequently.
- In a separate pan, brown the ground beef (drain) and add it to the pot.
- Everything else goes in! Be sure to include all the juice from the whole-tomato cans, and I like to cut them very chunky (no more than 3 cuts per tomato) for easy eating.
- Let it come together at a high simmer for about an hour, less if you can't wait.
CAJUN CHILI
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
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.
CAJUN CHILI
Make and share this Cajun Chili recipe from Food.com.
Provided by rickoholic83
Categories Beans
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- Place the hot links in a large stockpot.
- Heat 2 T olive oil in a large skillet and add the ground turkey. Break up the meat with the back of a wooden spoon and continue to cook until all the meat is browned.
- Add the celery, onion, bell peppers and garlic, cook for 3-4 minutes.
- Put the meat and veggies in the stockpot with the sausage.
- To the stockpot, add the hot sauce, chili powder, cumin, paprika, cayenne, Creole seasoning, stock, crushed tomatoes, tomato sauce, V8 and both beans. Stir until combined and bring to a bubble.
- Turn heat down to a simmer and cook for at least 1 hour.
- Season the chili with salt and pepper. Serve with some crushed Fritos and chopped scallions on top.
Nutrition Facts : Calories 493.3, Fat 7.8, SaturatedFat 1.4, Cholesterol 74, Sodium 1120, Carbohydrate 61.7, Fiber 17.5, Sugar 13.6, Protein 47.9
ROUX FOR CAJUN DISHES THE EASY, FAT-FREE WAY
I've made oil-less roux for years by browning flour in an iron skillet on top of the stove. That's about 20 minutes of constant stirring. This oven method is much easier and still creates that dark, parched flavor roux brings to cajun dishes like gumbo. Zaar will not accept 1 ingredient recipes, so I've added pepper. Skip the pepper.
Provided by Red_Apple_Guy
Categories Low Cholesterol
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 2
Steps:
- Preheat your oven to 400F.
- Place flour and spread evenly in a large diameter cast iron skillet or other oven-safe, heavy pan
- Place in the center of the preheated oven.
- Bake for 60 to 70 minutes stirring every 15 minutes at first (I use a wisk or flat spatula).
- After color develops on the flour, stir every 10 minutes or more often if near the end of the cook.
- For a dark roux, the flour will be a dar tan. To judge color as you would with an oil-based roux, place a very small amount of browned flour in a few drops of water and press with the back of a spoon. The sample will be the color of the roux when added to a dish and for the time given will be a mahogony color.
Nutrition Facts : Calories 91.1, Fat 0.2, Sodium 0.5, Carbohydrate 19.1, Fiber 0.7, Sugar 0.1, Protein 2.6
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- Cook for 10 minutes, constantly stirring, until the roux lightly browns to a blonde roux, or continue stirring and cooking for up to 30 minutes for a roux the color of chocolate. The roux will darken as you stir, from very light brown to copper or peanut butter brown, then then to light chocolate, then dark chocolate, then very, very dark brown.
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