CAJUN CHILI (ROUX BASED) RECIPE - FOOD.COM

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Cajun Chili (Roux Based) Recipe - Food.com image

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 @MakeItYours

Number Of Ingredients 16

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)

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.

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