Show: Emeril Live
Episode: Mardi Gras
Print
Total:
2 hr
Prep:
10 min
Cook:
1 hr 50 min
Yield:
6 to 8 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 2 cups chopped onions
  • Salt
  • Cayenne
  • 2 pounds beef bottom round, cut into 1/2-inch cubes
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • Crushed red pepper
  • 2 teaspoons dried oregano
  • 2 tablespoons chopped garlic
  • 3 cups crushed tomatoes
  • 1/2 cup tomato paste
  • 2 cups beef stock
  • 2 cups canned dark red kidney beans
  • 1 1/2 tablespoons masa
  • 1 1/2 tablespoons all-purpose flour
  • 1 bag Frito Chips
  • 1 1/2 cup grated Monterey Jack cheese
  • 6 tablespoons sour cream
  • 1 small jar of 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 beef , chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and flour together with a little liquid from the stockpot. Slowly stir in the masa slurry 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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