Some Real Good Chili - Emeril Lagasse |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Recipe from Emeril's There's a Chef in My Soup! Recipes for the Kid in Everyone by Emeril Lagasse. I found this on the back page of my BJ's Wholesale Club Journal. Ingredients:
1 tablespoon vegetable oil |
1 1/2 lbs ground beef |
2 cups chopped yellow onions |
1 tablespoon minced garlic |
2 tablespoons chili powder |
1 teaspoon salt |
2 teaspoons ground cumin |
1/4 teaspoon ground black pepper |
3 tablespoons tomato paste |
1 teaspoon sugar |
2 cups water |
1 (15 ounce) can whole canned tomatoes |
3 tablespoons paprika |
2 tablespoons salt |
2 tablespoons dried parsley |
2 teaspoons onion powder |
2 teaspoons garlic powder |
1 teaspoon ground black pepper |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 teaspoon dried thyme |
1/2 teaspoon celery salt |
Directions:
1. Place all the ingredients in a mixing bowl.
2. Stir well to combine, using a wooden spoon.
3. Store in an airtight container for up to 3 months.
4. Heat the oil in a large, heavy pot over medium-high heat.
5. Add meat and stir with a long handled wooden spoon to break up the pieces.
6. Cook, stirring, until the meat is brown and cooked through; about 5 minutes.
7. Add onion, garlic, chili powder, 2 tsp Baby Bam, salt, cumin and pepper and cook, stirring, until soft, about 4 minutes.
8. Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
9. Add the squeezed tomatoes, tomato paste, sugar, and water to the pot.
10. Stir well and bring to a boil; lower the heat to medium-low and simmer, uncovered, for 30 minutes stirring occasionally to prevent the chili from sticking to the bottom of the pot.
11. Using oven mitts or pot holders, remove the pot from the heat.
12. ladle the chili into bowls, and serve.
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