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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (377g) Recipe makes 6 servings The following items or measurements are not included below: Emeril's Original Essence |
||
| Calories 388 | ||
| Calories from Fat 222 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.7g | 38% | |
| Saturated Fat 10.0g | 49% | |
| Monounsaturated Fat 9.6g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 1.1g | ||
| Cholesterol 89mg | 29% | |
| Sodium 636mg | 26% | |
| Potassium 811mg | 23% | |
| Total Carbohydrate 15.6g | 5% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 6.6g | ||
| Protein 27.0g | 53% | |
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Ingredients
- 1 tablespoon vegetable oil
- 1 1/2 lbs ground beef
- 2 cups chopped yellow onions
- 1 cup chopped green bell pepper
- 4 teaspoons minced garlic
- 2 tablespoons chili powder
- 1 tablespoon Emeril's Original Essence
- 1/2 teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne
- 1 (15 ounce) can whole canned tomatoes
- 3 tablespoons tomato paste
- 1 teaspoon sugar
- 2 cups water
- 1 cup shredded cheese, for topping
- tortilla chips or crackers
Directions
1
Heat the oil in a large, heavy pot over medium-high heat.2
Add the meat and stir to break up the pieces.3
Cook, stirring, until the meat is brown and cooked through, about 5 minutes.4
Add the onion, green bell pepper, garlic, chili powder, Essence, salt, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes.5
Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.6
Add the squeezed tomatoes and their juices, the tomato paste, sugar, and water to the pot.7
Stir well and bring to a boil.8
Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.9
Remove the pot from the heat, ladle into a large bowl and top with the shredded cheese and serve with Crackers or tortilla chips.
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- Course > Main Dish > Chili
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: ladyfingers
On Oct 18, 2007
I was a bit hesitant to use Essence of Emeril in a chili dish, but it imparted a very nice flavor (because of the high salt content in Emeril's seasoning, I omitted the 1/2 tsp salt). This makes a great chili base, and lends itself well to personal tweaking. Thanks so much, Elmolvsu.
From: jellyko
On Sep 23, 2007
I did this as directed and just added 12 oz. of chili beans. Transferred to crockpot and put on low all day. Topped with shredded taco cheese. Was delicious and will definitely be a regular. My other favorite chili recipe has beer in it and I wanted one that didn't call for that. thanks!!!!
From: LizP
On Mar 9, 2005
This was very good! I have to admit I added beans....we prefer chili that way. We also used Chili Meat in placeof ground beef. Chili meat is a coarser grind of beef. I had never heard of it until we moved to Texas. If you can get it or have your butcher grind it for you, do it! It makes MUCH better chili.
From: Michelle Kasper
On Nov 6, 2003
Great chili! I was a little more generous with the spices, especially the chili powder. We like things hot! And my husband will like the lack of beans which I usually add to my chili. I like them, but he doesn't. Thanks for posting this recipe!
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