Emeril Lagasse’s recipe for Chuck Wagon Chili that is simple to make and a hearty fall stew. With only a few steps you’ll be smelling up your house with chili deliciousness that’s perfect for a weeknight dinner, football Sunday gathering, or anytime you want a bowl of warm, stick to your bones, dinner. Top with your favorite garnishes green onions, cheese, sour cream, jalapenos, or whatever blows up your skirt.
Yesterday I had a heck of a To-Do list and knew I would be running out the door at dinner time. Those nights usually call for the trusty slow cooker. So I poured through Emeril’s new cookbook for a slow cooker recipe. Emeril’s Chuck Wagon Chili fit the bill.
The ingredient list is simple and readily available and the result….well let’s just say that this recipe will spin your spurs for sure. It’s rich, meaty and has a nice fire that any good chili should possess. 6 hours of low and slow and you’ll have a hearty dinner for game night or any other time for that matter.
This recipe is from Emeril Lagasse’s cookbook “Sizzling Skillets and Other One-Pot Wonders” and there’s good reason – he was saving the best for last. When you get the book, make sure you turn there first and bookmark it. This will definitely be a staple in our house from now on and probably yours too.
If you loved this Beef Chili Recipe, check out these recipes for stews and soups:
- Chorizo Sweet Potato Black Bean Chili
- Turkey Chili with Yams & Black Beans
- The Best Chili You’ll Ever Eat
- Creamy Thai Chicken Chowder
- Creamy Chipotle Tomato Soup
Chuck Wagon Chili
- 2 tablespoons vegetable oil
- 3 pounds beef chuck cut into 1/2-inch cubes
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 ½ teaspoons Emeril's Southwest Essence or other all purpose seasoning
- ¾ teaspoon cayenne pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon crushed red pepper flakes
- 1 bay leaf
- 3 cups yellow onions chopped
- 2 tablespoons garlic minced
- 24 ounces dark beer 2 – 12 oz bottles
- 28 ounce whole tomatoes crushed, with juices from 1 can
- 14.5 ounces diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 teaspoons salt
- 1 – ounce semisweet chocolate coarsely chopped
- 2 tablespoons masa harina
- Grated Cheddar for garnish
- Finely chopped green onions for garnish
- Chopped fresh cilantro leaves for garnish
- Heat the oil in a large heavy pot over high heat. Add the beef, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper and bay leaf and cook until meat is well-browned. Add the onions and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beers and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, beef broth, salt, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer, partially cover, and cook until thickened and meat is very tender, 1 hour 20 minutes to 1 hour 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off any fat that rises to the top of the chili. Sprinkle soup with masa harina and stir to combine. Bring to a simmer.
- Taste and adjust the seasoning, if necessary. Serve with the cheese, green onions, and cilantro alongside as garnish.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.