Best Emerils Chili Recipes

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VEGETARIAN CHILI



Vegetarian Chili image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 30

2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro leaves
Cooked brown rice, accompaniment
Sour cream or strained plain yogurt, garnish
Diced avocado, garnish
Essence, recipe follows, garnish
Chopped green onions, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
  • Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
  • To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William and Morrow, 1993.

Nutrition Facts : Calories 311 calorie, Fat 7 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Protein 13 grams, Sugar 15 grams

EMERIL'S TWO-BEAN TURKEY CHILI



Emeril's Two-Bean Turkey Chili image

Provided by Food Network

Categories     main-dish

Time 1h56m

Yield about 3 quarts

Number Of Ingredients 32

1 (28-ounce) can diced tomatoes with their juices
1 tablespoon Emeril's Southwest Essence, recipe follows
1/4 cup olive oil, divided
1 (8-ounce) can tomato sauce
2 teaspoons unsweetened cocoa powder
3 cups chopped yellow onions
2 teaspoons ground cumin
3/4 cup diced red bell pepper
1 1/2 teaspoons salt, or to taste
3/4 cup diced green bell pepper
2 jalapeno peppers, seeded and minced
3/4 teaspoon crumbled Mexican oregano
1 1/2 tablespoons minced garlic
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
3 pounds ground turkey
1/4 cup finely chopped cilantro stems
2 1/2 tablespoons chili powder
6 cups chicken broth
1 1/2 cups cooked and drained kidney beans
1 1/2 cups cooked and drained black beans
1/4 cup finely chopped cilantro leaves
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Steps:

  • Heat 2 tablespoons of the oil in a 4 quart large, heavy saucepan and, when hot, add the onions and both the red and green bell peppers and cook until vegetables are soft and lightly caramelized, about 6 minutes. Add the jalapenos and garlic and cook until fragrant, 1 to 2 minutes. Add the remaining 2 tablespoons of oil and the turkey, cilantro stems, chili powder, Southwest Essence, cocoa powder, cumin, salt, oregano, sugar, and crushed red pepper and cook, stirring to break up any lumps, until the turkey is cooked through and the spices are very fragrant, about 6 minutes. Add the tomatoes, tomato sauce, and chicken broth and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Add the kidney beans and black beans and cook until the flavors come together and the chili has thickened, about 30 minutes longer. Add the cilantro, remove from the heat and let sit for 10 minutes before serving.
  • Combine all ingredients thoroughly.

EMERIL'S CHUCK WAGON CHILI



Emeril's Chuck Wagon Chili image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield about 2 1/2 quarts

Number Of Ingredients 22

2 tablespoons vegetable oil
3 pounds beef chuck, cut into 1/2-inch cubes
3 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons Emeril's Southwest Essence
3/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
1 bay leaf
3 cups chopped yellow onions
2 tablespoons minced garlic
2 (12-ounce) bottles dark beer
1 (28-ounce) can whole tomatoes, crushed, with juices
1 (14.5-ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup beef broth
2 teaspoons salt
1-ounce semisweet chocolate, coarsely chopped
2 tablespoons masa harina
Grated Cheddar, for garnish
Finely chopped green onions, for garnish
Chopped fresh cilantro leaves, for garnish

Steps:

  • Heat the oil in a large heavy pot over high heat. Add the beef, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper and bay leaf and cook until meat is well-browned. Add the onions and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beers and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, beef broth, salt, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer, partially cover, and cook until thickened and meat is very tender, 1 hour 20 minutes to 1 hour 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off any fat that rises to the top of the chili. Sprinkle soup with masa harina and stir to combine. Bring to a simmer.
  • Taste and adjust the seasoning, if necessary. Serve with the cheese, green onions, and cilantro alongside as garnish.

EMERIL'S CHILI



Emeril's Chili image

This is by far my favorite chili. You can adjust the amount of the spices or add some hot chili peppers to "kick it up a notch"!

Provided by StrikingEyes00

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 22

1 tablespoon olive oil
1 1/2 lbs ground turkey (or beef)
2 cups onions, chopped
1 tablespoon minced garlic
2 tablespoons chili powder
2 teaspoons mixed spice (Baby Bam recipe below)
1 teaspoon salt
2 teaspoons ground cumin
1/4 teaspoon pepper
3 tablespoons tomato paste
32 ounces diced tomatoes
1 (24 ounce) can kidney beans
3 tablespoons paprika
2 tablespoons salt
2 tablespoons parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
1/2 teaspoon celery salt

Steps:

  • Heat oil and brown meat.
  • Add onions and garlic and cook for 2 minutes.
  • Add spices and cook for 2 more minutes.
  • Add tomato paste, diced tomatoes, and kidney beans and bring to a boil.
  • Turn heat to low and simmer 30 minutes
  • Serve over baked potatoes or egg noodles with garnishes (sour cream, cheddar cheese, etc).

