Thursday, January 13, 2011

Chuck Wagon Chili

I love a big ole pot of good chili!

This chili is different than many I've made before since it has chocolate in it. The combination of the chocolate and cinnamon really, really rocked. Adding the masa harina at the end helped thicken it up and also adds a new taste dimension. I'll have to remember to use that in the other chilis I make.

The original recipe came from Emeril Lagasse. I made only minor changes to it.

Makes: 2 1/2 quarts
Prep time: 15 minutes
Cook time: 2 1/2 hours
Printable Recipe


  • 3 lbs beef chuck cut into bite-sized pieces
  • 2 T vegetable oil
  • 3 T chili powder
  • 1 T ground cumin
  • 1 1/2 t Creole seasoning
  • 3/4 t cayenne pepper
  • 1/2 t ground cinnamon
  • 1/4 t red pepper flakes
  • 1 bay leaf
  • 3 cups yellow onion, chopped
  • 2 T garlic, minced
  • 2 bottles dark beer
  • 3 14 1/2 oz cans diced tomatoes
  • 2 T tomato paste
  • 1 cup beef broth
  • 2 t salt
  • 1 oz semisweet chocolate, chopped
  • 2 T masa harina
  • Shredded cheddar cheese, green onions, sour cream, etc, for garnish

1. Heat oil in a large Dutch oven over high heat. Add the beef, chili powder, cumin, Creole seasoning, cayenne, cinnamon, pepper flakes, and the bay leaf. Cook until meat is browned.

2. Add the onions and continue cooking until they soften.

3. Add garlic and cook another 30 seconds.

4. Add the beer and cook for another minute.

5. Add the tomatoes, tomato paste, broth, salt, and chocolate. Bring to a boil, stirring, then reduce heat to a simmer. Cover partially and continue cooking until the meat is tender, about 2 hours. Stir occasionally while cooking.

6. Skim off any fat and stir in the masa harina. Simmer and season with salt and pepper.

7. Serve garnished with cheese, onions, sour cream, etc.

No comments:

Post a Comment