Emeril’s All Natural Stock Recipes

Some Real Good Chili

• 1 TBL vegetable oil
• 1 1/2 pounds lean ground beef
• 2 Cup chopped yellow onion
• 1 TBL minced garlic
• 2 TBL chili powder
• 2 teaspoons Emeril’s Essence
• 1 tsp salt
• 2 tsp ground cumin
• 1/4 tsp ground black pepper
• 1 (15-ounce) can whole peeled tomatoes
• 3 TBL tomato paste
• 1 tsp sugar
• 2 Cups Emeril's All Natural Beef Stock

Heat oil in a large, heavy pot over medium-high heat.

Add meat and stir with a spoon to break up the pieces. Cook, stirring, until meat is browned & cooked through, about 5 min. Add onion, garlic, chili powder, Emeril’s Essence, salt, cumin, and pepper. 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, tomato paste, sugar, & stock to the pot. Stir well and bring to boil. Lower heat to med-low and simmer, uncovered, for 30 min, stirring occasionally to prevent chili from sticking to the bottom of the pot.

Remove the pot from the heat, ladle the chili into bowls, and serve.

Yield: 6 cups, serving about 6 to 8

Garlic Lovers' Pot Roast

• 1 boneless beef chuck roast (about 3 pounds)
• 10 cloves garlic, peeled and cut in half lengthwise
• 2 teaspoons salt
• 1/2 tsp ground black pepper
• 2 TBL vegetable oil
• 2/3 Cup beef stock

Using tip of a sharp knife, make 20 evenly spaced small slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible.

Season the roast on all sides with the salt and pepper. Wash hands well before continuing.

Heat a Dutch oven over high heat. Add the oil and, when hot, use meat fork to add the roast. Sear the meat on all sides until very well browned, about 4 to 6 minutes per side.

When roast is evenly browned on all sides, carefully add the stock and cover the pot.

Reduce heat to low-medium and cook the roast until it is very tender, about 3 to 3 1/2 hours, turning 2 or 3 times during the entire cooking time. Check occasionally to make sure that there is always a little liquid on the bottom of the pan. If necessary, add more stock.

When the roast is very tender, carefully transfer to a serving platter with a meat fork.

Slice or pull meat apart into serving pieces and serve with the pan juices drizzled over the top.

YIELD: 6 to 8 servings

Some Real Good Beef Chili

• 1 Tablespoon vegetable oil
• 1 ½ pounds lean ground beef
• 1 Tablespoon minced garlic
• 2 Tablespoons chili powder
• 2 teaspoons Emeril’s Original Essence
• 1 teaspoon salt
• 2 teaspoons ground cumin
• ¼ teaspoon ground black pepper
• 1 15oz can whole peeled tomatoes
• 3 Tablespoons tomato paste
• 1 teaspoon sugar
• 2 Cups Emeril’s Beef Stock

Heat oil in a large heavy pot over medium-high heat.

Add meat and stir with a spoon to break up the pieces. Cook, stirring, unitl meat is browned & cooked through about 5 minutes. Add onion, garlic, chili powder, Emeril’s Essence, salt, cumin and pepper. 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, tomato paste, sugar and stock to the pot. Stir well and bring to boil. Lower heat to medium-low and simmer, uncovered, for30 minutes, stirring occasionally to prevent chili from stocking to the bottom of the pot.

Remove the pot from the heat, ladle chili into bowls, and serve.

Garlic Lovers’ Pot Roast

• 1 boneless beef chuck roast (about 3 pounds)
• 10 cloves garlic, peeled and cut in half lengthwise
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• 2 Tablespoons vegetable oil
• 2/3 cup Emeril’s Beef Stock

Using the tip of a sharp paring knife, make 20 evenly spaced small slits about 1 ½ inches deep all over the pot roast. Using your fingers insert the garlic cloves as deep into the meat as possible.

Season the roast on all sides with the salt and pepper. Wash hands well before continuing.

Heat a Dutch oven (heavy tall sided pot with lid) over high heat. Add the oil and, when hot, use a meat fork to add the roast. Sear the meat on all sides wntil very well browned, about 4 to 6 minutes per side. When the roast is evenly browned on all sides, carefully add the stock and cover the pot.

Reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 to 3 ½ hours, turning 2 or 3 times during the entire cooking time. Check occasionally to make sure that there is always a little liquid on the bottom of the pan. Add more stock if necessary.

When the roast is very tender carefully transfer to a serving platter with a meat fork. Slice or pull meat apart into serving pieces and serve with the pan juices drizzled over the top.

YIELD: 6 to 8 servings

Minty Green Peas

• 2 Tablespoons unsalted butter
• ¼ cup minced yellow onion
• 1 pound frozen green peas, not thawed
• ½ cup Emeril’s Vegetable Stock
• ½ teaspoon salt
• 1 Tablespoon finely chopped fresh mint

Melt the butter in a medium saucepan over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the peas and stock and bring to a boil.

Reduce heat to medium-low, cover the saucepan and simmer until tender, about 4 minutes. Remove from heat. Add the salt and mint and stir. Using a slotted spoon transfer the peas to serving plates.

YIELD: About 3 cups serving 4 to 6

Emeril’s Chicken Soup

• 2 Tablespoons vegetable oil
• 2 Cups chopped onion
• 1 ½ Cups chopped celery
• 1 ½ Cups sliced carrots
• 2 teaspoons Emeril’s Original Essence
• 2 teaspoons minced garlic
• 2 quarts (2 boxes) Emeril’s Chicken Stock
• 2 Cups water
• ¼ teaspoon black pepper
• 1 bay leaf
• 1 Cup orzo pasta

Heat oil in a large, heavy pot over medium-high heat. Add onion, celery, carrots, Essence and cook, stirring over medium-high heat until vegetables are soft, about 5 minutes. Add garlic and cook for 2 minutes.

Add Stock, water, pepper and bay leaf. Stir well and bring to boil. Reduce heat to medium-low and simmer, uncovered, for 35 minutes.

Add orzo and stir well. Simmer until pasta is cooked through.

Remove the pot from the heat. Ladle into bowls and serve.

Yield: 10 cups, serving 8 to 12