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Down Home Chili


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  • 1 tablespoon vegetable oil
  • 1 1/2 pounds lean ground beef
  • 2 cups chopped yellow onions
  • 1 tablespoon minced garlic
  • 2 tablespoons chili powder
  • 1 teaspoon Emeril's Original Essence (see Bayou Blast recipe)
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground black pepper
  • 1 can whole peeled tomatoes - (15 oz)
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 2 cups water
  • 1 1/2 cups shredded mild cheddar (optional)


Servings 6


Step 1

In a heavy 6-quart pot, heat the oil over medium-high heat. Add the meat and stir with a large wooden spoon to break up the meat. Cook, stirring, until the meat is brown and cooked through, 5 minutes.

Add the onions, garlic, chili powder, Essence, salt, cumin, and black pepper, and cook, stirring, until soft, 4 minutes. Add the tomatoes, tomato paste, sugar, and water. Stir well and bring to a boil.

Lower the heat to medium-low and simmer uncovered for 30 minutes. Keep warm until ready to serve.

This recipe yields 6 cups (about 6 to 8 servings).

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