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
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
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