Nutrition Facts : Calories 552.8, Fat 20.6, SaturatedFat 4.8, Cholesterol 134.4, Sodium 4886.2, Carbohydrate 52.7, Fiber 15.6, Sugar 15.7, Protein 43.9

SOME REAL GOOD CHILI - EMERIL LAGASSE



Some Real Good Chili - Emeril Lagasse image

Recipe from Emeril's There's a Chef in My Soup! Recipes for the Kid in Everyone by Emeril Lagasse. I found this on the back page of my BJ's Wholesale Club Journal.

Provided by Denise in NH

Categories     Meat

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 22

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

Steps:

  • Place all the ingredients in a mixing bowl.
  • Stir well to combine, using a wooden spoon.
  • Store in an airtight container for up to 3 months.
  • Heat the oil in a large, heavy pot over medium-high heat.
  • Add 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 onion, garlic, chili powder, 2 tsp Baby Bam, salt, cumin and pepper 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, 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.
  • Using oven mitts or pot holders, remove the pot from the heat.
  • ladle the chili into bowls, and serve.

Nutrition Facts : Calories 339.8, Fat 20.6, SaturatedFat 7.2, Cholesterol 77.1, Sodium 2976.8, Carbohydrate 16.6, Fiber 4.6, Sugar 6.9, Protein 24

EMERIL'S SOUTH OF THE BORDER VEGGIE CHILI WITH FIXINS



Emeril's South of the Border Veggie Chili With Fixins image

This chili recipe is one of Emeril's off of foodnetwork. It is a keeper and as delicious as can be. I have though made slight modifications. Best part is that if you want to cut out meats from your diet or want some recipes for lent, this is a tried and true recipe and one I highly recommend. I've been making soon after the recipe was posted on foodnetwork.

Provided by ForeverMama

Categories     Vegetable

Time 50m

Yield 2 1/2 quarts, 8 serving(s)

Number Of Ingredients 34

1/4 cup olive oil, divided
2 1/2 cups diced yellow onions
1 poblano pepper, stemmed, seeded, and chopped
3/4 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1 large jalapeno peppers, seeded and minced or 2 small jalapenos
2 tablespoons cilantro stems, minced
1 1/2 tablespoons garlic, minced
2 tablespoons chili powder
1 tablespoon southwest seasoning (Emerils Southwest seasoning mix, recipe follows)
1 teaspoon ground cumin
1/2 teaspoon crumbled Mexican oregano
2 teaspoons salt, divided (refer to note # 2 below)
2 (14 ounce) cans diced tomatoes, with juices
6 cups vegetable stock or 6 cups chicken stock
2 cups cooked kidney beans, drained
4 cups diced zucchini (1/2-inch)
4 cups diced yellow squash (1/2-inch)
1 tablespoon yellow cornmeal (masa harina)
2 tablespoons freshly cilantro leaves, chopped
sour cream, for serving
grated sharp cheddar cheese, for serving
chopped green onion, for serving
tortilla chips, fried for serving (or strips)
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
1 tablespoon salt (I add half the amount)
1 tablespoon dried oregano

Steps:

  • Preheat the oven to the broil setting.
  • In a large Dutch oven over medium-high heat, add 2 tablespoons of the olive oil and saute the onion, poblano, red and yellow bell peppers until soft and lightly caramelized, about 6 minutes. Add the jalapeno, cilantro stems, garlic, chili powder, Southwest Essence, cumin, oregano, and 1 1/2 teaspoons of the salt and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and vegetable stock, bring to a boil, reduce heat to a simmer and cook for 10 minutes. Add the beans and continue to cook at a simmer until the flavors come together, 30 to 40 minutes longer.
  • While the chili is simmering, toss the zucchini with 1 tablespoon from the remaining oil and 1/4 teaspoon of the remaining salt and place on a large baking sheet. Broil until caramelized around the edges, 5 to 7 minutes (keep an eye on them, being careful not to burn). Remove from the oven and repeat with the yellow squash, remaining tablespoon of oil and remaining 1/4 teaspoon of salt. Set the zucchini and squash aside to cool while the chili is simmering.
  • Once the chili has simmered for about 40 minutes, add the zucchini, yellow squash, masa harina, and chopped cilantro and cook for 10 minutes longer. Taste and adjust seasoning, if necessary.
  • Serve the chili hot, with bowls of the sour cream, Cheddar, green onions and crispy tortilla chips or strips for guests to garnish their bowls, as desired.
  • Chef's Note: this chili is best made a day in advance.
  • NOTE # 2: If you are using bouillion for your chicken or vegetable stock, realize that because it contains salt, you may not want to add the full measure of salt as part of your ingredients. Rather taste for salt content at the end of cooking time and add or not according to your preference.
  • Emeril's Southwest Seasoning:.
  • Combine all ingredients thoroughly. Yield: 1/2 cup. Store in an airtight container. NOTE: only use 1 tablespoon of the seasoning mix for the chili recipe. The remainder is meant to be stored and used for many other dishes.

VEGETARIAN CHILI(EMERIL LAGASSE)



Vegetarian Chili(Emeril Lagasse) image

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. I have changed things around just a leeetle bit! On Foodnetwork, this has 135 great reviews!

