CAJUN CHILI
Cajun cooking is one of my specialties. For a meaty meal with a little zip, this is the recipe I reach for. I think you'll enjoy every bite.-James Harris, Columbus, Georgia
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 356 calories, Fat 14g fat (6g saturated fat), Cholesterol 74mg cholesterol, Sodium 581mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 6g fiber), Protein 32g protein.
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
THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
EMERIL'S CHILI
Provided by Emeril Lagasse
Categories main-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
- Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.
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
BEST DAMN CHILI
After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.
Provided by Danny Jaye
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h50m
Yield 12
Number Of Ingredients 28
Steps:
- Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
- Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
- Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
- Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.
Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g
THE BEST EVER CHILI
My dad and my father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina. -Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Time 1h40m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- Combine chiles and enough boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth. , In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain. , Sprinkle steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown beef in batches in 1 tablespoon oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining salt and pepper, and chile paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa and simmer 30-45 minutes longer. Serve with desired toppings. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 473 calories, Fat 20g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 1554mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 7g fiber), Protein 41g protein.
CAJUNATTI CHILI
Cross between Cajun ingredients and a similar flavor spice to that of Cincinnati-style chili. Skyline® brand Cincinnati-style chili is what I was inspired by. Can be served over rice with cubed cheese or straight from a bowl.
Provided by Riknard
Categories Pork Chili
Time 2h4m
Yield 8
Number Of Ingredients 18
Steps:
- Heat 2 tablespoons oil in a large pot over medium-low heat. Add andouille sausage, pork tenderloin, and bacon; cook and stir until pork is no longer pink, about 12 minutes. Transfer to a plate using a slotted spoon. Drain excess grease.
- Heat remaining 2 tablespoons oil in the same pot. Add garlic; stir until fragrant, about 15 seconds. Add onions and red bell peppers; cook and stir until tender, about 12 minutes.
- Return sausage, pork, and bacon to the pot. Add tomato sauce, corn, diced tomatoes, green chile peppers, jalapeno peppers, Burgundy wine, chili powder, baharat, Cajun seasoning, chipotle hot sauce, and browning sauce. Bring to a boil; reduce heat and simmer, covered, until flavors combine, at least 1 hour.
Nutrition Facts : Calories 677.5 calories, Carbohydrate 42.3 g, Cholesterol 92.8 mg, Fat 44.3 g, Fiber 9.9 g, Protein 30.4 g, SaturatedFat 13.3 g, Sodium 3800.1 mg, Sugar 16.8 g
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