Emeril's Chili

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
2 cups	125g / 4.4oz	Chopped onions
		Salt - to taste
		Cayenne pepper - to taste
2 lbs	908g / 32oz	Stewed meat
1 tablespoon	15ml	Chili powder
2 teaspoons	10ml	Ground cumin
		Crushed red pepper - to taste
2 teaspoons	10ml	Dried oregano
2 tablespoons	30ml	Chopped garlic
3 cups	187g / 6.6oz	Crushed tomatoes
1/4 cup	59ml	Tomato paste
2 cups	474ml	Beef stock
1 cup	160g / 5.6oz	Canned dark red kidney beans
2 tablespoons	30ml	Masa flour
4 tablespoons	60ml	Water
1		Tortilla chips
1 1/2 cups	219g / 7.7oz	Grated Monterey Jack cheese
6 tablespoons	90ml	Sour cream
1		Jalapeno peppers

Recipe Instructions

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.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B03 broadcast 02-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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