Provided by Sharon123

Categories     Beans

Time 55m

Yield 6-8

Number Of Ingredients 30

2 tablespoons olive oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell pepper
2 tablespoons minced garlic
2 -3 serrano peppers, stemmed, seeded, and minced (depending upon the heat level you want)
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 lbs portobello mushrooms, stemmed, wiped clean and cubed (about 5 large)
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, rinsed and drained (or canned beans)
1 (15 ounce) can tomato sauce
1 cup vegetable stock or 1 cup water
1/4 cup chopped fresh cilantro leaves
cooked brown rice, accompaniment
sour cream or strained plain yogurt, garnish
diced avocado, garnish
chopped green onion, garnish
creole seasoning, : (Emeril's Essence or also referred to as Bayou Blast)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
  • Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
  • To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
  • Emeril's ESSENCE Creole Seasoning:.
  • Combine all ingredients thoroughly.
  • Yield: 2/3 cup.

EMERIL'S VEGETARIAN CHILI



Emeril's Vegetarian Chili image

Think meatless equals tasteless? Think again. This is a very good meatless chili courtesy of Emeril Lagasse, 2003. Recipe from foodnetwork.com. See my recipe for Emeril's Original Essence.

Provided by AmyZoe

Categories     Black Beans

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 22

2 tablespoons canola oil
1 1/2 cups yellow onions, chopped
1 cup red bell pepper, chopped
2 tablespoons garlic, minced
2 -3 serrano peppers (stemmed, seeded, and minced, depending on taste)
1 zucchini, medium (stem ends trimmed and cut into small dice)
2 cups fresh corn kernels (about 3 ears)
1 1/2 lbs portabella mushrooms, stemmed, wiped clean and cubed (about 5 large)
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups black beans, cooked (or canned beans, rinsed and drained)
15 ounces tomato sauce
1 cup vegetable stock or 1 cup water
1/4 cup fresh cilantro leaves, chopped
cooked brown rice
sour cream or strained plain yogurt, garnish
diced avocado, garnish
Emeril's Original Essence, garnish
chopped green onion, garnish

Steps:

  • In a large heavy pot, heat the oil over medium-high heat.
  • Add the onions, bell peppers, garlic, and serrano peppers and cook, stirring until soft and the vegetables give off their liquid and start to brown around the edges (about 6 minutes).
  • Add the chili powder, cumin, salt, and cayenne. Cook, stirring until fragrant (about 30 seconds).
  • Add the tomatoes and stir well.
  • Add the beans, tomato sauce, and vegetable stock or water and stir well. Bring to a boil.
  • Reduce heat to medium-low and simmer, stirring occasionally for about 20 minutes.
  • Remove from the heat and stir in the cilantro. Adjust the seasoning to taste.
  • To serve, place 1/4 cup of brown rice in the bottom of each bowl.
  • Ladle the chili into the bowls over the rice.
  • Top each serving with a dollop of sour cream and a spoonful of avocado.
  • Sprinkle with Emeril's Essence and green onions and serve.

EMERIL'S CHUCK WAGON CHILI FOR THE SLOW COOKER



Emeril's Chuck Wagon Chili for the Slow Cooker image

Recipe by Emeril Lagasse, from Sizzling Skillets and Other One Pot Wonders, William Morrow, New York, 2011, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Makes 12 cups

Number Of Ingredients 25

1/4 cup chili powder
2 tablespoons whole cumin seeds
1 teaspoon cayenne
3/4 teaspoon ground cinnamon
2 teaspoons dried Mexican or regular oregano, crumbled between your fingers
3 bay leaves
2 teaspoons light or dark brown sugar
4 pounds boneless beef chuck, trimmed and cut into 1 1/2- to 2-inch cubes
1 teaspoon freshly ground black pepper
2 1/2 tablespoons kosher salt
3 tablespoons vegetable oil
3 medium onions, coarsely chopped (about 4 cups)
1 1/2 cups chopped celery, including leaves
6 cloves garlic, roughly chopped
2 jalapeno chiles, roughly chopped
One 12-ounce bottle dark Mexican beer, such as Negro Modelo
2 tablespoons tomato paste
One 28-ounce can crushed tomatoes
1 ounce semisweet chocolate, coarsely chopped
3 tablespoons masa harina (corn flour, not cornstarch)
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh parsley leaves
Grated cheddar cheese, for garnish
Chopped green onion, for garnish
Sour cream, for garnish

Steps:

  • Combine the chili powder, cumin seeds, cayenne, cinnamon, oregano, bay leaves, and brown sugar in a small bowl; set the spice mixture aside.
  • Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt.
  • Heat 2 tablespoons of the vegetable oil in a 12-inch or larger skillet over high heat. Add enough beef to fill the pan and cook until nicely browned on one side, about 2 minutes. Turn the pieces over and cook for another 2 minutes. Transfer the browned beef to the crock of a 6-quart slow cooker. Repeat with the remaining beef, adding the remaining vegetable oil between batches as necessary.
  • Add the onions, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic, jalapenos, and spice mixture and cook for 1 minute longer. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and remaining 1 1/2 teaspoons salt and cook for 1 minute longer. Transfer this mixture to the slow cooker. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and sour cream.

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