Some Real Good Chili - Emeril Lagasse

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 1/2 lbs ground beef
• 2 cups chopped yellow onions
• 1 tablespoon minced garlic
• 2 tablespoons chili powder
• 1 teaspoon salt
• 2 teaspoons ground cumin
• 1/4 teaspoon ground black pepper
• 3 tablespoons tomato paste
• 1 teaspoon sugar
• 2 cups water
• 1 (15 ounce) can whole canned tomatoes
• 3 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons dried parsley
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon celery salt

Recipe

• 1 place all the ingredients in a mixing bowl.
• 2 stir well to combine, using a wooden spoon.
• 3 store in an airtight container for up to 3 months.
• 4 heat the oil in a large, heavy pot over medium-high heat.
• 5 add meat and stir with a long handled wooden spoon to break up the pieces.
• 6 cook, stirring, until the meat is brown and cooked through; about 5 minutes.
• 7 add onion, garlic, chili powder, 2 tsp baby bam, salt, cumin and pepper and cook, stirring, until soft, about 4 minutes.
• 8 put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
• 9 add the squeezed tomatoes, tomato paste, sugar, and water to the pot.
• 10 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.
• 11 using oven mitts or pot holders, remove the pot from the heat.
• 12 ladle the chili into bowls, and serve.