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Mexi-Cajun Chili

 

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Mexi-Cajun Chili

1 1/2 lb ground beef

1 small onion, chopped 

1/2 bell pepper, chopped 

1 T olive oil 

1 can black beans, rinsed and drained 

2 cans diced tomatoes with juice 

3/4 water 

3-4 T Mexi-Cajun Seasoning 

1-2 tsp salt (to taste) 

In a cast iron pot, heat olive oil and sautée onion and pepper until onion turns clear. Add ground beef and salt to taste. Cook until meat is completely browned. Add seasoning, tomatoes and water. Bring to a boil. Reduce heat to medium-low and add beans. Cook 25-30 minutes, stirring occasionally. If a thicker consistency is desired, add mesa powder or cornstarch 1/2 tsp at a time, mixing in thoroughly until reaching desired thickness. Serve piping hot with a side of Mexi-Cajun Cornbread and shredded cheddar on top.