Cajun Chili - Just Dutch Oven Recipes


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Cajun Chili

For Roux:
3/4 cup flour
1/3 cup oil

For Chili:


1 cup each finely chopped onions, bell peppers, celery, green onions
3 - 8 oz. Cans tomato sauce
1 lb. Hot bulk pork sausage
2 lbs. Course ground meat
3 tbsp. Chili powder (or to taste)
1 tsp. Salt
1 tsp. Cumin
1 tsp. Garlic powder
1/2 tbsp. Cajun seasoning
Tabasco sauce (red, green or both)
water or beer as needed

ROUX:

*In one 10" Dutch oven or 10" skillet, heat oil; add flour; stir continuously. When roux is a dark golden color, add all vegetables to saute in the roux. Continue to stir until it is a light chocolate brown. Remove from fire and place roux and vegetable mixture in a separate metal container. Be careful! It will be VERY HOT! (Do not burn roux. If roux has a burnt smell, throw it away and start over.)

In one 12" deep preheated Dutch oven, begin frying pork sausage, stirring occasionally. When sausage is about half done, add ground meat, stirring occasionally. When meat is browned, pour in roux, tomato sauce, seasonings and water or beer as needed. Adjust seasonings.** Cook for approximately 1 1/2 hours. Can be eaten as is or served over cooked rice. Add longhorn or cheddar cheese and tortilla chips as a topping if you wish.

*Can be cooked using a Volcano Stove, burner, or stove top as well as a campfire.

**Amount and type of seasoning and hot sauce may be changed to suit taste. This is a Cajun dish, so you can do anything with it!