Down Home Chili
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
- Yield: Makes 6 cups
- 2 tablespoons vegetable oil
- 2 cups chopped yellow onions
- 1 tablespoon minced garlic
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon Emeril's Creole Seasoning (sold in supermarkets) or other Creole seasoning
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds ground beef, preferably 80% lean
- 1 (14.5-ounce) can peeled whole tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon light brown sugar
- 2 cups beef stock or low-sodium beef broth
In a heavy-bottomed 6-quart pot, heat the oil over medium-high heat. Add the onions, garlic, chili powder, cumin, Creole seasoning, salt, and pepper, and cook, stirring, until the onions are softened, about 4 minutes. Add the beef and cook, stirring, until the meat is brown and cooked through, about 5 minutes, breaking up any clumps. Spoon off and discard the rendered fat.
Crush the tomatoes with your hands and add them to the pot along with their juices. Add the tomato paste, brown sugar, and stock; stir well and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until thickened, 50 to 55 minutes. Keep warm until ready to serve.