Emeril's Chili

By sybrmom

Ingredients

• 2 tablespoons vegetable oil
• 2 cups chopped yellow onions
• 2 teaspoons salt
• 1/2 teaspoon cayenne
• 2 pounds beef bottom round, cut into 1/2-inch cubes
• 1/2 cup tomato paste
• One 28-ounce can whole tomatoes and their liquid
• 2 cups beef broth
• 2 tablespoons chopped garlic
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/2 teaspoon red pepper flakes
• 1 cup kidney beans, canned, rinsed

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

In a large, heavy pot, heat the vegetable oil over medium-high heat. Add the onions, season with 1 teaspoon of salt and the cayenne, and cook, stirring, until they are wilted and golden, about 4 minutes. Season the meat with the remaining 1 teaspoon salt and add to the pot. Cook, stirring, until the beef is browned evenly on all sides, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the tomatoes, beef broth, garlic, chili powder, cumin, oregano, red pepper flakes, and beans. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beef is tender, about 2 hours. Skim off the fat that rises to the surface.