Cajun Chili (Roux Based)

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!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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)

Directions

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.