Down Home Chili

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 1/2 lbs	681g / 24oz	Lean ground beef
2 cups	125g / 4.4oz	Chopped yellow onions
1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Chili powder
1 teaspoon	5ml	Emeril's Original Essence
		= (see Bayou Blast recipe)
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Ground cumin
1/4 teaspoon	1.3ml	Ground black pepper
1		Whole peeled tomatoes - (15 oz)
3 tablespoons	45ml	Tomato paste
1 teaspoon	5ml	Sugar
2 cups	474ml	Water
1 1/2 cups	355ml	Shredded 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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