Emeril's Chili

Total Time: 2 hrs 35 mins Preparation Time: 25 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 2 cups chopped onions
• salt
• cayenne
• 2 lbs stew meat, cut into cubes
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• crushed red pepper flakes
• 2 teaspoons dried oregano
• 2 tablespoons chopped garlic
• 3 cups crushed tomatoes
• 1/4 cup tomato paste
• 8 cups beef stock
• 2 tablespoons masa corn flour
• 4 tablespoons water
• 1 cup canned dark red kidney beans
• 1 (8 ounce) bag tortilla chips
• 1 1/2 cups grated monterey jack cheese
• 6 tablespoons sour cream
• 1 (4 ounce) jar jalapenos

Recipe

• 1 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, and beef stock. bring the liquid up to a boil and reduce to a simmer. simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. skim off the fat occasionally.
• 2 mix the masa and water together. slowly stir in the masa slurry, add the beans, 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.