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!"
photo by LucyS-D
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
6
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)
directions
- 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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Reviews
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I tried your recipe and LOVED it! In fact I'm aking it again tonight. I added more liquid but othrwise left it alone and it was even better the next day. THANK YOU for such a wonderful, AND versatile Chili recipe -
this was a great recipe. I threw the peppers, onion and garlic in a magic bullet, and used a meat mallet to make the meat this chili extra smooth. going to use this as my chili base from now on. maybe substitute some dark beer for some of the water next time -
One of my favorites, Chili! Yum Yum! This is great chili! I used yellow and red bell peppers along with the green, since I had them. I also used my recipe forhttp://www.recipezaar.com/Chili-Powder-Blend-221230, and omitted the cumin and chili powder. A very nice chili, full of flavor! Another keeper Andi, thanks for sharing. Made for KK's forum Go For the Green! -
This was a wonderful dish on a chilly night. Served with a salad and cornbread. Made for 123 Hits. -
A very nice mild chili. I liked it because it is a chili that is even suitable to serve in the warm weather since it has so many veggies and therefore is not as "heavy" as most chilis. The spice is subtle, but nice. I was looking for something to make with beans, so I may have used more beans than meat, but it is still good. I also used red peppers instead of the green bell peppers. Made for ZWT5.
Tweaks
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A very nice mild chili. I liked it because it is a chili that is even suitable to serve in the warm weather since it has so many veggies and therefore is not as "heavy" as most chilis. The spice is subtle, but nice. I was looking for something to make with beans, so I may have used more beans than meat, but it is still good. I also used red peppers instead of the green bell peppers. Made for ZWT5.
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this was a great recipe. I threw the peppers, onion and garlic in a magic bullet, and used a meat mallet to make the meat this chili extra smooth. going to use this as my chili base from now on. maybe substitute some dark beer for some of the water next time
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
