Chili con Carne and Chili con Queso with Tortilla Chips
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- Recipe categories: Meat, Beef, Dairy, Cheese, Queso, Cheddar, Vegetables, Tomato,
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Total Reviews: 63
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By california_zin_...
Columbus, OH
on December 01, 2011
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we love making this chili... very robust, flavorful taste, *very* meaty, and satisfying on my cold autumn day. we also add a can of kidney beans on occasion if we feel we need something other than carne. i think it's the best combination of flavors we've tasted in a chili so far... and could easily be adapted to a non-meat version (using tempeh, TVP, or tofu crumbles.
By jcnielssen
on March 10, 2011
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This is a wonderful recipe! I did tweak it to suit our tastes by adjusting the spices and adding kidney and pinto beans so that it would feed more people. I added more garlic and chili powder, pepper, bacon bits, and about a whole can of tomato paste.We are taking this camping and I imagine it will taste amazing over an open camp fire.
By Food-Fanatic
NH
on February 16, 2011
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I love this recipe for a good base. I use the same amount of spices Emeril calls for, but toss in more veggies. Instead of ground beef I use ground turkey and can't tell the difference. I also had extra onions, peppers and 2 cans of beans so that it is a bit healthier and a meal in a bowl. Even with all of the liquid added I end up with a thick chili as long as it simmers with the lid off.
By Randy James
Kenora, Ontario
on January 06, 2011
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Best chili I have ever had, I throw in a tin of mushrooms to add a litlle flavour.
By La boulangerie ...
México
on November 15, 2010
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OMG this recepie is delicious, I made the two sauces and it teaste incredible.
By kate_gaither_12...
Dallas, 83
on June 30, 2010
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As a Texan, I consider myself a queso connoisseur, and this version missed the mark. There was an odd flavor - not sure if it was the poblanos or something else - and the ratio of onions/peppers/tomatoes to cheese and milk was off. There were way too many vegetables in it to create a nice smooth queso. Still, it was okay with the chili, which was quite tasty.
By kpaterniti_12160513
chesterland, Ohio
on May 24, 2010
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Recipe was good. Queso was great the chili was. . . bland at best. I expected a chili and ended up with a soup. I would not recommend adding in water as it thinned out an already thin chili. Allow the chili to reduce on med-low heat for an hour or more without adding any water.
By mshnilsson
Roanoke, VA
on March 11, 2010
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Amazing. Always a hit. I like to add a good beer instead of water. Sam Adam's cherry wheat is really good. You can also add beans and less paste to make a really good chili.
By dette9164_11829535
hamilton, VA
on January 12, 2010
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This was so easy, and tasted so much better than using those packets of chili seasoning. Very family friendly for taste. Medium spicy. I did add a can of beans to the chili con carne, and next time would not include the sugar. I think the tomato paste added enough sweetness. Both chilis would work either together or separately as others have mentioned.
By susanjeanlee
New York, NY
on August 30, 2009
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So maybe this isn't "authentic" for chili snobs (it uses ground beef instead of cubes, etc but this is the way I like it. It was a perfect "medium" spiciness -- can be tolerated by young kids, etc. This is a good starting point to make it your own ... I added kidney beans, substituted beer for water and garnished with scallions. Prep was pretty easy and not too time consuming. I'm not usually an Emeril fan but this recipe hit the spot.