Ingredients
-
1
-
1 1/2
-
2
-
1
-
4
-
2
-
1
-
1/2
-
2
-
1
-
-
-
-
-
Directions
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. ,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!
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Steps
|
1
Done
|
Heat the Oil in a Large, Heavy Pot Over Medium-High Heat. |
|
2
Done
|
Add the Meat and Stir to Break Up the Pieces. |
|
3
Done
|
Cook, Stirring, Until the Meat Is Brown and Cooked Through, About 5 Minutes. |
|
4
Done
|
Add the Onion, Green Bell Pepper, Garlic, Chili Powder, Essence, Salt, Cumin, Oregano, and Cayenne, and Cook, Stirring, Until Soft, About 4 Minutes. |
|
5
Done
|
Put the Whole Tomatoes in a Large Mixing Bowl and Squeeze Them With Your Hands to Break Them Into Pieces. |
|
6
Done
|
Add the Squeezed Tomatoes and Their Juices, the Tomato Paste, Sugar, and Water to the Pot. |
|
7
Done
|
Stir Well and Bring to a Boil. |
|
8
Done
|
Lower the Heat to Medium-Low and Simmer, Uncovered, For 30 Minutes, Stirring Occasionally. |
|
9
Done
|
Remove the Pot from the Heat, Ladle Into a Large Bowl and Top With the Shredded Cheese and Serve With Crackers or Tortilla Chips. |
