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
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon crushed red pepper flakes
- 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 brown sugar
- 1-ounce (1 square) unsweetened chocolate
- 6 cups cooked red kidney beans (see Chef's 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 flakes, 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.
Chef's 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.
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By Ronbowski72
on October 07, 2011
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Awesome recipe, different than all the typical chili recipes. Makes a great sandwich too! It does need to have a little more kick but that can always be added...up to the cook!
By indyf1
Indianapolis, IN
on March 02, 2011
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I have just begun a search for a fantastic chili recipe. I was kind of disappointed that this did not taste or smell like chili to me. This dish was pleasantly aromatic, and it had a slightly bitter aftertaste. This mild chili has no heat (why is it called Kickin? and is not sweet. I suppose one could still say that its complex. It tastes pretty good and I will eat it all. I love chili, but am looking for something more traditional. This recipe was easy to make. I followed the recipe exactly, but the Emeril seasoning I bought just said "essence", not "SouthWest essence". I chose Newcastle Brown Ale for the dark beer.
By l00sey_7248205
Powder Springs, GA
on December 09, 2010
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Really GREAT recipe! I've made it about three times now and it's always a hit, especially during the holidays and football playoff/Super Bowl season. I keep it in my "Recipe Box" here on the website so I can easily access. The last time I made it was at a friend's house and I didn't have my recipe with me. No problem. There it was! Thnx Emeril, you rock, Sugah! Lucy
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