Hosted & produced by Barbara J Nosek
Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,
and “Be a Better Business Writer in Nine Easy Steps” at $3.99
I know, I know, there’s a truckload of ingredients. But believe me they all go together pretty fast.
Even more to the point, this is an absolutely fabulous tasting chili. The recipe comes from Emeril’s cookbook, “Sizzling Skillets and Other One Pot Wonders.”
Btw, if you happen to be in Charlotte NC on Oct 7, check out the Wine and Cheese event at Emeril’s e2, featuring paired wares of local merchants. At $45/person, $80/couple, resv at 704.414.4787 or firstname.lastname@example.org.
1/4 c chili powder ♦ 2 T whole cumin seeds ♦ 1 t cayenne ♦ 3/4 t ground cinnamon ♦ 2 t dried Mexican or regular oregano, crumbled between your fingers ♦ 3 bay leaves ♦ 2 t light or dark brown sugar ♦ 4 lbs boneless beef chuck, trimmed and cut into 1 1/2- to 2-inch cubes ♦ 1 t freshly ground black pepper ♦ 2 1/2 T kosher salt ♦ 3 T vegetable oil ♦ 3 medium onions, coarsely chopped (about 4 c) ♦ 1 1/2 c chopped celery, including leaves ♦ 6 cloves garlic, roughly chopped ♦ 2 jalapeño chiles, roughly chopped ♦ 12-ounce bottle dark Mexican beer, such as Negro Modelo ♦ 2 T tomato paste ♦ 28-ounce can crushed tomatoes ♦ 1 oz semisweet chocolate, coarsely chopped ♦ 3 T masa harina (corn flour, not cornstarch) ♦ 1/2 c chopped fresh cilantro leaves ♦ 1/2 c chopped fresh parsley leaves ♦ Grated cheddar cheese, chopped green onion, sour cream for garnish
Combine the chili powder, cumin seeds, cayenne, cinnamon, oregano, bay leaves, and brown sugar in a small bowl; set the spice mixture aside.
Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt.
Heat 2 tablespoons of the vegetable oil in a 12-inch or larger skillet over high heat. Add enough beef to fill the pan and cook until nicely browned on one side, about 2 minutes. Turn the pieces over and cook for another 2 minutes. Transfer the browned beef to the crock of a 6-quart slow cooker. Repeat with the remaining beef, adding the remaining vegetable oil between batches as necessary.
Add the onions, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic, jalapeños, and spice mixture and cook for 1 minute longer. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and remaining 1/2 tablespoon salt and cook for 1 minute longer. Transfer this mixture to the slow cooker. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and sour cream.
Note . . . Emeril says leftover chili may thicken up and need to be reheated with a little low-sodium broth.
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