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Some Real Good Chili

  • Yield: 6 cups, serving about 6 to 8


  • 1 tablespoon vegetable oil
  • 1 1/2 pounds lean ground beef
  • 2 cups chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 tablespoons chili powder
  • 2 teaspoons Baby Bam
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground black pepper
  • 1 (15-ounce) can whole peeled tomatoes
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 2 cups water


  • 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, Baby Bam, salt, cumin, and pepper, and cook, stirring, until soft, about 4 minutes.
  • Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
  • 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 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot.
  • Using oven mitts or pot holders, remove the pot from the heat, ladle the chili into bowls, and serve.
  • Be careful of splatters when cooking your meat and when bringing the chili up to a boil.

Recipe Details