**Emeril's Chili: A Flavorful Fusion of Spices and Simplicity**
Indulge in the tantalizing world of flavors with Emeril's Chili, a culinary masterpiece that embodies the essence of bold spices and comforting simplicity. This delectable dish is a harmonious blend of savory ingredients, featuring a rich tomato base infused with a symphony of aromatic spices. The secret lies in the careful selection of chili peppers, ensuring a perfect balance of heat and flavor without overpowering the palate. With three distinctive recipes to choose from, each offering unique variations on this classic dish, Emeril's Chili promises an extraordinary culinary experience that will satisfy every chili enthusiast.
EMERIL'S CHUCK WAGON CHILI
Provided by Food Network
Categories main-dish
Time 1h55m
Yield about 2 1/2 quarts
Number Of Ingredients 22
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.
EMERIL'S VEGGIE CHILI
Number Of Ingredients 22
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: Whisk together-2.5 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, 1 tablespoon dried thyme
TEXAS STYLE CHILI FROM FOOD NETWORK EMERIL LAGASSE
Number Of Ingredients 19
Steps:
- In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more. Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface. Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread. Recipe courtesy of Emeril Lagasse, 2003 Read more at: http://www.foodnetwork.com/recipes/texas-style-chili-recipe.html?oc=linkback
EMERIL'S CHILI
This is by far my favorite chili. You can adjust the amount of the spices or add some hot chili peppers to "kick it up a notch"!
Provided by StrikingEyes00
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 22
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).
Nutrition Facts : Calories 552.8, Fat 20.6, SaturatedFat 4.8, Cholesterol 134.4, Sodium 4886.2, Carbohydrate 52.7, Fiber 15.6, Sugar 15.7, Protein 43.9
Tips for Making Emeril's Chili:
- Use high-quality ingredients. This means using fresh vegetables, flavorful spices, and a good quality chili powder. Using good ground beef and beef broth will also add depth of flavor.
- Brown the beef well. This will help to develop the flavor of the chili and prevent it from being greasy.
- Don't skimp on the spices. The spices are what give chili its unique flavor profile. Be sure to use a variety of spices, including chili powder, cumin, paprika, and garlic powder.
- Let the chili simmer for a long time. This will allow the flavors to develop and meld together. The longer you simmer the chili, the better it will taste.
- Serve with your favorite toppings. This could include cheese, sour cream, onions, or avocado. You can also serve with a side of cornbread or rice.
Conclusion:
Emeril's chili is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make sure that your chili turns out perfect every time. So next time you're looking for a comforting and flavorful meal, give Emeril's chili a try. You won't be disappointed.
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