Recipes : Chili con Carne and Chili con Queso with Tortilla Chips : Food Network

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Chili con Carne and Chili con Queso with Tortilla Chips
Recipe courtesy Emeril Lagasse, 2002

Ingredients
1 tablespoon bacon fat or vegetable oil
1 1/2 pounds ground beef
2 cups chopped yellow onion
1 cup chopped green bell pepper
4 teaspoons minced garlic
2 tablespoons chili powder
1 tablespoon Essence, recipe follows
1/2 teaspoon salt
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
1/4 teaspoon cayenne

1 (15-ounce) can whole peeled tomatoes
3 tablespoons tomato paste
1 teaspoon sugar
2 cups water
Chili con Queso, recipe follows
Multi-colored Tortilla Chips, accompaniment

Directions
Heat the oil in a large, heavy pot over medium-high
heat. Add the meat and stir with a long-handled wooden spoon to break up the
pieces. Cook, stirring, until the meat is brown and cooked through, about 5
minutes. Add the onion, green bell pepper, garlic, chili powder, Essence, salt,
cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes.
Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to

break them into pieces. Add the squeezed tomatoes and their juices, the tomato
paste, sugar, and water to the pot. Stir well and bring to a boil. Lower the heat
to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to
prevent the chili from sticking to the bottom of the pot. Remove the pot from
the heat, ladle into a large bowl and swirl the Chili con Queso into the middle.
Serve immediately with tortilla chips for dipping.

Ingredients
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder

1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions
Combine all ingredients thoroughly and store in an
airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.

Ingredients
Chili con Queso:
1/2 pound fresh poblano or Anaheim chiles

2 tablespoons vegetable oil
1 cup chopped white onions
1/4 teaspoon cayenne
2 tablespoons all-purpose flour
1 large tomato, peeled, seeded and diced
1 cup milk or cream
1 1/2 cups grated Cheddar
1 cup grated Pepper Jack

Directions
Roast the peppers by placing them on an open gas
flame, turning them frequently with tongs until all sides are charred black, about
7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on
top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper

bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers,
split in half lengthwise, and discard the seeds and the stems. Roughly chop and
set aside.
In a large pot, heat the oil over medium heat. Add the onions and cayenne cook,
stirring, until very soft, about 6 minutes. Add the flour and stir until
thickened, 1 to 2 minutes. Add the tomatoes and chopped chilies, and cook for 1
minute. Slowly add the milk or cream and stir until thick, 3 to 4 minutes. Add the
cheeses and cook, stirring, until melted and well incorporated.
Remove from the heat and adjust the seasoning, to taste. Serve immediately with
chips, or swirled into the Chili con Carne.
Yield: 6 servings