Emeril's Chili Over Crispy Potatoes And Blue Cheese
Ingredients
- 2 tbsp vegetable oil
- 2 cup chopped yellow onions
- 2 tsp salt
- 0.5 tsp cayenne
- 2 lb beef bottom round, cut into 1/2-inch cubes
- 0.5 cup tomato paste
- 1 can whole tomatoes (28 oz can) with liquid
- 2 cup beef broth
- 2 tbsp chopped garlic
- 1 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp dried oregano
- 0.5 tsp red pepper flakes
- 1 cup dried white beans, cooked and drained
- 2 0.5 lb new potatoes, washed and thinly sliced
- 0.5 lb Maytag blue cheese, crumbled
- 1 tbsp fresh chopped parsley
- 2 cup oil for frying potatoes
Instructions
- 1
In a large heavy pot, heat the vegetable oil over medium-high heat. Add the onions, season with 1 teaspoon salt and the cayenne, and cook until wilted and golden, about 4 minutes.
- 2
Season the beef with remaining salt and add to the pot. Cook, stirring, until browned on all sides, about 4 minutes.
- 3
Add the tomato paste and cook, stirring, for 2 minutes. Add the canned tomatoes, beef broth, garlic, chili powder, cumin, oregano, red pepper flakes, and white beans.
- 4
Bring to a boil, reduce to medium-low, and simmer uncovered for about 2 hours, stirring occasionally, until the beef is tender. Skim off any fat.
- 5
Preheat a fryer to 360°F (182°C). Fry the thinly sliced potatoes in batches until golden and crispy. Drain on paper towels and season with salt.
- 6
To serve, mound the crispy potatoes on each plate. Ladle the chili over the potatoes and top with crumbled blue cheese and parsley.