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Emeril’s Chuck Wagon Chili for the Slow Cooker
¼ cup chili powder
2 tablespoons whole cumin seeds
1 teaspoon cayenne
¾ teaspoon ground cinnamon
2 teaspoons dried Mexican or regular oregano, crumbled between your fingers
3 bay leaves
2 teaspoons light or dark brown sugar
4 pounds boneless beef chuck, trimmed and cut into 1 ½ - to
2- inch cubes
1 teaspoon freshly ground black pepper
2 ½ tablespoons kosher salt
3 tablespoons vegetable oil
3 medium onions, coarsely chopped (about 4 cups)
1 ½ cups chopped celery, including leaves
6 cloves garlic, roughly chopped
2 jalapeno chiles, roughly chopped
One 12- ounce bottle dark Mexican beer, such as Negro Modelo
2 tablespoons tomato paste
One 28- ounce can crushed tomatoes
1 ounce semisweet chocolate, coarsely chopped
3 tablespoons masa harina (corn flour, not cornstarch)
½ cup chopped fresh cilantro leaves
½ cup chopped fresh parley leaves
Grated cheddar cheese, for garnish
Chopped green onion, for garnish
Sour cream, for garnish
1. Combine the chili powder, cumin seeds, cayenne, cinnamon, oregano, bay leaves, and brown sugar in a small bowl; set the spice mixture aside.
2. Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt.
3. Heat 2 tablespoons of the vegetable oil in a 12-inch or larger skillet over high heat. Add enough beef to fill the pan and cook until nicely browned on one side, about 2 minutes. Turn the pieces over and cook
for another 2 minutes. Transfer the browned beef to the crock of a 6- quart slow cooker. Repeat with the remaining beef, adding the remaining vegetable oil between batches as necessary.
4. Add the onions, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic, jalapenos, and spice mixture and cook for 1 minute longer. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and remaining 11⁄2 teaspoons salt and cook for 1 minute longer. Transfer this mixture to the slow cooker. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and sour cream.
Generous 12 cups, 6 servings
Sizzling Skillets And Other One-Pot Wonders. Copyright © 2011 by Emeril/MSLO Acquisitions Sub, LLC. All rights reserved. Used by permission of HarperCollins Publishers.
If you had to live with just one pot, which would it be? A cast-iron skillet and Dutch oven do double-duty on the burner and in the oven. A casserole dish goes from oven to table and looks great doing it. A slow cooker and stock pot leave you lots of free time. A wok makes meals in minutes. Can’t choose? When we saw the list of recipes Emeril Lagasse has come up with for all of these pans, neither could we! Featuring worldly flavors and easily accessible ingredients, more than 130 recipes in Sizzling Skillets and Other One-Pot Wonders come together and clean up easy. Not only that, but a full meal is practically all there already; you may only need to add rice, potatoes or a loaf of crusty bread to round out the meal. Color photos.
Softcover Book : 320 pages
Publisher: William Morrow & Co ( October 01, 2011 )
Item #: 13-441689
Product Dimensions: 7.0 x 9.125 inches
Product Weight: 27.0 ounces (View shipping rates and policies)
I only just got this cookbook, but after looking through the recipes, I can tell they are going to be stellar. I like Emeril's style and flavors - if you do too, you'll love this cookbook. Can't wait to try some of these one pot wonders!
I agree with a prior review. One pot meals do not have to be based on a can of soup. I always have great results when I use a recipe from Emeril.
Reviewer: Wanda H
I agree with the other reviewers, this would be a great gift! Many classic international recipes (Morocco-Lemon Tagine, Spain-Paella, France-Pot de Feu/Beef Bourignon, Thailand-Chicken Coconut Lemongrass soup, Vietnam -Pho....and the list goes on!). It's an International cooks reference to the classic dishes we all strive to be able to oneday make.
I wish there was a picture for every recipe (many without-this cost the book a star in my opinion, what can I say- pictures inspire me!).
Excellent reference for the international cook!
Tried several recipes and loved them so much that I got this book for my daughter-in-law for Christmas. She got the same, delicious results. We both love the book! These are flavorful, fresh recipes---not the usual sticky, bland glop you get in a one-pot meal. A favorite cookbook in my library.
Reviewer: Annie C
We have made several dishes and all have been easy and delicious! Highly recommend it. Next dish is vegatable stir fry!
I have several of Emeril's cookbooks this is by far his best!