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Emeril’s Kicked Up Chili

This slighly unorthodox chili starts with a roux and gets its chili-goodness not only from chili powder but also from pureéd roasted peppers.

  • Prep Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 3 1/2 quarts


  • Two 8-ounce jars roasted red bell peppers
  • One 12-ounce jar cherry peppers
  • 1/2 cup vegetable oil
  • 3/4 cup all-purpose flour
  • 2 cups finely chopped onion
  • 1 cup finely chopped celery
  • 2 tablespoons minced garlic
  • 2 pounds ground beef
  • 1/4 cup chili powder
  • 2 tablespoons onion powder
  • 2 tablespoons sweet paprika
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 2 teaspoons salt
  • 3 cups canned, low-sodium chicken broth
  • Three 15-ounce cans kidney beans, drained


  • Strain the roasted peppers and discard all but 2 tablespoons of the liquid. Strain the cherry peppers and discard all but 1/4 cup of the liquid. Place both the roasted peppers and cherry peppers, along with their reserved liquid, in a blender and puree until smooth. Set aside.

  • Heat the vegetable oil in an 8-quart heavy-bottomed pot over medium-high heat.Whisk in the flour and cook, stirring constantly, until the roux has reached a dark chocolate-brown color and smells nutty, about 10 minutes.

  • Immediately add the onions, celery, and garlic and cook, stirring, until the vegetables are soft and fragrant, about 4 minutes. Add the beef, chili powder, onion powder, paprika, coriander, cumin, garlic powder and salt and cook, stirring, until the beef is cooked through, about 4 minutes. Add the pureéd peppers, chicken broth, and beans and stir well to combine. Bring to a simmer and continue to cook, stirring occasionally, until the flavors come together and the chili has thickened, 30 to 40 minutes. Taste and adjust the seasoning if necessary.

Recipe Details