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Emeril's Chili Recipe

Emeril's Chili

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (81)

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Average Rating:

Total Reviews: 81

Showing 31-40 of 81

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  • on January 02, 2008

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    This chili is really easy and amazingly delicious. The only thing about this recipe is that it comes out more like a stew than a chili because of all that beef stock. So if you realy want it to be thick, hold back on the stock a little. However the flavors are amazing and this is a great hardy meal and huge hit at a party.

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  • on December 19, 2007

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    This chili wasn't chunky enough or hot enough for me, but good enough to serve. The cheese and chips will help

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  • on December 18, 2007

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    I have tried many chili recipes, but this one is the best. THe masa really adds a beautiful depth of flavor, and scent. I think this recipe is a little mild, and I used a heaping dash of ground chipotle chili peppers, and the adobo sauce in that coems with the canned chipotle peppers. You can also cut up the canned chipotle peppers for even more fire. I also use 1 pound of ground chuck and 1 pound of stew meat, just for a little more depth. With these alterations, it becomes a real hit! Add some broken up corn chips (tortilla chips get too soggy too fast to the bottom of the bowl, with some smoked gouda shredded on top, and it becomes my favorte cold weather food!

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  • on November 26, 2007

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    I made this recipe with turkey instead of beef and it was delicious!(just personal preference I only used 4 cups of chicken stock and it came out perfectly. I have never made chili before, but my husband is a huge fan. He said this was the best chili he has ever had. It was easy to make and tasted great. You just can't ask for anything more than that!!

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  • on November 14, 2007

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    This recipe is a huge hit at all my parties. I do increase all the spices slightly but it is wonderful and easy!

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  • on October 16, 2007

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    I made this for my unit chili cook off and won first place. My reward was a 96 hour pass, four day weekend!!

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  • on October 04, 2007

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    I used 6 cups of stock, doubled the beans, and added a can of white shoepeg corn (per my family's request and I made the best chili I have ever tried. I tried the 4 cups of stock and thought it was way too thick and so I wonder if people who complained about it being too thin forgot to LOOSELY cover the pot while it is simmering. You have to let all that steam out or it will never thicken up. My husband and I are NOT big chili fans but we are both excited to have leftover chili on a baked potato tonight for dinner. I am going to use this recipe for my church chili cookoff this Halloween.

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  • on August 05, 2007

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    One of the better chili recipes, very different from most since it uses beef stew meat.

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  • on April 28, 2007

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    This recipe is some of the best chili that is extremely easy to make. My entire family enjoys it...

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  • on April 20, 2007

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    made this for Superbowl Sunday. easy to make and tasted great.

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