Cajun recipes
Championship Chili with Ragin’ Cajun Mix
Make 5 servings with ground meat, tomato sauce, water, and Ragin’ Cajun Championship Chili Mix. Brown the meat, then simmer covered for 15 minutes.
Acadian Kitchens
Championship Chili with Ragin’ Cajun Mix
- Serves
- 5
- After browning
- 15-minute covered simmer
- The base
- One 3 oz inner packet of mix
For this recipe, use one 3-ounce inner packet from the 6-ounce, two-packet box of Ragin’ Cajun Championship Chili Mix. Save the second packet for another batch.
Ingredients
- 2 pounds ground beef, pork, or turkey
- 1 inner packet Ragin’ Cajun Championship Chili Mix, 3 oz (from the 6-ounce, two-packet box)
- 1 can tomato sauce, 15 oz
- 1 cup water
- Shredded cheddar and chopped green onion, optional, for serving
One packet, 5 servings
Yield: 5 servings
Simmer: 15 minutes, covered, after browning the meat
Equipment: Large lidded pot or deep skillet with a lid, stirring utensil, and food thermometer. For the make-ahead tailgate route, you’ll also need shallow lidded containers, an ice-packed cooler, a stove or portable burner for reheating on site, and a hot-holding setup when needed.
Brown, simmer, and serve
- Brown the meat. In a large lidded pot or deep skillet with a lid, brown the ground meat and stir until thoroughly cooked: 160°F for ground beef or pork, or 165°F for ground turkey. Drain fat if you choose.
- Build the pot. Stir in the chili mix, tomato sauce, and water.
- Simmer covered. Bring the pot to a boil. Reduce the heat, cover, and simmer for 15 minutes, stirring occasionally.
- Finish each bowl. Serve hot and let everyone add optional cheddar, green onion, or other toppings at the table.
Cook at home, reheat at the tailgate
Bring a stove or portable burner and a pot for reheating at the tailgate.
- Cook. Make the chili as directed above.
- Chill promptly. Divide it into shallow lidded containers and refrigerate.
- Transport cold. Pack the chilled chili in an ice-filled cooler at 40°F or below. Keep cheese and other perishable toppings chilled separately.
- Reheat on site. Return the chili to the pot and heat it on your stove or portable burner until it reaches 165°F.
- Hold hot. If you’re using a serving appliance, preheat it before transferring the reheated chili. Keep the chili at 140°F or above while serving.
For leftovers, refrigerate promptly in shallow containers and use within 3 to 4 days. When chili is outside refrigeration or hot holding, discard it after 2 hours, or after 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F.
Set up the chili bar
Put bowls, spoons, cheddar, and green onion beside the hot pot so each serving can be finished at the table. Add Cajun corn on the cob for a crisp-tender side, or use the Cajun grilling and tailgating guide to choose a grilled main.
Choose the meat and the right mix
Can I use pork or turkey?
Yes. The current product directions list ground beef, pork, or turkey. Cook ground beef or pork to 160°F and ground turkey to 165°F before adding the remaining ingredients.
Can I use the Chili & Beans Mix in this recipe?
No. This recipe follows the directions for Ragin’ Cajun Championship Chili Mix. For chili with beans, use the distinct Ragin’ Cajun Championship Chili & Beans Mix and follow that product’s package directions. Do not use this recipe’s liquid amounts, simmer time, or yield for the beans mix.
Shop Ragin’ Cajun Championship Chili Mix or explore Authentic Dinners.
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