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Down Home Chili

Courses: Main Course
Serves: 8 people

Recipe Ingredients

1 tablespoon 15mlVegetable oil
1 1/2 lbs 681g / 24ozLean ground beef
2 cups 125g / 4.4ozChopped yellow onions
1 tablespoon 15mlMinced garlic
2 tablespoons 30mlChili powder
1 teaspoon 5mlEmeril's Original Essence
  = (see Bayou Blast recipe)
1 teaspoon 5mlSalt
2 teaspoons 10mlGround cumin
1/4 teaspoon 1.3mlGround black pepper
1   Whole peeled tomatoes - (15 oz)
3 tablespoons 45mlTomato paste
1 teaspoon 5mlSugar
2 cups 474mlWater
1 1/2 cups 355mlShredded mild cheddar - (optional)

Recipe Instructions

In a heavy 6-quart pot, heat the oil over medium-high heat. Add the meat and stir with a large wooden spoon to break up the meat. Cook, stirring, until the meat is brown and cooked through, 5 minutes.

Add the onions, garlic, chili powder, Essence, salt, cumin, and black pepper, and cook, stirring, until soft, 4 minutes. Add the tomatoes, tomato paste, sugar, and water. Stir well and bring to a boil.

Lower the heat to medium-low and simmer uncovered for 30 minutes. Keep warm until ready to serve.

This recipe yields 6 cups (about 6 to 8 servings).

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E71) - from the TV FOOD NETWORK

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