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Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Vegetable oil

  2. 1 1/2 lbs 681g / 24oz Lean ground beef

  3. 2 cups 125g / 4.4oz Chopped yellow onions

  4. 1 tablespoon 15ml Minced garlic

  5. 2 tablespoons 30ml Chili powder

  6. 1 teaspoon 5ml Emeril's Original Essence

  7. (see Bayou Blast recipe)

  8. 1 teaspoon 5ml Salt

  9. 2 teaspoons 10ml Ground cumin

  10. 1/4 teaspoon 1 1/3ml Ground black pepper

  11. 1 Whole peeled tomatoes - (15 oz)

  12. 3 tablespoons 45ml Tomato paste

  13. 1 teaspoon 5ml Sugar

  14. 2 cups 474ml Water

  15. 1 1/2 cups 355ml Shredded mild cheddar -

Instructions Jump to Ingredients ↑

  1. In a heavy 6-quart pot, heat the oil over medium-high heat. Add the meat and stir with a large wooden spoon to break up the meat. Cook, stirring, until the meat is brown and cooked through, 5 minutes.

  2. Add the onions, garlic, chili powder, Essence, salt, cumin, and black pepper, and cook, stirring, until soft, 4 minutes. Add the tomatoes, tomato paste, sugar, and water. Stir well and bring to a boil.

  3. Lower the heat to medium-low and simmer uncovered for 30 minutes. Keep warm until ready to serve.

  4. This recipe yields 6 cups (about 6 to 8 servings).

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