Best 3 Emerils Chuck Wagon Chili For The Slow Cooker Recipes

Indulge in a hearty and flavorful culinary journey with Emeril Lagasse's Chuck Wagon Chili, a delectable dish that promises to tantalize your taste buds. This easy-to-make slow-cooker recipe combines the rich, smoky flavors of beef chuck roast, juicy tomatoes, and a medley of aromatic spices, creating a soul-satisfying chili that's perfect for a cozy dinner or a lively gathering. With three variations to choose from, this recipe caters to diverse preferences: the Classic Chuck Wagon Chili offers a traditional taste, while the Spicy Chuck Wagon Chili adds a fiery kick, and the Vegetarian Chuck Wagon Chili provides a meatless option without compromising on flavor. Get ready to relish this iconic dish that captures the essence of authentic cowboy cooking.

Here are our top 3 tried and tested recipes!

EMERIL'S CHUCK WAGON CHILI FOR THE SLOW COOKER

Emeril's Chuck Wagon Chili for the Slow Cooker image

Recipe by Emeril Lagasse, from Sizzling Skillets and Other One Pot Wonders, William Morrow, New York, 2011, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Yield Makes 12 cups

Number Of Ingredients 25

Ingredients

1/4 cup chili powder
2 tablespoons whole cumin seeds
1 teaspoon cayenne
3/4 teaspoon ground cinnamon
2 teaspoons dried Mexican or regular oregano, crumbled between your fingers
3 bay leaves
2 teaspoons light or dark brown sugar
4 pounds boneless beef chuck, trimmed and cut into 1 1/2- to 2-inch cubes
1 teaspoon freshly ground black pepper
2 1/2 tablespoons kosher salt
3 tablespoons vegetable oil
3 medium onions, coarsely chopped (about 4 cups)
1 1/2 cups chopped celery, including leaves
6 cloves garlic, roughly chopped
2 jalapeno chiles, roughly chopped
One 12-ounce bottle dark Mexican beer, such as Negro Modelo
2 tablespoons tomato paste
One 28-ounce can crushed tomatoes
1 ounce semisweet chocolate, coarsely chopped
3 tablespoons masa harina (corn flour, not cornstarch)
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh parsley leaves
Grated cheddar cheese, for garnish
Chopped green onion, for garnish
Sour cream, for garnish

Steps:

Combine the chili powder, cumin seeds, cayenne, cinnamon, oregano, bay leaves, and brown sugar in a small bowl; set the spice mixture aside.
Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt.
Heat 2 tablespoons of the vegetable oil in a 12-inch or larger skillet over high heat. Add enough beef to fill the pan and cook until nicely browned on one side, about 2 minutes. Turn the pieces over and cook for another 2 minutes. Transfer the browned beef to the crock of a 6-quart slow cooker. Repeat with the remaining beef, adding the remaining vegetable oil between batches as necessary.
Add the onions, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic, jalapenos, and spice mixture and cook for 1 minute longer. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and remaining 1 1/2 teaspoons salt and cook for 1 minute longer. Transfer this mixture to the slow cooker. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and sour cream.

EMERIL'S CHILI

Emeril's Chili image

Provided by Emeril Lagasse

Categories main-dish

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

2 tablespoons vegetable oil
2 cups chopped onions
Salt
Cayenne
2 pounds stew meat, cut into cubes
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper
2 teaspoons dried oregano
2 tablespoons chopped garlic
3 cups crushed tomatoes
1/4 cup tomato paste
8 cups beef stock
2 tablespoons masa flour
4 tablespoons water
1 cup canned dark red kidney beans
1 bag tortilla chips
1 1/2 cups grated Monterey Jack cheese
6 tablespoons sour cream
1 small jar jalapenos

Steps:

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, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, 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, add the beans, 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.

EMERIL'S CHUCK WAGON CHILI

Emeril's Chuck Wagon Chili image

Provided by Food Network

Categories main-dish

Time 1h55m

Yield about 2 1/2 quarts

Number Of Ingredients 22

Ingredients

2 tablespoons vegetable oil
3 pounds beef chuck, cut into 1/2-inch cubes
3 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons Emeril's Southwest Essence
3/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
1 bay leaf
3 cups chopped yellow onions
2 tablespoons minced garlic
2 (12-ounce) bottles dark beer
1 (28-ounce) can whole tomatoes, crushed, with juices
1 (14.5-ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup beef broth
2 teaspoons salt
1-ounce semisweet chocolate, coarsely chopped
2 tablespoons masa harina
Grated Cheddar, for garnish
Finely chopped green onions, for garnish
Chopped fresh cilantro leaves, for garnish

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.

Tips:

Use a variety of beans for a more robust flavor and texture. Black beans, kidney beans, and pinto beans are all good choices.
Cook the chili on low for at least 8 hours to allow the flavors to meld. If you're short on time, you can cook it on high for 4-6 hours, but the flavor won't be as good.
Add some chopped vegetables, such as onions, carrots, and celery, to the chili for extra nutrition and flavor.
Season the chili to taste with chili powder, cumin, oregano, and salt and pepper. You can also add a touch of cayenne pepper for a bit of heat.
Serve the chili with your favorite toppings, such as sour cream, shredded cheese, diced avocado, and chopped cilantro.

Conclusion:

Emeril's Chuck Wagon Chili is a hearty and flavorful dish that's perfect for a cold winter day. It's easy to make in the slow cooker, and it's even better the next day. So next time you're looking for a delicious and satisfying meal, give this recipe a try.