Down Home Chili

Name: Down Home Chili
Yield: 6
Ingredients: 3 tbsp. chili powder; ¼ tsp. ground cayenne pepper; ¾ tsp. ground cinnamon; ¾ tsp. dried Mexican or regular oregano; 1 bay leaves; 1 tsp. light or dark brown sugar; 2 lb ground beef chuck; 1 medium-size onion, chopped coarsely (about 4 cups); ½ cup chopped celery, including leaves; 3 cloves garlic, chopped coarsely; ½ jalapeño, chopped coarsely; 6 oz dark Mexican beer; 1 tbsp. tomato paste; 28 oz canned crushed tomatoes; ½ cup semisweet chocolate; 1 tbsp. masa harina (corn flour, not cornstarch); 1 tsp. kosher salt; ¼ tsp. freshly ground black pepper; ¼ cup chopped fresh cilantro leaves; ¼ cup chopped fresh parsley leaves; Grated cheddar, for garnish; Chopped scallions, for garnish; Sour cream, for garnish

Emeril

Servings

Ingredients

3 tbsp. chili powder
¼ tsp. ground cayenne pepper
¾ tsp. ground cinnamon
¾ tsp. dried Mexican or regular oregano
1 bay leaves
1 tsp. light or dark brown sugar
2 lb ground beef chuck
1 medium-size onion, chopped coarsely (about 4 cups)
½ cup chopped celery, including leaves
3 cloves garlic, chopped coarsely
½ jalapeño, chopped coarsely
6 oz dark Mexican beer
1 tbsp. tomato paste
28 oz canned crushed tomatoes
½ cup semisweet chocolate
1 tbsp. masa harina (corn flour, not cornstarch)
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
¼ cup chopped fresh cilantro leaves
¼ cup chopped fresh parsley leaves
Grated cheddar, for garnish
Chopped scallions, for garnish
Sour cream, for garnish

Directions

Do not use the Divider for this recipe.
Combine the chili powder, cayenne pepper, cinnamon, oregano, bay leaves, and brown sugar in a small bowl. Reserve the spice mixture.
Add the ground chuck to a medium-size bowl.
Place the ground chuck into a Dutch oven that will fit into the appliance. Slide the XL Oven Rack into the appliance. Select the Roast setting. Set the cooking temperature to 350° F and the cooking time to 35 minutes (you will be adding ingredients periodically during this cooking time).
Cook until the ground chuck is browned (about 10 minutes).
Add the onion and celery to the Dutch oven cook until the vegetables begin to soften (about 10 minutes).
Add the garlic, jalapeño, and spice mixture and cook for about 5 minutes.
Add the beer, tomato paste, and crushed tomatoes.
Select the Slow Cook setting. Set the cooking temperature to 275° F and the cooking time to 4 hours.
When the cooking time is complete, stir in the chocolate, masa harina, salt, and black pepper.
When the cooking time is complete, remove the bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls and top the chili with the grated cheddar, chopped scallions, and sour cream.