Ingredients
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1 tablespoon vegetable oil
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1 1/2 lbs ground beef
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4 teaspoons minced garlic
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2 tablespoons chili powder
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1 tablespoon Emeril's Original Essence
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1/2 teaspoon salt
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2 teaspoons ground cumin
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1 teaspoon dried oregano
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1/4 teaspoon cayenne
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1 (15 ounce) can whole canned tomatoes
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3 tablespoons tomato paste
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1 teaspoon sugar
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2 cups water
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1 cup shredded cheese, for topping
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tortilla chips or cracker
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1 cup chopped green bell pepper
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2 cups chopped yellow onions
Instructions
- Heat the oil in a large, heavy pot over medium-high heat.
- Add the meat and stir to break up the pieces.
- Cook, stirring, until the meat is brown and cooked through, about 5 minutes.
- Add the onion, green bell pepper, garlic, chili powder, Essence, salt, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes.
- Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
- Add the squeezed tomatoes and their juices, the tomato paste, sugar, and water to the pot.
- Stir well and bring to a boil.
- Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
- Remove the pot from the heat, ladle into a large bowl and top with the shredded cheese and serve with Crackers or tortilla chips.