Shelly's Recipe

KICKIN CHILI - Emeril

Category: Chili

2 tbsp vegetable oil
4 lbs ground beef
4 cups chopped yellow onions
3 tbsp chili powder
1 tbsp ground cumin
2 tsp Emerils Southwest Essence
2 tsp cayenne pepper
3/4 tsp ground cinnamon
1/4 tsp crushed red pepper flakes
1 bay leaf
2 tbsp minced garlic
4 (12 oz) bottles dark beer
2 (28 oz) cans whole tomatoes, crushed
2 tbsp tomato paste
1 tbsp salt and brown sugar
1 oz (1 square) unsweetened chocolate
4 (15 oz) cans, drained and rinsed
1 cup grated Cheddar, for garnish
1 cup finely chopped green onions, for garnish
1/2 cup chopped fresh cilantro leaves, for garnish

Heat the oil in a large heavy pot over high heat. Add the beef and brown well, about 10 minutes. Add the onions, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper flakes, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, salt, brown sugar, and chocolate to the pot. Stir well and bring to a boil.

Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off as much fat as possible. Add the beans, return to a simmer, cover, and cook until thickened, about 1 1/2 hours longer. Serve with the cheese, green onions, and cilantro alongside as garnish. Serves 12