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. 1 teaspoon ground cinnamon

  9. 1/4 teaspoon crushed red pepper

  10. 1 bay leaf

  11. 2 tablespoons minced garlic

  12. Four 12-ounce bottles dark beer

  13. Two 28-ounce cans whole tomatoes, crushed

  14. 2 tablespoons tomato paste

  15. 1 tablespoon salt

  16. 1 tablespoon plus 1 teaspoon dark brown sugar

  17. 1 ounce (1 square) unsweetened chocolate

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

  19. 1 cup grated Cheddar cheese, for garnish

  20. 1 cup finely chopped green onions, for garnish

  21. 1/2 cup chopped fresh cilantro, 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, 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. Makes about 5 quarts, 12 entree-size servings 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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