Ingredients

1 tablespoon vegetable oil

2 lbs ground beef or turkey

2 cups chopped yellow onion

6 teaspoons fresh garlic, minced

3 tablespoons chili powder

2 teaspoons salt

3 teaspoons cumin

1/2 teaspoon cayenne pepper

1/4 teaspoon red pepper flakes

1 tablespoon Emeril’s essence (To make a batch- 2/3 cup total: 2.5 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespooon dried leaf oregano, 1 tablespoon dried thyme)

2- 14.5 oz. cans diced tomatoes with juice

3 tablespoons tomato paste

1 teaspoon sugar

1/4 cup water

1- 15 oz. can kidney beans

1- 15 oz. can cannellini (white) beans

Serve with side dishes of sour cream, shredded monterey jack and cheddar cheese, chopped scallions, chopped cilantro and tortilla chips.

Preparation

  1. Measure and combine all spices.
  2. Heat the oil in a large, heavy pot over medium or medium-high heat.
  3. Add the meat and stir, breaking up the meat. Cook, stirring, until the meat is cooked through, about 5 minutes.
  4. Add the onion, garlic and spices and stir until soft, about 4 minutes.
  5. Add the tomatoes, tomato paste, sugar and water. Stir well and bring to a boil.
  6. Add kidney and cannellini beans, stir and lower the heat to medium-low.
  7. Simmer uncovered for at least an hour.