Chili con Carne
"This recipe is based on Emeril's Chili con Carne recipe. It is my most favorite chili recipe so I thought I would share. The best thing about this recipe is that you don't use beans, but if you must have them, they can easily be added. "
photo by Sandi From CA
- Ready In:
- 1hr 25mins
- Ingredients:
- 17
- Serves:
-
6-8
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 cracker
directions
- Heat the oil in a large, heavy pot over medium-high heat.
- Add the meat and stir to break up the pieces.
- Cook, stirring, until the meat is brown and cooked through, about 5 minutes.
- Add the onion, green bell pepper, garlic, chili powder, Essence, salt, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes.
- Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
- Add the squeezed tomatoes and their juices, the tomato paste, sugar, and water to the pot.
- Stir well and bring to a boil.
- Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
- 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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Reviews
-
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! -
Absolutely ouststanding! I'm Australian so of course I added beans (we couldn't imagine a chilli con carne without them!) and used Lennie's Essence recipe as you can't get this spice mix over here. I cooked this for around 1 1/2 hours to get the consistancy we like and have already made it twice. I left out the salt as it didn't need it for our tastes. Thanks so much for this excellent recipe! -
Hard to know if this is the correct rating because I made it with veggie granules, tofu, and kidney beans and didn't have Emeril's Essence. Tasted great :) -
Fabulous! I usually search & try recipes until I find the best version, and my search was over the minute I tasted this one. Even my friends who claim not to like chili like this recipe. I add one can of drained, rinsed kidney beans to the mix and think it is perfect. Also, it is just the right blend of spices and heat. I didn't change a thing on the recipe requirements. Love it! Thanks! -
I have been using this recipe for years now i just love Emril. The only things i do differently is I add kidney beans, and I use stew steak. I also put everything in the crock pot for 6-8 hours on low and it is pefect everytime. i love to serve it in a bread bowl with a little cheddar cheese on top. It also freezes well.
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Tweaks
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Three words for this chili.....FAB U LOUS ! Run to your grocery store and buy all the ingredients......and make this as fast as you can! It was so easy to put together....definitely outshines my old chili recipe! I didn't have Emeril's essence but that didn't seem to matter as I added a tsp. of Texmex powder instead. I like a thicker chili so I did add a cup of red wine instead of the 2 cups of water. WOW ! Hubby had 3 bowls! Have to make this again soon....but I'm making the Emeril essence first to add to this winner ! Thanks so much.....loved it !
RECIPE SUBMITTED BY
The Giggle Box
United States
When I was 10 I discovered the joy of cooking on the back of a Nestle Toll house Chocolate Chip bag. It was the first recipe I ever made. I had a blast and it was a lot of fun to cook something that everyone loved. To this day, baking is one of my favorite things to do, and it shows! (that explains the lack of a picture, hehe)
On the non-cooking front, I lead a fairly normal life. For the past four and half years I have been able to stay home with my DD and be a full time mom (is there any other kind?).
In college I had a wonderful professor, Dr. Mark Woodhouse (his books are fascinating BTW) and I began my study of the paranormal, conspiracy theory, and metaphysics. I can honestly say it changed my life. I earned my degree in Philosophy with a minor in Religion and English.
For those of you who are interested in Astrology, I am a Pisces Dragon. A great book (did I mention that I like to read a lot?) is The New Astrology by Suzanne White. She actually sums up my life very well when she says: "Pisceans born in Dragon years will be touchy and argumentative until they finally stop trying to prove themselves. Then they will become effecient in a chosen profession, stay in a pleasant rut, and cruise around all day dreaming about what to make for dinner."
