Emeril's Chili
Emeril's Chili
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 650
- Total Fat
- 29
- Saturated Fat
- 10
- Carbohydrates
- 59
- Dietary Fiber
- 9
- Sugar
- 9
- Protein
- 43
- Cholesterol
- 98
- Sodium
- 999
- Total: 2 hr 15 min
- Prep: 15 min
- Cook: 2 hr
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 650
- Total Fat
- 29
- Saturated Fat
- 10
- Carbohydrates
- 59
- Dietary Fiber
- 9
- Sugar
- 9
- Protein
- 43
- Cholesterol
- 98
- Sodium
- 999
- Total: 2 hr 15 min
- Prep: 15 min
- Cook: 2 hr
Ingredients
2 tablespoons vegetable oil
2 cups chopped onions
Salt
Cayenne
2 pounds stew meat
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
2 cups beef stock
1 cup canned dark red kidney beans
2 tablespoons masa flour
4 tablespoons water
1 bag Tortilla Chips
1 1/2 cups 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 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, 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 water together. 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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stevenrhon
I have tries to make chili the way I like it for years with no success. This recipe comes close to perfection. It has the best consistency of meat, beans and broth/gravy. Yes that is the key to the best chili the gravy. I made a couple of adjustments to make it my own but this is right on point. I use ground beef and 3 cups of beef stock but other than that, this is the best!
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