Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Emeril's Chili




Source of Recipe


Sweet Baby Media






List of Ingredients



• 2 tablespoons vegetable oil
  
• 2 cups chopped onions
  
• Salt, to taste
  
• Cayenne pepper, to taste
  
• 2 pounds stew meat
  
• 1 tablespoons chili powder
  
• 2 teaspoons ground cumin
  
• Crushed red pepper, to taste
  
• 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 jalapeno peppers
  






Instructions



1. In a large saucepan, heat the vegetable oil.
   
2. 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 ceyenne.
   
3. Stir in the stew meat, chili powder, cumin, crushed red pepper and oregano. Brown the meat for 5 to 6 minutes.
   
4. Stir in the garlic, tomatoes, tomato paste, beef stock and beans. Bring the liquid up to a boil and reduce to a simmer.
   
5. Simmer the liquid, uncovered for 1 hour, stirring occasionally or until meat is tender. Skim off the fat occasionally.
   
6. Mix the mesa flour and water together.
   
7. Slowly stir in the mesa mixture and continue to cook for 30 minutes.
   
8. Season with salt and ceyenne.
   
9. Place a handful of chips in each bowl.
   
10. Spoon the chili over the chips.
    
11. Garnish with the grated cheese, sour cream and jalapenos.