Emeril's Chili

Total Time:
2 hr 35 min
Prep:
25 min
Cook:
2 hr 10 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 tablespoons vegetable oil
  • 2 cups chopped onions
  • Salt
  • Cayenne
  • 2 pounds stew meat, cut into cubes
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • Crushed red pepper
  • 2 teaspoons dried oregano
  • 2 tablespoons chopped garlic
  • 3 cups crushed tomatoes
  • 1/4 cup tomato paste
  • 8 cups beef stock
  • 2 tablespoons masa flour
  • 4 tablespoons water
  • 1 cup canned dark red kidney beans
  • 1 bag tortilla chips
  • 1 1/2 cups grated Monterey Jack cheese
  • 6 tablespoons sour cream
  • 1 small jar jalapenos
Directions
  • In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.

  • Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Chicken Chili