Emeril Lagasse Chili Recipe
Chili fans, you're in for a true gift!Emeril Lagasse’s chili recipe packs a real punch with bold spices like chili powder, cumin, and cayenne.Using stew meat instead of the typical ground beef adds a rich depth to the dish.My favorite aspect of this recipe is its hearty, stick-to-your-ribs quality - as a chili should be in my book!A key trick is to let it simmer long enough for all the flavors to come together beautifully.
Servings: 6
Ingredients
- 2 lbs Ground Beef
- 2 tbsp Chili Powder
- 1 tbsp Cumin
- 2 tsp Oregano
- 1 can Tomatoes 32 oz.
- 2 cans Red Beans 16 oz. each, drained
- 1 Onion chopped
- 4 cloves Garlic minced
- 1 tsp Cayenne Pepper
- 1 Bay Leaf
- 2 tbsp Olive Oil
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the chopped onion and garlic, and stir until the onion becomes translucent.
- Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Make sure the meat is fully browned for the best texture.
- Sprinkle in the chili powder, cumin, cayenne pepper, and oregano.
- Stir well to coat the beef evenly with the spices.
- Add the tomatoes, beans, and bay leaf to the pot.
- Stir the mixture, bring it to a boil, then reduce the heat and let it simmer.
- Cover the pot and let simmer for about 45 minutes, stirring occasionally.
- This helps all the flavors meld together beautifully.