Emeril's Chili

Show: Episode:

Picture of Emeril's Chili Recipe Photo: Emeril's Chili Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 81 Reviews
Total Time:
2 hr 35 min
Prep
25 min
Cook
2 hr 10 min
Yield:
6 to 8 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 81 reviews

  • on February 04, 2013

    Flag

    Made it for superbowl yesterday and it was just ok. The only thing I did different other than using 4 cups of broth and 2 cans of beans was to deglaze with red wine. It was a Pinot so maybe it should have been a hardier variety. Needed seasoning even though it sat over night. See if I can doctor it up for tonight

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 26, 2012

    Flag

    I love the flavors. I mixed the spices with the onions before I added the meat. They seemed to blend in more evenly.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 04, 2012

    Flag

    Used 6 cups broth, added green pepper, frozen corn and chipotle w/adobo. Amazing.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Emeril's Chuck Wagon Chili

Emeril's Chuck Wagon Chili

By: Emeril Lagasse
Rated 5 stars out of 5
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.