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Emeril's Chili




Source of Recipe


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List of Ingredients




· 2 tablespoons vegetable oil
· 2 cups chopped onions
· Salt
· Cayenne
· 2 pounds stewed 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


Recipe



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. Yield: 6 to 8 servings