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| Chili for Hot Dogs submitted by Belen Johnson |
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Description
This Recipe is from Emeril Lagasse and it sure is a crowd pleaser! I made this for my son's 1st birthday party and it was a big hit. Pour it over hot dogs and top it off with cheese and onions or even serve it over nachos! YUM!
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Directions
Heat the oil in a large, heavy pot over medium-high heat. Add the meat and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onion, garlic, chili powder, Essence, cumin, salt, and pepper, and cook, stirring, until soft, about 4 minutes. Add the squeezed tomatoes, tomato paste, sugar, and water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 to 40 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Taste and adjust seasoning, if necessary
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Ingredients
 1 tablespoon vegetable oil
1 1/2 pounds lean ground beef
1 medium onion, chopped
2 tablespoons minced garlic
2 tablespoons chili powder
2 teaspoons Essence seasoning, recipe follows
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (15-ounce) can whole peeled tomatoes, broken in pieces, with juices (you can also use crushed tomato)
3 tablespoons tomato paste
1 teaspoon sugar
2 cups water
Emeril's ESSENCE Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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