Emeril's Kickin Chili

By FASCN8G

Ingredients

• Emeril's Southwest Essence:
• 2 T vegetable oil
• 4 lbs ground beef
• 4 cups chopped yellow onions
• 3 T chili powder
• 1 T ground cumin
• 2 t Emeril's Southwest Essence
• 2 t cayenne pepper
• 1 t ground cinnamon
• 1/4 t crushed red pepper
• 1 bay leaf
• 2 T minced garlic
• 4 12oz bottles dark beer
• 2 28oz cans whole tomatoes, crushed
• 2 T tomato paste
• 1 T salt
• 1 T and 1 t dark brown sugar
• 1 oz unsweetened chocolate
• 4 15oz cans red kidney beans, drained and rinsed
• 1 cup cheddar cheese, finely grated, for garnish
• 1 cup green onions, finely chopped, for garnish
• 1/2 cup fresh cilantro leaves, chopped, for garnish
• 2 T chili powder
• 2 t ground cumin
• 2 T paprika
• 1 t black pepper
• 1 T ground cayenne pepper
• 1 T garlic powder
• 1 t crushed red pepper
• 1 T salt
• 1 T dried oregano

Details

Servings 12

Preparation

Step 1

Heat oil in large heavy pot over high heat. Add the beef and brown well, about 10 minutes. Add the onions, chili powder, cumin, Southwest Essence, cayenne, cinnamon, red pepper, and bay leaf and cook, stirring often until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, salt, brown sugar and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer and cook until slightly thickened, about one hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off as much fat as possible, Add the beans, return to a simmer, cover, and cook until thickened, about 1 1/2 hours longer. Serve with cheese, green onions, and cilantro alongside for garnish.