Recipe courtesy of Emeril Lagasse
Emeril's Chili
Total:
2 hr 35 min
Prep:
25 min
Cook:
2 hr 10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr 35 min
Prep:
25 min
Cook:
2 hr 10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 2 tablespoons vegetable oil
  • 2 cups chopped onions
  • Salt
  • Cayenne
  • 2 pounds stew meat, cut into cubes
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • Crushed red pepper
  • 2 teaspoons dried oregano
  • 2 tablespoons chopped garlic
  • 3 cups crushed tomatoes
  • 1/4 cup tomato paste
  • 8 cups beef stock
  • 2 tablespoons masa flour
  • 4 tablespoons water
  • 1 cup canned dark red kidney beans
  • 1 bag tortilla chips
  • 1 1/2 cups grated Monterey Jack cheese
  • 6 tablespoons sour cream
  • 1 small jar jalapenos

Directions

In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.

Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

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