Photo: Kickin Chili Recipe
Ingredients
- 2 tablespoons vegetable oil
- 4 pounds ground beef
- 4 cups chopped yellow onions
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons Emeril's Southwest Essence
- 2 teaspoons cayenne pepper
- 1 teaspoon ground cinnamon
- 1/4 teaspoon crushed red pepper
- 1 bay leaf
- 2 tablespoons minced garlic
- 4 (12-ounce) bottles dark beer
- 2 (28-ounce) cans whole tomatoes, crushed
- 2 tablespoons tomato paste
- 1 tablespoon salt
- 1 tablespoon plus 1 teaspoon dark brown sugar
- 1 ounce (1 square) unsweetened chocolate
- 6 cups cooked red kidney beans (see Note) or 4 (15-ounce) cans, drained and rinsed
- 1 cup grated Cheddar, for garnish
- 1 cup finely chopped green onions, for garnish
- 1/2 cup chopped fresh cilantro leaves, for garnish
Directions
Heat the oil in a large heavy pot over high heat. Add the beef and brown well, about 10 minutes. Add the onions, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, salt, brown sugar, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off as much fat as possible. Add the beans, return to a simmer, cover, and cook until thickened, about 1 1/2 hours longer. Serve with the cheese, green onions, and cilantro alongside as garnish.
Note: To make 6 cups cooked red kidney beans: Soak 1 pound dried beans for 6 hours or overnight. Drain the beans and place them in a large saucepan. Add water to cover by 2 inches and bring to a boil. Reduce the heat to a simmer and cook until just tender, 30 to 45 minutes. Drain and set aside to cool.
Emeril's Southwest Seasoning:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Combine all ingredients thoroughly.
Yield: 1/2 cup
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By rebeccarosner1
on December 28, 2012
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Yummy and rich! With a few tweaks this came out amazing! The following is based on first cutting the whole recipe in half. I have to be gluten-free so I substituted the 2 bottles of beer for one bottle of Magner's hard cider and then 12oz. of beef stock (with a bit more beef stock later to loosen it up. I used 1 lb. ground beef (90%lean , 1 lb. ground beef (85%lean, and 8oz. (half a package of bacon roughly chopped. Just a small pinch of cinnamon, 1/2 a square unsweetened chocolate, and 3 cans of beans (kidney, small red, and black. I also used a 28oz can of fire roasted tomatoes w/green chilies instead of plain. With 15-20 min. left, I mixed 3 TBS. of masa flour w/ 1/4 cup warm water and added to chili to thicken. Then added finely diced fresh poblano chili pepper to brighten. I served with a dab of guacamole, a few shreds of cheddar, and some deep fried jalapeno slices for crunch. Enjoy!
By RenoFoodie
Reno, NV
on October 31, 2012
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Great chili! Only little change I made was added half kidney beans and half pinto beans. Served with Jalapeno cheese cornbread. Yum!
By poll3456_7434538
Marietta, GA
on December 01, 2011
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Unbelievably good. I make this at least once a year. It is a huge hit with my friends.
Read all 57 reviews