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Down Home Chili

Down Home Chili

This chili is great on it's own or paired with the Double Chili-Cheeseburger. It is simple to make and freezes well so you can always have it on hand.

  • Yield: 6 cups (about 6 to 8 servings)


  • 2 tablespoon vegetable oil
  • 2 cups chopped yellow onions
  • 1 tablespoon minced garlic
  • 2 tablespoons chili powder
  • 1 teaspoon Essence
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds lean ground beef
  • 1 (14.5-ounce) can whole peeled tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon light brown sugar
  • 2 cups beef stock
  • 1 1/2 cups shredded mild cheddar, optional


  • In a heavy 6-quart pot, heat the oil over medium-high heat. Add the onions, garlic, chili powder, Essence, salt, cumin, and black pepper, and cook, stirring, until soft, 4 minutes. Add the meat and stir with a large wooden spoon to break it up. Cook, stirring, until the meat is brown and cooked through, 5 minutes. Add the tomatoes, tomato paste, sugar, and beef stock. Stir well and bring to a boil. Lower the heat to medium-low and simmer uncovered for 50 to 55 minutes. Stir in cheese if using. Keep warm until ready to serve.