Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish  Hens | Condiments, Dips  and Relish | Desserts | Fish and Seafood | New Orleans  Restaurant | Pasta, Pasta Sauce, Rice  and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub  and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game

Diet Chili


1 T Oil, vegetable
2 Onions, finely chopped
2 lb. Beef, coarse grind
2 T Red chili, hot, ground
3 T Red chili, mild, ground
1 Garlic clove
1 t Oregano, dried, preferably Mexican
1 1/2 t Cumin
1/2 t Salt
5 Tomatoes, coarsely chopped
12 oz. Green chilies, whole


Heat the oil in a medium-sized heavy saucepan over medium heat. Add the onions and cook until they are translucent.

Combine the meat with the ground chile, garlic, oregano, cumin, and salt. Add this meat-and-spice mixture to the pan. Break up any lumps with a fork and cook, stirring occasionally, about 15 minutes until the meat is evenly browned.

Add the tomatoes and green chilies with their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally, adding water if necessary. Taste and adjust seasonings.

Allow to cool, then refrigerate. When fat has risen and congealed, skim it off, than reheat chili.

Page 1



We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.

Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com