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Recipe

Down Home Chili

  • Prep Time: 15 minutes
  • Total Time: 1 1/2 hours
  • Yield: 6 cups

Ingredients

  • 2 tablespoons vegetable oil
  • 2 cups chopped yellow onions
  • 1 tablespoon minced garlic
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon Emeril's Creole Seasoning or other Creole seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds ground beef, preferably 80% lean
  • 1 (14.5-ounce) can peeled whole tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 teaspoon light brown sugar
  • 2 cups beef stock or low-sodium beef broth

Directions

  • In a heavy-bottomed 6-quart pot, heat the oil over medium-high heat. Add the onions, garlic, chili powder, cumin, Creole seasoning, salt, and pepper, and cook, stirring, until the onions are softened, about 4 minutes. Add the beef and cook, stirring, until the meat is brown and cooked through, about 5 minutes, breaking up any clumps. Spoon off and discard the rendered fat.
  • Crush the tomatoes with your hands and add them to the pot along with their juices. Add the tomato paste, brown sugar, and stock; stir well and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until thickened, 50 to 55 minutes. Keep warm until ready to serve.