Here is the Chili Recipe I always use. You might want to add a little
cayenne pepper to Taste. It spices it up more.


* Exported from MasterCook *

Emeril's Chili

Recipe By :Emeril Lagasse
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Vegetable oil
2 cups Chopped onions
Salt -- to taste
Cayenne pepper -- to taste
2 pounds Stewed meat
1 tablespoon Chili powder
2 teaspoons Ground cumin
Crushed red pepper -- to taste
2 teaspoons Dried oregano
2 tablespoons Chopped garlic
3 cups Crushed tomatoes
1/4 cup Tomato paste
2 cups Beef stock
1 cup Canned dark red kidney beans
2 tablespoons Masa flour
4 tablespoons Water
1 bag Tortilla chips
1 1/2 cups Grated Monterey Jack cheese
6 tablespoons Sour cream
1 small jar Jalapeno peppers

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, beef stock, and
beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the
liquid, uncovered for 1 hour, 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 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.
This recipe yields 6 to 8 servings.

Emeril Live with Emeril Lagasse From the TV Food Network
Formatted for MasterCook by Joe Comiskey,
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Per Serving (excluding unknown items): 183 Calories; 10g Fat (45.5%
calories from fat); 5g Protein; 22g Carbohydrate; 5g Dietary Fiber; 6mg
Cholesterol; 1004mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3
Vegetable; 0 Non-Fat Milk; 2 Fat.

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