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Cajun Chili (Roux Based)

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“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!”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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