EMERIL'S TWO-BEAN TURKEY CHILI
Provided by Food Network
Categories main-dish
Time 1h56m
Yield about 3 quarts
Number Of Ingredients 32
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.
5-BEAN CHILI
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 3 quarts chili
Number Of Ingredients 21
Steps:
- In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the bay leaves, tomatoes, and stock; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Add the cilantro, taste and adjust the seasoning, if necessary.
- Serve hot, garnished with sour cream, grated cheese, and chopped green onions, if desired.
5 BEAN CHILI
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 3 quarts chili
Number Of Ingredients 19
Steps:
- In a Dutch oven, over medium-high heat, cook the meat until well browned, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the tomatoes, stock, and bay leaves; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Taste and adjust the seasoning, if necessary.
5-BEAN CHILI
From BHG. A very well seasoned but not necessarily hot chili. Add cayenne or hot sauce or both if you want a hotter chili.
Provided by ratherbeswimmin
Categories Black Beans
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef and onion in a large non-stick skillet until beef is no longer pink and onion is tender; drain off fat and transfer ground beef mixture into a large Dutch oven.
- Add tomatoes and remaining ingredients.
- Bring to a boil, cover and reduce heat; simmer 1 hour.
- Remove bay leaves and serve.
- **Addwater if needed for desired consistency.
Nutrition Facts : Calories 755, Fat 14.4, SaturatedFat 5.1, Cholesterol 51.4, Sodium 933.6, Carbohydrate 110.6, Fiber 30.1, Sugar 11.8, Protein 50.4
VEGETARIAN CHILI(EMERIL LAGASSE)
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
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
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
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.
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