Emeril's Chuck Wagon Chili

1. 1

   Heat the oil in a large heavy pot over high heat.

2. 2

   Add the beef, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper and bay leaf and cook until meat is well-browned.

3. 3

   Add the onions and cook, stirring often, until the onions soften, about 8 minutes.

4. 4

   Add the garlic and cook until fragrant, about 30 seconds.

5. 5

   Add the beers and cook until the foam subsides, about 1 minute.

6. 6

   Add the tomatoes, tomato paste, beef broth, salt, and chocolate to the pot.

7. 7

   Stir well and bring to a boil.

8. 8

   Reduce to a simmer, partially cover, and cook until thickened and meat is very tender, 1 hour 20 minutes to 1 hour 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot.

9. 9

   Skim off any fat that rises to the top of the chili.

10. 10

    Sprinkle soup with masa harina and stir to combine.

11. 11

    Bring to a simmer.

12. 12

    Taste and adjust the seasoning, if necessary.

13. 13

    Serve with the cheese, green onions, and cilantro alongside as garnish.

* Per serving · 4 servings · Values may vary.