Emeril's Kicken' Chili
  • Cooking Time: 2-3 hours
  • Servings: Tons!
  • Preparation Time: 30 minutes
  • 2 tablespoons vegetable oil
  • 2 pounds ground beef
  • 1 pound ground turkey
  • 3 cups chopped yellow onions
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon crushed red pepper
  • 1 tsp. oregano
  • 2 tablespoons salt
  • Fresh ground pepper
  • 1 bay leaf
  • 2 tablespoons minced garlic
  • 3 (12-ounce) bottles dark beer
  • 2 (28-ounce) cans whole tomatoes, crushed
  • 2 tablespoons tomato paste
  • 1 tablespoon plus 1 teaspoon dark brown sugar
  • 1 ounce (1 square) unsweetened chocolate
  • 4 (15-ounce) cans red dkidney beans, drained and rinsed
  • 1 cup grated Cheddar, for garnish
  • 1 cup finely chopped green onions, for garnish
  • 1/2 cup chopped fresh cilantro leaves, for garnish
  • Sour cream, for garnish
  1. Heat the oil in a large heavy pot over high heat. Add the beef and turkey and brown well, about 10 minutes. Drain fat. Add the onions, chili powder, cumin, oregano, pepper, cayenne, cinnamon, crushed red pepper, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, salt, brown sugar, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off as much fat as possible. Add the beans, return to a simmer, cover, and cook until thickened, about 1 1/2 hours longer. Serve with the sour cream, cheese, green onions, and cilantro alongside as garnish.
I adapted this recipe (an Emeril original) to use less beef and skim some of the fat. It was amazing and disappeared at our last tailgate!