Cajun Chili (Roux Based)

Total Time
Prep 15 mins
Cook 25 mins

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!

Ingredients Nutrition


  1. Make brown roux (careful not to burn) with oil and flour, stirring constantly.
  2. Add onion, bell pepper, and garlic. Saute about 3 minutes.
  3. Add ground beef and cook until browned, breaking up chunks.
  4. Add tomato paste, chili powder, cumin powder, sugar, salt and cayenne pepper topping with about 1 - 2 cup water, depending on desired consistancy.
  5. Stir to combine and simmer half covered for 20 - 25 minutes, stirring occasionally and checking the level of liquid.
  6. If adding the optional can red kidney beans, add this 5 to 10 minutes prior to the end of cook time.
  7. Top individual servings with cheddar cheese and sprinkle with sliced green onions.
Most Helpful

I tried your recipe and LOVED it! In fact I'm aking it again tonight. I added more liquid but othrwise left it alone and it was even better the next day. THANK YOU for such a wonderful, AND versatile Chili recipe

Randy Larsen December 25, 2008

this was a great recipe. I threw the peppers, onion and garlic in a magic bullet, and used a meat mallet to make the meat this chili extra smooth. going to use this as my chili base from now on. maybe substitute some dark beer for some of the water next time

scotthselt October 08, 2015

One of my favorites, Chili! Yum Yum! This is great chili! I used yellow and red bell peppers along with the green, since I had them. I also used my recipe for, and omitted the cumin and chili powder. A very nice chili, full of flavor! Another keeper Andi, thanks for sharing. Made for KK's forum Go For the Green!

FLUFFSTER March 11, 2010