Emeril's Chili
Ingredients
- 2 tbsp vegetable oil
- 2 cup yellow onion, chopped
- 1 tsp salt
- 0.5 tsp cayenne pepper
- 2 lb beef stew meat, cubed
- 1 tbsp chili powder
- 2 tsp ground cumin
- 0.5 tsp crushed red pepper
- 2 tsp dried oregano
- 2 tbsp garlic, chopped
- 3 cup crushed tomatoes
- 0.3 cup tomato paste
- 2 cup beef stock
- 1 cup canned dark red kidney beans, drained
- 2 tbsp masa flour
- 4 tbsp water
- 1 0.5 cup Monterey Jack cheese, grated, for serving
- 6 tbsp sour cream, for serving
Instructions
- 1
In a large saucepan, heat the vegetable oil over medium-high heat. Add the onions and sauté for 3 to 5 minutes until they start to wilt. Season with salt and cayenne.
- 2
Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes.
- 3
Stir in the garlic, crushed tomatoes, tomato paste, beef stock, and kidney beans. Bring to a boil, then reduce to a simmer.
- 4
Simmer uncovered for 1 hour, stirring occasionally, until the beef is tender. Skim fat as needed.
- 5
Whisk the masa flour and water together to form a slurry. Slowly stir it into the chili. Continue to cook for 30 minutes more, stirring occasionally. Re-season with salt and cayenne.
- 6
Ladle into bowls and garnish with grated Monterey Jack cheese, sour cream, and pickled jalapeños.