Cajun Chili Recipes

CAJUN CHILI

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.

CAJUN CHILI

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.

CAJUN CHILI (SLOW COOKER)

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.

BEST EVER CAJUN CHILI

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.

SPICY CREOLE CHILI

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.

CAJUN CHILI (ROUX BASED)

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.