Emeril's Chili

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Flavor gets a 5! BUT, it needed double the chili powder, actually, it needed more seasoning all he way through, but that is preference. Just be sure to taste though out to get it right for you. We simmered uncovered because semi-covered just wasn't cutting it. It also needed an extra hour for the meat to become fork tender. But when we got it just right, it was banging! We can't wait for leftovers and to make it again. Its a real keeper for us.

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This is my trusty chili recipe whenever the weather turns sour (small enough opportunity in FL, but hey, it still gets chilly sometime. I use Alton's idea of pulverizing tortilla chips instead of the masa flour and it works great as a thickener. The meat is tender, the spices are perfect, and I love it.

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I love this recipe because it is basic and versatile. You can change so many things and tweak it to your own preferences. That's what chili is about and this is a perfect recipe to work with.

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I love Emeril...he never disappoints. I made this quickly.

Things i did different;

1. Left the fat in my Pot, from my Ground Beef
2. Did not add-Water, Jalapenos (Kids, Masa Flour, Veg. Oil
3. Diced Onion and served on top of Chili after cooked along with the Shredded Cheese
4. Instead of 8 c. of Beef Stock, used 2 Beef Bouillon

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I use this recipie all the time, i use less broth and no beans and add more onions but its great

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I enjoyed the chili, The recipe looks fantastic, but it just was not as flavorful as I expected. I did not put the cheese or sour cream on as I was trying to lower the calorie count, but the rest of the recipe was followed exactly.

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I have been using this recipe for quite a long time now. The only thing is when I first printed it out the broth was on two(2 cups. Could this be a typo. I still have the original copy with the 2 cups on it. I also use cubed and ground beef.

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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.

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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!

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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.