From Our Recipe Box to Yours....

     I love me a hot bowl of chili, especially as the weather turns colder, I tend to crave it. My husband traditionally doesn't like chili because he doesn't like beans. He is the only person I've seen be able to sit down with a bowl of chili and eat with the rest of us, yet leave all of his beans in the bottom of the bowl with no one else noticing! Besides no beans, he's also always wanted to have chili with stew meat instead of hamburger. Today, with the onset of cooler weather, I decided to give it a whirl. Here's an Emeril Lagasse recipe I found. I know my husband loves everything Emeril, so I can't go wrong, so long as I leave out the beans of course!


Emeril's Chili

Recipe Courtesy of Emeril Lagasse
Total Time:
2 hr 15 min
Prep:
15 min
Cook:
2 hr

Yield:6 to 8 servings
Level:Easy
Ingredients

2 tablespoons vegetable oil
2 cups chopped onions
Salt
Cayenne
2 pounds stew meat
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper
2 teaspoons dried oregano
2 tablespoons chopped garlic
3 cups crushed tomatoes
1/4 cup tomato paste
2 cups beef stock
1 cup canned dark red kidney beans
2 tablespoons masa flour
4 tablespoons water
1 bag Tortilla Chips
1 1/2 cups grated Monterey Jack cheese
6 tablespoons sour cream
1 small jar of jalapenos
Directions

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.