Emeril's Chili con Carne with Chili con Queso
Servings: 6
Recipe courtesy Emeril Lagasse, 2002. Serves 6 to 8. Uses Emeril's Essence Creole Seasoning and Chili con Queso (their own recipes). Serve with multi-colored tortilla chips for dipping.
Ingredients
- 1 tbsp Bacon fat, or vegetable oil
- 1 1/2 lb Ground beef
- 2 cup Yellow onion, chopped
- 1 cup Green bell pepper, chopped
- 4 tsp Garlic, minced
- 2 tbsp Chili powder
- 1 tbsp Creole seasoning, Emeril's Essence
- 1/2 tsp Salt
- 2 tsp Ground cumin
- 1 tsp Oregano, dried Mexican
- 1/4 tsp Cayenne pepper
- 1 can Tomato, 15-ounce whole peeled
- 3 tbsp Tomato paste
- 1 tsp Sugar
- 2 cup Water
- Chili con Queso
- Tortilla chips, for serving
Directions
- Heat the fat in a large heavy pot over medium-high heat. Brown the beef, breaking it up, about 5 minutes.
- Add the onion, bell pepper, garlic, chili powder, Essence, salt, cumin, oregano and cayenne and cook until soft, about 4 minutes.
- Squeeze the tomatoes into pieces by hand and add with their juices, the tomato paste, sugar and water. Bring to a boil, then simmer uncovered over medium-low 30 minutes, stirring so it doesn't stick.
- Ladle into a large bowl, swirl the Chili con Queso into the middle and serve immediately with chips.