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Emeril's Chili Over Crispy Potatoes And Crumbled Blue Cheese

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Vegetable oil

  2. 2 cups 125g / 4.4oz Chopped yellow onions

  3. 2 teaspoons 10ml Salt

  4. 1/2 teaspoon 2 1/2ml Cayenne

  5. 2 lbs 908g / 32oz Beef bottom round - cut into 1/2" cubes

  6. 1/2 cup 118ml Tomato paste

  7. 1 Whole tomatoes - (28 oz) - with their liquid

  8. 2 cups 474ml Beef broth

  9. 2 tablespoons 30ml Chopped garlic

  10. 1 tablespoon 15ml Chili powder

  11. 2 teaspoons 10ml Ground cumin

  12. 2 teaspoons 10ml Dried oregano

  13. 1/2 teaspoon 2 1/2ml Red pepper flakes

  14. 1 cup 160g / 5.6oz Dried white beans - picked over, rinsed,

  15. Cooked in salted water to cover until

  16. Tender, drained, and cooled

  17. 2 1/2 lbs 1135g / 40oz New potatoes - washed, sliced thin

  18. 1/2 lb 227g / 8oz Maytag Blue Cheese - crumbled

  19. 1 tablespoon 15ml Chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. In a large, heavy pot, heat the vegetable oil over medium-high heat. Add the onions, season with 1 teaspoon of salt and the cayenne, and cook, stirring, until they are wilted and golden, about 4 minutes.

  2. Season the meat with the remaining 1 teaspoon salt and add to the pot. Cook, stirring, until the beef is browned evenly on all sides, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the tomatoes, beef broth, garlic, chili powder, cumin, oregano, red pepper flakes, and beans. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beef is tender, about 2 hours. Skim off the fat that rises to the surface.

  3. Preheat the fryer to 360 degrees. Fry the potatoes in batches until golden brown, about 4 to 5 minutes. 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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