Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [89]
2 pounds country-style pork ribs, bones removed, cut into 1½-inch pieces
1 tablespoon Emeril’s Original Essence or Creole Seasoning (Creole Seasoning)
4 ounces salt pork, chopped
1 pound great Northern beans, rinsed well and picked over
2 medium onions, peeled and cut into large pieces
1 celery stalk, chopped, including leaves
2 teaspoons dried thyme leaves
4 bay leaves
¼ cup tomato paste
6 cloves garlic, smashed and peeled
1 teaspoon freshly ground black pepper
6 cups chicken stock or canned low-sodium chicken broth
1 pound smoked bratwurst, cut crosswise into 1-inch slices
1. Add the pork ribs to a medium bowl, season with the Essence, and set aside.
2. Add the salt pork, beans, onions, celery, thyme, bay leaves, tomato paste, garlic, black pepper, stock, and bratwurst to the slow cooker. Top with the pork ribs.
3. Cover and cook on high for 6 hours, stirring once or twice, until the beans are tender. Remove the bay leaves before serving.
14 cups, 4 to 6 servings
EMERIL’S CHUCK WAGON CHILI FOR THE SLOW COOKER
Come and get it! The real-deal chili is right here. Large chunks of beef chuck steeped in spices and cooked slowly in tomatoes, beer, and a bit of chocolate create a succulent mouth feel. Serve this up in bowls garnished generously with sour cream, grated cheddar, and green onions for a true home-on-the-range feeling.
¼ cup chili powder
2 tablespoons whole cumin seeds
1 teaspoon cayenne
¾ teaspoon ground cinnamon
2 teaspoons dried Mexican or regular oregano, crumbled between your fingers
3 bay leaves
2 teaspoons light or dark brown sugar
4 pounds boneless beef chuck, trimmed and cut into 1½-to 2-inch cubes
1 teaspoon freshly ground black pepper
2½ tablespoons kosher salt
3 tablespoons vegetable oil
3 medium onions, coarsely chopped (about 4 cups)
1½ cups chopped celery, including leaves
6 cloves garlic, roughly chopped
2 jalapeño chiles, roughly chopped
One 12-ounce bottle dark Mexican beer, such as Negro Modelo
2 tablespoons tomato paste
One 28-ounce can crushed tomatoes
1 ounce semisweet chocolate, coarsely chopped
3 tablespoons masa harina (corn flour, not cornstarch)
½ cup chopped fresh cilantro leaves
½ cup chopped fresh parley leaves
Grated cheddar cheese, for garnish
Chopped green onion, for garnish
Sour cream, for garnish
1. Combine the chili powder, cumin seeds, cayenne, cinnamon, oregano, bay leaves, and brown sugar in a small bowl; set the spice mixture aside.
2. Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt.
3. Heat 2 tablespoons of the vegetable oil in a 12-inch or larger skillet over high heat. Add enough beef to fill the pan and cook until nicely browned on one side, about 2 minutes. Turn the pieces over and cook for another 2 minutes. Transfer the browned beef to the crock of a 6-quart slow cooker. Repeat with the remaining beef, adding the remaining vegetable oil between batches as necessary.
4. Add the onions, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic, jalapeños, and spice mixture and cook for 1 minute longer. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and remaining 1½ teaspoons salt and cook for 1 minute longer. Transfer this mixture to the slow cooker. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and sour cream.
Generous 12 cups, 6 servings
Note: Leftover chili may thicken up and need to be reheated with a little low-sodium broth.
Searchable Terms
The pagination of this electronic edition does not match the edition from which it was created. To locate a specific passage, please use the search feature of your e-book reader.
Note: Page references in italics