Emeril's Chili- Our Adopted House Recipe

Wow, today was amazing! 
Windows open, playing outside, and a big bowl of chili to top it off.
Emeril's Chili recipe has been our go-to guide for thick, hearty yumminess. Even the little guy approves!  The two-year old, that is, I'm sure Peabody will have his payback in the form of major heartburn! But, I'll take it... this chili is that good.
But you don't have to take my word for it...

Event: 
Chili Chilly Night
Menu: 
Emeril's Chili with Colby Jack, Onions, Jalapenos and Sour Cream
With Tortilla Chips (or  Crackers)

• 2 tablespoons vegetable oil
• 2 cups chopped onions
• Salt
• Cayenne
• 2 pounds stew meat
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• Crushed red pepper
• 2 teaspoons dried oregano
• 2 tablespoons chopped garlic
• 3 cups crushed tomatoes
• 1/4 cup tomato paste
• 2 cups beef stock
• 1 cup canned dark red kidney beans
• 2 tablespoons masa flour
• 4 tablespoons water
• 1 bag Tortilla Chips
• 1 1/2 cups grated Monterey Jack cheese
• 6 tablespoons sour cream
• 1 small jar of jalapenos

Directions

In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and water together. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos. And a side of crispy multigrain crackers- or tortilla chips.