Some Real Good Chili Emeril Lagasse Recipes

Steps:

• 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, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, 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, add the beans, 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.

Steps:

• Heat the oil in a large heavy pot over high heat. Add the beef, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper and bay leaf and cook until meat is well-browned. Add the onions and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beers and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, beef broth, salt, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer, partially cover, and cook until thickened and meat is very tender, 1 hour 20 minutes to 1 hour 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off any fat that rises to the top of the chili. Sprinkle soup with masa harina and stir to combine. Bring to a simmer.
• Taste and adjust the seasoning, if necessary. Serve with the cheese, green onions, and cilantro alongside as garnish.

Steps:

• Place all the ingredients in a mixing bowl.
• Stir well to combine, using a wooden spoon.
• Store in an airtight container for up to 3 months.
• Heat the oil in a large, heavy pot over medium-high heat.
• Add meat and stir with a long handled wooden spoon to break up the pieces.
• Cook, stirring, until the meat is brown and cooked through; about 5 minutes.
• Add onion, garlic, chili powder, 2 tsp Baby Bam, salt, cumin and pepper and cook, stirring, until soft, about 4 minutes.
• Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
• Add the squeezed tomatoes, tomato paste, sugar, and water to the pot.
• 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.
• Using oven mitts or pot holders, remove the pot from the heat.
• ladle the chili into bowls, and serve.

Steps:

• In a large heavy pot, heat the oil over medium-high heat.
• Add the onions, bell peppers, garlic, and serrano peppers and cook, stirring until soft and the vegetables give off their liquid and start to brown around the edges (about 6 minutes).
• Add the chili powder, cumin, salt, and cayenne. Cook, stirring until fragrant (about 30 seconds).
• Add the tomatoes and stir well.
• Add the beans, tomato sauce, and vegetable stock or water and stir well. Bring to a boil.
• Reduce heat to medium-low and simmer, stirring occasionally for about 20 minutes.
• Remove from the heat and stir in the cilantro. Adjust the seasoning to taste.
• To serve, place 1/4 cup of brown rice in the bottom of each bowl.
• Ladle the chili into the bowls over the rice.
• Top each serving with a dollop of sour cream and a spoonful of avocado.
• Sprinkle with Emeril's Essence and green onions and serve.

Steps:

• In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
• Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
• To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
• Emeril's ESSENCE Creole Seasoning:.
• Combine all ingredients thoroughly.
• Yield: 2/3 cup.

Steps:

• In a lrg skillet over medium-high heat, cook bacon until most of the fat is rendered but is not yet crisp.
• Transfer bacon to the bowl of a food processor and set aside.
• Remove all but 3 tbsp.
• of the bacon fat from skillet and reserve the removed bacon fat in a small bowl and set aside.
• Add onions to the fat in the pan and cook, stirring occasionally, until very soft and carmelized around the edges, about 6 minutes.
• Combine the onions with the bacon and process until smooth.
• Transfer to a lrg bowl and set aside.
• Heat 3 tbsp of the remaining bacon fat in the pan.
• Add the mushrooms and 1 tsp of salt and cook, stirring occasionally, until they have released their liquid and are golden brown around the edges, about 5 min.
• Add the shallots, thyme, and rosemary and cook until the shallots are soft, about 2 minutes.
• Add red wine and cook until almost completely evaporated.
• Sprinkle the flour over the shallots and mushrooms and stir to combine.
• Cook for 1 minute.
• Add beef stock and cook for 5 minutes, until thickened.
• Add 1/2 cup heavy cream, stir to combine, and cook until the sauce is thick enough to coat the back of a spoon and the flavors come together, about 6 min.
• Cover and keep hot.
• Preheat broiler to 500*.
• In the mixing bowl with the pureed onion-bacon, add beef, veal, pork, remaining 2 tbsp heavy cream, egg yolks, mustard, worcestershire sauce, garlic, remaining 1 1/2 tsp salt.
• and black pepper.
• Mix thoroughly.
• Shape into 6 oval patties, about 1 cup each, and 1" thick, and transfer to a non-stick baking sheet.
• Broil patties about 4 minutes each side for medium rare.
• Add meat pan drippings, butter, and chives to the sauce and stir until butter is thoroughly incorporated.
• Taste and adjust seasonings if necessary.
• Spoon sauce over patties.