Emeril's chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | vegetable oil |
| 2.00 | cup | chopped onions |
| 1 | salt; to taste | |
| 1 | cayenne pepper; to taste | |
| 2.00 | pounds | stewed meat |
| 1.00 | tablespoon | chili powder |
| 2.00 | teaspoon | ground cumin |
| 1 | crushed red pepper; to taste | |
| 2.00 | teaspoon | dried oregano |
| 2.00 | tablespoon | chopped garlic |
| 3.00 | cup | crushed tomatoes |
| ¼ | cup | tomato paste |
| 2.00 | cup | beef stock |
| 1.00 | cup | canned dark red kidney beans |
| 2.00 | tablespoon | masa flour |
| 4.00 | tablespoon | water |
| 1.00 | bag tortilla chips | |
| 1½ | cup | grated monterey jack cheese |
| 6.00 | tablespoon | sour cream |
| 1.00 | small | jar jalapeno peppers |
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. This recipe yields 6 to 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B03 broadcast 02-03-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
03-17-1998
Recipe by: Emeril Lagasse
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