Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Emeril’s Kicked Up Chili

This slighly unorthodox chili starts with a roux and gets its chili-goodness not only from chili powder but also from pureéd roasted peppers.

  • Prep Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 3 1/2 quarts


  • Two 8-ounce jars roasted red bell peppers
  • One 12-ounce jar cherry peppers
  • 1/2 cup vegetable oil
  • 3/4 cup all-purpose flour
  • 2 cups finely chopped onion
  • 1 cup finely chopped celery
  • 2 tablespoons minced garlic
  • 2 pounds ground beef
  • 1/4 cup chili powder
  • 2 tablespoons onion powder
  • 2 tablespoons sweet paprika
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 2 teaspoons salt
  • 3 cups canned, low-sodium chicken broth
  • Three 15-ounce cans kidney beans, drained


  • Strain the roasted peppers and discard all but 2 tablespoons of the liquid. Strain the cherry peppers and discard all but 1/4 cup of the liquid. Place both the roasted peppers and cherry peppers, along with their reserved liquid, in a blender and puree until smooth. Set aside.

  • Heat the vegetable oil in an 8-quart heavy-bottomed pot over medium-high heat.Whisk in the flour and cook, stirring constantly, until the roux has reached a dark chocolate-brown color and smells nutty, about 10 minutes.

  • Immediately add the onions, celery, and garlic and cook, stirring, until the vegetables are soft and fragrant, about 4 minutes. Add the beef, chili powder, onion powder, paprika, coriander, cumin, garlic powder and salt and cook, stirring, until the beef is cooked through, about 4 minutes. Add the pureéd peppers, chicken broth, and beans and stir well to combine. Bring to a simmer and continue to cook, stirring occasionally, until the flavors come together and the chili has thickened, 30 to 40 minutes. Taste and adjust the seasoning if necessary.