Photo: Emeril's Chuck Wagon Chili Recipe
Ingredients
- 2 tablespoons vegetable oil
- 3 pounds beef chuck, cut into 1/2-inch cubes
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 1/2 teaspoons Emeril's Southwest Essence
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon crushed red pepper
- 1 bay leaf
- 3 cups chopped yellow onions
- 2 tablespoons minced garlic
- 2 (12-ounce) bottles dark beer
- 1 (28-ounce) can whole tomatoes, crushed, with juices
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 teaspoons salt
- 1-ounce semisweet chocolate, coarsely chopped
- 2 tablespoons masa harina
- Grated Cheddar, for garnish
- Finely chopped green onions, for garnish
- Chopped fresh cilantro leaves, for garnish
Directions
Heat the oil in a large heavy pot over high heat. Add the beef, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper and bay leaf and cook until meat is well-browned. Add the onions and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beers and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, beef broth, salt, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer, partially cover, and cook until thickened and meat is very tender, 1 hour 20 minutes to 1 hour 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off any fat that rises to the top of the chili. Sprinkle soup with masa harina and stir to combine. Bring to a simmer.
Taste and adjust the seasoning, if necessary. Serve with the cheese, green onions, and cilantro alongside as garnish.
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By MsDani
on June 12, 2012
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Stellar! Made exactly as written but am looking forward to trying this with ground beef on our camping trip!
By capitalist2001_...
Istanbul
on March 17, 2012
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Only one word can be used to describe this recipe-FLAWLESS! I keep forgetting to buy the chocolate for it but it's flawless without it. Also, I've used it with cubed beef and with ground chili beef. Both ways taste great, it's just a matter of preference really. The people on here that say "it's too ethnic" or the cinnamon "tastes weird" have boring palates and need to branch out of their narrow frame of reference.
By sjhunter1
Austin, Texas
on March 09, 2012
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Great, spicy, flavorful chili recipe, the only thing I omitted was the second can of tomatoes, I just used one tin of crushed/diced to keep the liquid thicker. I'd never used beer before in chili & it made the recipe delicious & rich. I also loved the chunks of tender beef instead of using ground beef. Also, what I did differently was slow-cook it in the oven at 325 for 2 hours instead of cooking it on the hob - it came out perfect!
Read all 29 reviews