Cajun Chili With Scallion Corn Cakes Recipe 485

TWO MEAT CHILI WITH SCALLION CORNBREAD

Steps:

• Preheat the oven to 375 degrees F.
• For the chili: In a large pot or Dutch oven over medium-high heat, add the olive oil and bacon and cook until the bacon is light brown and crispy, about 4 minutes. Remove the bacon from the pan with a slotted spoon and set aside for the cornbread.
• Add the garlic, onions and green and red peppers to the bacon renderings and cook until the vegetables begin to soften, about 5 minutes. Add the chile powder, cumin and cayenne pepper to the vegetables and allow the spices to brown to open up the aroma, 1 to 2 minutes. Next, add the tomato paste and cook for 1 to 2 minutes. Add the fire-roasted tomatoes and mix with the vegetables. Mix in the ground beef and pork. Add some salt and pepper and cook for about 3 minutes. Finally, add the beef broth, pinto beans and kidney beans, reduce the heat to medium, cover the pot loosely with a lid and let simmer for 40 minutes.
• For the cornbread: In the meantime, whisk together the butter and sugar in a large mixing bowl. Add the eggs and whisk until combined. Add the cornmeal, flour, baking soda, salt and sugar and whisk to combine. Add the buttermilk and sour cream and whisk together. Add the jalapenos, scallions and reserved bacon and use a spatula to stir until just combined.
• Lightly grease a cast-iron skillet and pour in the batter. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool slightly before serving with the chili.

CAJUN CHILI WITH SCALLION CORN CAKES RECIPE - (4.8/5)

Steps:

• Follow directions on box of for corn cakes, not corn bread. When batter is prepared, stir in chopped scallions. Meanwhile, heat a pot over high heat & a skillet or griddle with a nonstick surface over medium-high heat. Put ground pork into the pot. Season with chili powder, cumin and cayenne sauce, brown for 5 minutes. Add the onion, garlic, celery and bell peppers and cook for another 3 or 4 minutes, stirring occasionally. Rub the hot griddle with a little butter and wipe off excess with a paper towel. Pour corn cake batter onto griddle to form up to 4-inch corn cakes; cook until cakes begin to bubble and edges become dry, then flip. cook a total of about 3 minutes. Keep finished cakes on a plate in a warm oven until chili is done. Back to the chili. Add the beer and stir up the bits from the bottom of the pot. Stir in the tomatoes and cilantro. Bring to a boil and season with salt. Top bowls of chili with scallion corn cakes. Serve with extra cakes and a chunked vegetable salad on the side.

CAJUN CHILI

Steps:

• Place the hot links in a large stockpot.
• Heat 2 T olive oil in a large skillet and add the ground turkey. Break up the meat with the back of a wooden spoon and continue to cook until all the meat is browned.
• Add the celery, onion, bell peppers and garlic, cook for 3-4 minutes.
• Put the meat and veggies in the stockpot with the sausage.
• To the stockpot, add the hot sauce, chili powder, cumin, paprika, cayenne, Creole seasoning, stock, crushed tomatoes, tomato sauce, V8 and both beans. Stir until combined and bring to a bubble.
• Turn heat down to a simmer and cook for at least 1 hour.
• Season the chili with salt and pepper. Serve with some crushed Fritos and chopped scallions on top.

CAJUN STYLE CRAYFISH SCALLION RICE CAKES

Steps:

• Mix the crayfish, rice, eggs, scallions, cheese, hot pepper sauce, garlic powder, and salt and pepper together. Test seasoning by cooking a tablespoons-worth; adjust seasonings. Mold the correctly seasoned cakes into round or oval cakes. Lightly dust in flour and saute in vegetable oil until golden brown on both sides.

CAJUN CHILI

Steps:

• In a Dutch oven, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. , Meanwhile, in a blender or food processor, process beans with liquid until smooth. Stir the beans and remaining ingredients into beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes.

SCALLION CAKES

Steps:

• In a medium bowl, combine flour and sugar. Stir in 2/3 cup boiling water, mixing flour and water just until flour absorbs all the water. Gradually stir in enough cold water (1/4 to 1/3 cup) so that a dough is formed and pulls away from the sides of the bowl. The dough should not be sticky.
• Remove dough from the bowl and knead on a lightly dusted board with floured hands 3 to 5 minutes, or until the dough is smooth and elastic, adding more flour if necessary. Lightly cover with a dampened cloth and allow to rest for 1 hour.
• Redust the surface and hands with flour, and knead again for a few minutes or until smooth. Divide the dough into 4 equal pieces. As you work, always cover any unused dough with a lightly damp cloth. Using a floured rolling pin, roll each section into a 7-inch round. Lightly brush each round with sesame oil. Evenly sprinkle 1 1/4 teaspoons salt and scallions on each round, and then tightly roll each round into a fat rope. Tightly coil each rope, pinching the end of the rope into the dough to seal. Cover with a lightly damp cloth and allow to rest 15 to 20 minutes. Redust surface with flour, and using a floured rolling pin, roll each coiled bun into 7-inch rounds.
• In a 14-inch flat-bottomed wok or skillet, heat vegetable oil over medium-high heat until oil is hot but not smoking. Carefully add one scallion round and fry 1 to 2 minutes, until golden. Carefully turn cake over and fry 30 seconds to 1 minute, or until golden brown. As the cake fries, lightly press the center with a metal spatula to make sure center is cooked. Transfer each cake to a plate lined with several thicknesses of paper towels. Continue frying the remaining scallion rounds one at a time. Sprinkle with remaining 1/2 teaspoon salt. Set oil aside to cool before discarding. Cut cakes into 6 to 8 wedges and serve immediately.

BEST EVER CAJUN CHILI

Steps:

• In a Dutch oven, brown meat with onion, green pepper, and garlic.
• Meanwhile, in a blender, process beans with liquid until smooth.
• Drain fat from Dutch oven; add the beans and remaining ingredients.
• Simmer, uncovered, for 35-40 minutes.