Emeril's Chili

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Emeril's Football Party

Rated: 5 stars out of 5Rate itRead users' reviews (67)

RECIPE
COMMENTS & REVIEWS(67)

Cook Time:
2 hr 10 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 2 hr 10 min
Total:: 2 hr 35 min

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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.

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Comments & Reviews

recipe Emeril's Chili
Eric Omaha, NE 11-08-2009
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Awesome chili
Rated: 5 stars out of 5

Used 6 cups broth, added green pepper and chipotle w/adobo. Amazing.
recipe Emeril's Chili
e Newport, TN 08-25-2009
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Better Chili than many
Rated: 4 stars out of 5

I have tried to make many chilis from many recipes. The other chilis were very bland and ended up not being eaten in my food... loving family. I was so discouraged I didn't think I would ever try another chili recipe. However, with Emeril's New Orleans cooking experience, I knew he would have a delicious recipe for me to try out. This chili has an excellent flavor!! I first started with 1/2 teaspoon of cayenne and let it cook for a bit and then tasted it. Then I added a little more here and there until I was satisfied with the spicy flavor. I followed this recipe EXACTLY. This chili was a bit soupy, so I will probably cook with the lid off most of the time next time. Also, I read someone else's review and they used 1 pound of stew beef and 1 pound of ground beef; and I will try that next time. I think I am also going to throw in 1/2 of green bell pepper next time. This is the first chili recipe that my family ate until it was gone. I bet this would be great on a football Sunday. This recipe is a keeper. Read more
recipe Emeril's Chili
Sally Stanford, CA 08-17-2009
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Easy to make and a real crowd pleaser!
Rated: 5 stars out of 5

If you're looking to hone your own chili recipe, this one is a great place to start. It has really deep flavor as is, and... it's easy to adjust things to suit your tastes. I used lean ground chuck instead of stew meat, added diced bell pepper and frozen corn for color, and used a mix of black, pinto, and kidney beans for variety. I prefer more beans than Emeril suggests, but that's your call. If you like things spicier, add some more cayenne, tabasco, and crushed red pepper while it's simmering. I'd also recommend cutting the stock to at least 5 cups as others have recommend. It turned out great, and I'll definitely be making it again! Read more
recipe Emeril's Chili
Elizabeth Granite Falls, WA 05-22-2009
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Careful with spices if you reduce the broth, though
Rated: 5 stars out of 5

I made a big mistake and left all the spices the same even though I cut the broth based on reviewer's comments (I prefer... thicker chili). It doesn't say how much cayenne or red pepper flakes to put in so I put in what I thought was a modest amount (maybe 20 flakes of red pepper and a 2/3 of a teaspoon of cayenne). I thought I'd make up for it and add a slightly different flavor by adding a teaspoon of adobo sauce (from the can of peppers in adobo). I really ended up with too spicy chili, and I'm pretty open to spicy (my husband loves really spicy and it was too spicy for him). I think maybe it depends on the type of chili powder you use, as well. I used the "fiesta blend" from Whole Foods. So be careful. I tried to save it by adding broth and returning the pot to the stove for a half hour, but it really didn't work to well; maybe helped a bit. The flavor was great though, underneath all that spice. I love Emeril's cooking and will be more cautious next time.Read more
recipe Emeril's Chili
Sandie Medina, OH 04-01-2009
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Delicious!
Rated: 5 stars out of 5

Easy and tasty! I did reduce the broth a bit, like previous reviewers said. Will repeat this one!
recipe Emeril's Chili
Crissy Orange Park, FL 03-25-2009
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If you don't have a chili recipe use this one!
Rated: 5 stars out of 5

Really easy and delicious!