Melt-in-your-mouth tender, rich, and hearty, Emeril’s Chili is comfort food at its greatest! And it scores big as a game day feast!

EMERIL’S CHILI
SERVES 6 TO 8

3 tablespoons vegetable oil
2 large onions, chopped
Kosher Salt
Cayenne pepper
3 pounds beef chuck or boneless short ribs, cut into 1/2-inch cubes
3 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper
2 teaspoons dried Mexican oregano, crumbled between your fingers
3 tablespoons minced garlic
One 28-ounce can diced or crushed tomatoes
2 tablespoons tomato paste
6 cups beef stock, homemade or low sodium store-bought
Two 15-ounce cans dark red kidney beans, drained and rinsed
2 tablespoons masa flour
¼ cup water
1 bag tortilla chips, for serving
1 1/2 cups grated Monterey Jack cheese, for serving
Sour cream, for serving
1 small jar of pickled jalapeno slices or thinly sliced fresh jalapenos, for serving
Fresh cilantro sprigs, for serving (see Cook’s Note below)


In a large saucepan, heat vegetable oil over medium heat. Add onions and cook until softened, 3 to 5 minutes. Season lightly with salt and cayenne.

Add beef, chili powder, cumin, crushed red pepper, and oregano. Cook, stirring occasionally, until meat is well browned, 5 to 6 minutes. Stir in garlic and tomato paste and cook until fragrant, 1 to 2 minutes. Add tomatoes and beef stock. Bring to a boil and reduce heat and let simmer, stirring occasionally, until beef is tender, 1 to 1 1/2 hours.
Add beans and continue to simmer until thickened slightly, about 15 minutes. Using a spoon, skim any fat on the surface.

In a small bowl, stir to combine the masa and water. Slowly stir masa mixture to the pot and continue to cook until the chili is thick and flavorful, about 30 minutes longer. Season to taste with salt and cayenne.

To serve, place a handful of tortilla chips in each shallow bowl. Spoon chili over chips and garnish with grated cheese, sour cream, jalapenos, and cilantro.

Cook’s Note: If you're a fan of cilantro, we like to add about 1/3 cup of finely chopped cilantro stems to the chili along with the tomatoes and broth. It adds a fresh, lively note to the deep, rich chili.


Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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