Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 4 pounds ground beef

  3. 4 cups chopped yellow onions

  4. 3 tablespoons chili powder

  5. 1 tablespoon ground cumin

  6. 2 teaspoons Emeril's Southwest Essence

  7. 2 teaspoons cayenne pepper

  8. 3/4 teaspoon ground cinnamon

  9. 1/4 teaspoon crushed red pepper flakes

  10. 1 bay leaf

  11. 2 tablespoons minced garlic

  12. 4 (12-ounce) bottles dark beer

  13. 2 (28-ounce) cans whole tomatoes, crushed

  14. 2 tablespoons tomato paste

  15. 1 tablespoon salt

  16. 1 tablespoon brown sugar

  17. 1-ounce (1 square) unsweetened chocolate

  18. 6 cups cooked red kidney beans (see Chef's Note) or 4 (15-ounce) cans, drained and rinsed

  19. 1 cup grated Cheddar, for garnish

  20. 1 cup finely chopped green onions , for garnish

  21. 1/2 cup chopped fresh cilantro leaves, for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. Chef's Note: To make 6 cups cooked red kidney beans: Soak 1 pound dried beans for 6 hours or overnight. Drain the beans and place them in a large saucepan . Add water to cover by 2 inches and bring to a boil. Reduce the heat to a simmer and cook until just tender, 30 to 45 minutes. Drain and set aside to cool.


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