Ingredients Jump to Instructions ↓

  1. 1 tablespoon bacon fat or vegetable oil

  2. 1 1/2 pounds ground beef

  3. 2 cups chopped yellow onion

  4. 1 cup chopped green bell pepper

  5. 4 teaspoons minced garlic

  6. 2 tablespoons chili powder

  7. 1 tablespoon Essence, recipe follows

  8. 1/2 teaspoon salt

  9. 2 teaspoons ground cumin

  10. 1 teaspoon dried Mexican oregano

  11. 1 (15-ounce) can whole peeled tomatoes

  12. 3 tablespoons tomato paste

  13. 1 teaspoon sugar

  14. 2 cups water Chili con Queso, recipe follows Multi-colored Tortilla Chips , accompaniment

  15. 2 1/2 tablespoons paprika

  16. 2 tablespoons salt

  17. 2 tablespoons garlic powder

  18. 1 tablespoon black pepper

  19. 1 tablespoon onion powder

  20. 1 tablespoon cayenne pepper

  21. 1 tablespoon dried leaf oregano

  22. 1 tablespoon dried thyme

  23. 1/2 pound fresh poblano or Anaheim chiles

  24. 2 tablespoons vegetable oil

  25. 1 cup chopped white onions

  26. 1/4 teaspoon cayenne

  27. 2 tablespoons all-purpose flour

  28. 1 large tomato, peeled, seeded and diced

  29. 1 cup milk or cream

  30. 1 1/2 cups grated Cheddar

  31. 1 cup grated Pepper Jack

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large, heavy pot over medium-high heat. Add the meat and stir with a long-handled wooden spoon 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 to prevent the chili from sticking to the bottom of the pot. Remove the pot from the heat, ladle into a large bowl and swirl the Chili con Queso into the middle. Serve immediately with tortilla chips for dipping. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill .) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and discard the seeds and the stems. Roughly chop and set aside. In a large pot, heat the oil over medium heat. Add the onions and cayenne cook, stirring, until very soft, about 6 minutes. Add the flour and stir until thickened, 1 to 2 minutes. Add the tomatoes and chopped chilies, and cook for 1 minute. Slowly add the milk or cream and stir until thick, 3 to 4 minutes. Add the cheeses and cook, stirring, until melted and well incorporated. Remove from the heat and adjust the seasoning, to taste. Serve immediately with chips, or swirled into the Chili con Carne . Yield: 6 servings


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