Emerils Chili Recipes

EMERIL'S CHILI

Steps:

• Heat oil and brown meat.
• Add onions and garlic and cook for 2 minutes.
• Add spices and cook for 2 more minutes.
• Add tomato paste, diced tomatoes, and kidney beans and bring to a boil.
• Turn heat to low and simmer 30 minutes
• Serve over baked potatoes or egg noodles with garnishes (sour cream, cheddar cheese, etc).

EMERIL'S CHUCK WAGON CHILI

Steps:

• Heat the oil in a large heavy pot over high heat. Add the beef, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper and bay leaf and cook until meat is well-browned. Add the onions and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beers and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, beef broth, salt, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer, partially cover, and cook until thickened and meat is very tender, 1 hour 20 minutes to 1 hour 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off any fat that rises to the top of the chili. Sprinkle soup with masa harina and stir to combine. Bring to a simmer.
• Taste and adjust the seasoning, if necessary. Serve with the cheese, green onions, and cilantro alongside as garnish.

SOME REAL GOOD CHILI - EMERIL LAGASSE

Steps:

• Place all the ingredients in a mixing bowl.
• Stir well to combine, using a wooden spoon.
• Store in an airtight container for up to 3 months.
• Heat the oil in a large, heavy pot over medium-high heat.
• Add meat and stir with a long handled wooden spoon to break up the pieces.
• Cook, stirring, until the meat is brown and cooked through; about 5 minutes.
• Add onion, garlic, chili powder, 2 tsp Baby Bam, salt, cumin and pepper and cook, stirring, until soft, about 4 minutes.
• Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
• Add the squeezed tomatoes, tomato paste, sugar, and water to the pot.
• Stir well and bring to a boil; lower the heat to medium-low and simmer, uncovered, for 30 minutes stirring occasionally to prevent the chili from sticking to the bottom of the pot.
• Using oven mitts or pot holders, remove the pot from the heat.
• ladle the chili into bowls, and serve.

VEGETARIAN CHILI(EMERIL LAGASSE)

Steps:

• In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
• Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
• To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
• Emeril's ESSENCE Creole Seasoning:.
• Combine all ingredients thoroughly.
• Yield: 2/3 cup.

EMERIL'S VEGETARIAN CHILI

Steps:

• In a large heavy pot, heat the oil over medium-high heat.
• Add the onions, bell peppers, garlic, and serrano peppers and cook, stirring until soft and the vegetables give off their liquid and start to brown around the edges (about 6 minutes).
• Add the chili powder, cumin, salt, and cayenne. Cook, stirring until fragrant (about 30 seconds).
• Add the tomatoes and stir well.
• Add the beans, tomato sauce, and vegetable stock or water and stir well. Bring to a boil.
• Reduce heat to medium-low and simmer, stirring occasionally for about 20 minutes.
• Remove from the heat and stir in the cilantro. Adjust the seasoning to taste.
• To serve, place 1/4 cup of brown rice in the bottom of each bowl.
• Ladle the chili into the bowls over the rice.
• Top each serving with a dollop of sour cream and a spoonful of avocado.
• Sprinkle with Emeril's Essence and green onions and serve.