Down Home Chili

Down Home Chili
Down Home Chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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)

Directions

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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