Cajun Beef Chili {eMeals}

Mar

31st

This recipe for Cajun Beef Chili was provided to me by eMeals as part of a complimentary 12-month subscription. It is part of the Clean-Eating Plan (although it happens to be Paleo, too). I did make several adaptations to the recipe. All opinions are my own.

I am not exaggerating when I say I make Cajun Beef Chili at least once every two weeks. Because it comes together so quickly, it is my go-to meal at dinnertime on busy days and my fail-safe option at lunch. Anytime I feel like I MUST.EAT.PIZZA or something like that, I can whip up a batch of Cajun Beef Chili and be totally satisfied inside and out. Of course it is positively heavenly garnished with things like cheese and sour cream, but I think it’s actually pretty great on its own, too. That’s how I normally eat it.

Cajun Beef Chili differs from regular chili in that it is broth-based. It’s contains no tomato sauce, paste, or other ingredients to thicken it. I’d call it a Meat Soup except it is way more delicious than that name suggests. It is also mostly beef: No beans or noodles here, just beef, spices, a can of tomatoes, and some bell peppers. My husband, Jim, despises bell peppers in a way I cannot fully understand, but he eats them in this application. Perhaps he doesn’t know they are there; I’m not really sure.

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Because this Chili contains No Chili Powder whatsoever, it doesn’t taste like the chili at your local High School Marching Band Booster Club Chili Supper. It’s great flavor comes from the terrific spices in Cajun Seasoning. By the way, I’ll be posting my recipe for Homemade Cajun Seasoning tomorrow so you’ll be able to whip that up in a flash. Cajun Seasoning is pretty basic and you probably already have everything on hand for it, so you don’t have to run out and by a special blend. No worries; I’ve got you covered.

Due to the lack of traditional chili-like components mentioned above, I think Cajun Beef Chili should be eaten year-round. It will not conjure up memories of cool, blustery fall days. It won’t remind you of high school football games. It doesn’t taste anything like your mother or grandmother used to make. But you can make it on short-notice and it tastes great.

And really, what else do you need from your dinner on a Monday?

• Cajun Beef Chili
• 1 T. olive oil
• 1 lb. ground round
• ½ medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp. homemade or purchased Cajun seasoning
• Salt and freshly ground black pepper
• 1 (14.5 oz.) can diced tomatoes
• 1 c. beef broth
• ½ red bell pepper, chopped

In a medium saucepan or stock pot, heat oil over medium-high heat until shimmering.

Add ground round, onion, garlic, Cajun seasoning, and ¼ tsp. pepper. Cook, stirring occasionally, until the meat is brown and onions have softened, about 5 minutes. Drain well.

Stir in diced tomatoes, broth, and bell pepper. Bring to a boil; reduce heat and simmer 20 minutes, until heated through. Season to taste with salt and pepper.

3.2.2310

I am a mother and the recipe developer behind Culinary Hill. I was born and raised in Wisconsin, but now I find inspiration every day in my Southern California kitchen.