Emerils Chili Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
2 cup: Chopped onions,
Salt,
Cayenne,
2 lbs: Stewed meat,
1 tbsp: Chili powder,
2 tsp: Ground cumin,
Crushed red pepper,
2 tsp: Dried oregano,
2 tbsp: Chopped garlic,
3 cup: Crushed tomatoes,
1/4 cup: Tomato paste,
2 cup: Beef stock,
1 cup: Canned dark red kidney beans,
2 tbsp: Masa flour,
4 tbsp: Water,
1 Bag: Tortilla Chips,
1 1/2 cup: Grated Monterey Jack cheese,
6 tbsp: Sour cream,
1 small: Jar of jalapenos,
Directions:
EMERIL LIVE SHOW #EMIB03 KICKED-UP DORM FOOD
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, beef stock, and beans. Bring the liquid
up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1
hour, 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 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.
Yield: 6 to 8 servings
Posted to MM-Recipes Digest by Odetta on Sep 20,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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, beef stock, and beans. Bring the liquid
up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1
hour, 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 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.
Yield: 6 to 8 servings
Posted to MM-Recipes Digest by Odetta
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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