A little Emeril and little bit me, this is the best chilli I have ever tasted! Can easily substitute turkey for the chicken. First thing to make is “Emeril’s Essence”. I triple the recipe and keep it in my cupboard ready. Ingredient list seems very long but its WORTH IT trust me 🙂

Emeril’s Essence (makes half a cup)

2 tbsp chili powder
2 tsp ground cumin
2 tbsp paprika
1 tsp black pepper
1 tbsp ground coriander
1 teaspoon cayenne pepper
1 tbsp garlic powder
1 tsp crushed red pepper
1 tbsp sea salt
1 tbsp dried mexican oregano

 combine all ingredients and it should turn out like this!

Chicken Chili (serves around 12)

1/4 cup olive oil
2 medium yellow onions diced
2 red peppers diced
2 jalepeno peppers seeded, minced (do not use seeds!)
1 1/2 tbsp minced garlic (5 cloves)
3 lbs ground chicken (use thighs for better flavour – also can sub turkey)
1/2 cup finely chopped cilantro STEMS (sounds weird but adds great flavour)
1 tbsp chili powder (I use ancho)
1 tbsp Emeril’s Essence (or more to taste)
1 tbsp unsweetened cocoa powder
1 tbsp ground cumin
1 1/2 teaspoons salt
1 tsp crumbled mexican oregano
1 tsp sugar
1 28 ounce can diced tomatoes with juice
1 946 ml can tomato sauce
1 56 ml can tomato paste
2 19 oz cans black beans rinsed
2 19 oz cans red kindny beans rinsed
2 19 oz cans heinz chipotle pork and beans
4 cups chicken broth

Directions:

1.Heat oil in a large pot and when hot add onions and peppers – cook until very soft

2. Add jalepenos and garlic and cook until fragrant, 1-2 minutes

3. Add chicken, cilantro stems, chilli powder, Emeril’s essence cocoa powder, cumin, salt, oregano and sugar, stirring to break up any lumps until chicken is cooked through and spices are very fragrant.

4. Add tomatoes, tomato sauce, tomato paste and chicken broth and bring to a boil.

5. Reduce heat to a simmer and cook for 20 minutes – add the kidney, black and pork and beans and cook until flavours come together and chilli has thickened (usually 45 minutes) making sure to stir occasionally.

6. Add cilantro and let sit for 10 minutes before serving.

7. Garnish with Cilanto and serve with Sour cream and cheese if you want!