Speaking of Chili

I love this Chili. It turns out great every time. I got the recipe from Emeril Lagasse on Food Network but simplified it a bit.

Here is my simplified version of it.

Start out by making Emeril's Seasoning. You will have extra for next time you make it.

Emeril's Southwest Seasoning:

• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano
• Combine all ingredients thoroughly.

White Bean Chili

Ingredients

• 1/2 pound dried navy beans, picked over
• 4 tablespoons olive oil
• 1/2 cup chopped dried onion
• 2 tablespoons minced garlic
• 2 tablespoons Emeril's Southwest Essence, recipe above
• 1 2/3 tablespoons chili powder
• 2 teaspoons kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano, crumbled
• 1 bay leaf
• 3 tablespoons cornmeal
• 3 cups low-sodium chicken broth
• 2 (10-ounce) cans Diced Tomatoes undrained
• 2 (4-ounce) cans diced green chiles, undrained
• 1 tablespoon finely chopped fresh cilantro stems
• 1/4 cup heavy cream
• 2 tablespoons finely chopped fresh cilantro leaves
• Sour cream, for serving
• Grated Cheddar or Monterey Jack cheese, for serving

Directions

In a large kettle, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with enough water to cover by 2 inches. Cook beans at a bare simmer until just tender, about 1 hour, and drain in a colander.

In a large kettle, heat the oil and saute the onion until beginning to soften. Add the garlic and cook, stirring, for 2 minutes. Add Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally. Add the cornmeal and cook, stirring, for 2 minutes. Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally. After it has cooked for 30 minutes, add the cooked beans. Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer.

Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste.