Emeril’s Chili | Emeril Lagasse

Melt-in-your-mouth tender, rich, and hearty, Emeril’s Chili is comfort food at its greatest! And it scores big as a game day feast! EMERIL’S CHILI SERVES 6 TO 8 3 tablespoons vegetable oil 2 large onions, chopped Kosher Salt Cayenne pepper 3 pounds beef chuck or boneless short ribs, cut into 1/2-inch cubes 3 tablespoons chili powder 2 teaspoons ground cumin 1/2 teaspoon crushed red pepper 2 teaspoons dried Mexican oregano, crumbled between your fingers 3 tablespoons minced garlic One 28-ounce can diced or crushed tomatoes 2 tablespoons tomato paste 6 cups beef stock, homemade or low sodium store-bought Two 15-ounce cans dark red kidney beans, drained and rinsed 2 tablespoons masa flour ¼ cup water 1 bag tortilla chips, for serving 1 1/2 cups grated Monterey Jack cheese, for serving Sour cream, for serving 1 small jar of pickled jalapeno slices or thinly sliced fresh jalapenos, for serving Fresh cilantro sprigs, for serving (see Cook’s Note below) In a large saucepan, heat vegetable oil over medium heat.