Emeril's Chili
- Ready In:
- 2hrs 35mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 29.58 ml vegetable oil
- 473.18 ml chopped onions
- salt
- cayenne
- 907.18 g stew meat, cut into cubes
- 14.79 ml chili powder
- 9.85 ml ground cumin
- crushed red pepper flakes
- 9.85 ml dried oregano
- 29.58 ml chopped garlic
- 709.77 ml crushed tomatoes
- 59.14 ml tomato paste
- 1892.72 ml beef stock
- 29.58 ml masa corn flour
- 59.16 ml water
- 236.59 ml canned dark red kidney beans
- 226.79 g bag tortilla chips
- 354.88 ml grated monterey jack cheese
- 88.74 ml sour cream
- 113.39 g 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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RECIPE SUBMITTED BY
AbsurdBookNerd
Fort Mill, South Carolina
RA Warrior, Girl Scout Leader, wife, and mother of three. Always looking for yummy quick recipes.