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Slow-cooked chuck wagon chili cooked in Emeril’s Lagasse Power AirFryer. You would not believe the secret ingredients for this chili. Made with the usual tomato paste, garlic, bay leaves, parsley, and cheddar. The real secret hides in the Mexican beer and chocolate. Slow-cooked with an interesting blend of flavors that is so tempting to give it a try with the family.
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Chuck Wagon Chili Recipe
Serves 6-8
Ingredients:
Ā¼ cup chili powder
2 tbsp. whole cumin seeds
1 tsp. ground cayenne pepper
Ā¾ tsp. ground cinnamon
2 tsp. dried Mexican or regular
oregano, crumbled between your fingers
3 bay leaves
2 tsp. light or dark brown sugar
4 lb boneless beef chuck, trimmed and cut into 1 Ā½ā2-in. cubes
1 tsp. freshly ground black pepper
2 Ā½ tbsp. kosher salt, divided
3 tbsp. vegetable oil, divided
3 medium-size onions, coarsely chopped (about 4 cups)
1 Ā½ cups chopped celery, including leaves
6 cloves garlic, roughly chopped
2 jalapeƱos, roughly chopped
12 oz dark Mexican beer
2 tbsp. tomato paste
28 oz crushed tomatoes
1 oz semisweet chocolate, coarsely chopped
3 tbsp. masa harina (corn flour, not cornstarch)
Ā½ cup chopped fresh cilantro leaves
Ā½ cup chopped fresh parsley leaves
grated cheddar, for garnish
chopped scallions, for garnish
sour cream, for garnish
Directions:
1. Combine the chili powder, cumin seeds, ground cayenne pepper,
cinnamon, oregano, bay leaves, and brown sugar in a small bowl.
Reserve the spice mixture.
2. Add the beef to a medium-size bowl and season with the black pepper
and 1 tbsp. salt.
3. Place a 12-in. skillet on the stove top. Heat 2 tbsp. vegetable oil over
high heat. Then, add enough beef to fill the pan and cook until nicely
browned on one side (about 2 mins.). Turn the pieces over and cook
for another 2 mins.
4. Transfer the browned beef to the crock of a 4 1/2-qt. Dutch Oven.
Add the onions, celery, and 1 tbsp. salt to the skillet and cook while
stirring until the vegetables begin to soften (about 2 mins.).
5. Add the garlic, jalapeƱos, and spice mixture and cook for 1 min.
Then, pour in the beer, tomato paste, and crushed tomatoes and
simmer for 3 mins.
6. Stir in the chocolate, masa harina, and the rest of the salt and cook
for 1 min. Transfer this mixture to the Dutch Oven and cover.
7. Slide the Pizza Rack into Shelf Position 6. Place the Dutch Oven
on the Pizza Rack. Select the Slow Cook setting (4-hr. cook time).
Set the cooking temperature to 275Ā° F/135Ā° C. Press the Start Button
to begin the cooking cycle.
8. 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.