Emerils Chili and Cornbread Muffin Recipe

This is a recipe from Emeril that I had to adapt for a couple of reasons. One is that I had his recipe from quite a while back that differs from the one posted on his website. Secondly, I found that the measurements of some of the spices were lacking so I increased them according to my preference. I suggest that you do the same.

Ingredients: 
3 tablespoons vegetable oil

2 cups chopped onions

Salt

Cayenne

3 pounds beef chuck roast cut into small cubes

4 tablespoons chili powder

1 Tbsp ground cumin

1/4 teaspoon crushed red pepper

1 Tbsp dried oregano

2 tablespoons chopped garlic

One 28 ounce can diced or crushed tomatoes

2 tablespoons tomato paste

4 cups beef stock

2 15-ounce can dark red kidney beans, drained and rinsed (optional)

If not using beans consider adding 1 more Lb. meat to the recipe.

2 tablespoons masa flour or Wondra to thicken the gravy mixed in 4

tablespoons water

Procedure: 
In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute until the vegetables start to wilt, 3 to 5 minutes. Season lightly with salt and cayenne.

Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. 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 and stirring occasionally, until the beef is tender, 1 to 1 1/2 hours. Skim any fat that comes to the surface.

Mix the masa and water together. Slowly stir in the masa slurry and continue to cook until the chili is thick and flavorful, about 30 minutes longer. Season to taste with salt and cayenne.

Adjust spices according to your preference.

Optional: Garnish with the grated cheese, sour cream and jalapenos.

Here is a really good cornbread recipe.

Enjoy!