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Emeril's Chili
2
2
Tablespoon Vegetable oil
Cup Chopped onions
Salt; to taste
Cayenne pepper; to taste
2
1
2
Pound Stewed meat
Tablespoon Chili powder
Teaspoon Ground cumin
Crushed red pepper; to taste
2
2
3
1
2
1
2
4
1
1
6
1
2
Teaspoon Dried oregano
Tablespoon Chopped garlic
Cup Crushed tomatoes
/4 Cup Tomato paste
Cup Beef stock
Cup Canned dark red kidney beans
Tablespoon Masa flour
Tablespoon Water
Bag Tortilla chips
−1/2 Cup Grated Monterey Jack cheese
Tablespoon Sour cream
Small Jar Jalapeno peppers
Fat; 0 Other Carbohydrates
In a large saucepan, heat the vegetable oil. When the oil is hot, add the
onions and saute for 3 to 5 minutes, or until the vegetables start to wilt.
Season with salt and cayenne. Stir in the stew meat, chili powder, cumin,
crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in
the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid
up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1
hour, stirring occasionally, or until the beef is tender. Skim off the fat
occasionally. Mix the masa and water together. Slowly stir in the masa
slurry and continue to cook for 30 minutes. Reseason with salt and cayenne.
Place a handful of the chips in each shallow bowl. Spoon the chili over the
chips. Garnish with the grated cheese, sour cream and jalapenos. This recipe
yields 6 to 8 servings.
Emeril's Chili
212
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