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  • Emeril's Chili Over Crispy Potatoes And Crumbled Blue Cheese

    1 vote
    Emeril's Chili Over Crispy Potatoes And Crumbled Blue Cheese
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. vegetable oil
    • 2 c. minced yellow onions
    • 2 tsp salt
    • 1/2 tsp cayenne
    • 2 lb beef bottom round cut into 1/2" cubes
    • 1/2 c. tomato paste
    • 1 can whole tomatoes - (28 ounce) with their liquid
    • 2 c. beef broth
    • 2 Tbsp. minced garlic
    • 1 Tbsp. chili pwdr
    • 2 tsp grnd cumin
    • 2 tsp dry oregano
    • 1/2 tsp red pepper flakes
    • 1 c. dry white beans picked over, rinsed, cooked in salted water to cover till tender, liquid removed, and cooled
    • 2 1/2 lb new potatoes washed, sliced thin
    • 1/2 lb Maytag Blue Cheese crumbled
    • 1 Tbsp. minced fresh parsley leaves

    Directions

    1. In a large, heavy pot, heat the vegetable oil over medium-high heat. Add in the onions, season with 1 tsp. of salt and the cayenne, and cook, stirring, till they are wilted and golden brown, about 4 min.
    2. Season the meat with the remaining 1 tsp. salt and add in to the pot. Cook, stirring, till the beef is browned proportionately on all sides, about 4 min. Add in the tomato paste and cook, stirring, for 2 min. Add in the tomatoes, beef broth, garlic, chili pwdr, cumin, oregano, red pepper flakes, and beans. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, till the beef is tender, about 2 hrs. Skim off the fat which rises to the surface.
    3. Preheat the fryer to 360 degrees. Fry the potatoes in batches till golden, about 4 to 5 min. Remove and drain on paper towels. Season with salt and pepper.
    4. To serve, mound the potatoes over the bottom of each serving bowl. Ladle the chili over the potatoes. Sprinkle the cheese over the top. Garnish with parsley.
    5. This recipe yields 8 servings.

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