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Receta Emeril's Chili

by Global Cookbook

Ingredientes

2 Tbsp. Vegetable oil 2 c. Minced onions Salt to taste Cayenne pepper to taste 2 lb Stewed meat 1 Tbsp. Chili pwdr 2 tsp Grnd cumin Crushed red pepper to taste 2 tsp Dry oregano 2 Tbsp. Minced garlic 3 c. Crushed tomatoes 1/4 c. Tomato paste

2 c. Beef stock 1 c. Canned dark red kidney beans 2 Tbsp. Masa flour 4 Tbsp. Water 1 bag Tortilla chips 1 1/2 c. Grated Monterey Jack cheese 6 Tbsp. Lowfat sour cream 1 sm jar Jalapeno peppers

Direcciones

1. In a large saucepan, heat the vegetable oil. When the oil is warm, add in the onions and saute/fry for 3 to 5 min, or possibly till the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili pwdr, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 min. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or possibly till the beef is tender. Skim off the fat occasionally.
2. Mix the masa and water together. Slowly stir in the masa slurry and continue to cook for 30 min. Reseason with salt and cayenne.
3. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, lowfat sour cream and jalapenos.
4. This recipe yields 6 to 8 servings.

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