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Chili
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| 2 tablespoons | vegetable oil |
| 3 pounds | hamburger |
| 3 tablespoons | chili powder |
| 1 tablespoon | ground cumin |
| 1 1/2 teaspoons | Emeril's Southwest Essence |
| 3/4 teaspoon | cayenne pepper |
| 1/2 teaspoon | ground cinnamon |
| 1/4 teaspoon | crushed red pepper |
| 1 | bay leaf |
| 3 cups | chopped yellow onions |
| 2 tablespoons | minced garlic |
| 2 (12-ounce) bottles | dark beer |
| 2 (28-ounce) can | whole tomatoes, crushed, with juices |
| 2 tablespoons | tomato paste |
| 2 teaspoons | salt |
| 1-ounce | semisweet chocolate, coarsely chopped |
| 4 14 ounce cans | kidney beans |
| 1 tablespoon | brown sugar |
| Grated Cheddar, for garnish | |
| Finely chopped green onions, for garnish | |
| Chopped fresh cilantro leaves, for garnish |
Directions
Heat the oil in a large heavy pot over high heat. Add the beef, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper and bay leaf and cook until meat is well-browned. Add the onions and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beers and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, salt, and chocolate to the pot. Stir well and bring to a boil. 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. Skim off any fat that rises to the top of the chili. Bring to a simmer.
Taste and adjust the seasoning, if necessary. Serve with the cheese, green onions, and cilantro alongside as garnish.
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