Emeril's Chili Over Crispy Potatoes And Crumbled Blue Cheese
A robust beef and white bean chili served over crispy sliced potatoes and finished with crumbled Maytag 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
- 28 oz whole canned tomatoes 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 until tender
- 2 0.5 lb new potatoes, thinly sliced and fried crispy
- 0.5 lb Maytag blue cheese, crumbled
Instructions
- 1
In a large pot over medium heat, heat the oil. Add the onions, season with salt and cayenne, and saute for 3-4 minutes.
- 2
Add the beef cubes and brown on all sides, about 5 minutes. Stir in the tomato paste and cook for 2 minutes.
- 3
Add the canned tomatoes, broth, garlic, chili powder, cumin, oregano and red pepper flakes. Bring to a boil, then reduce to a simmer. Cook for 45 minutes to 1 hour until the beef is tender.
- 4
Add the cooked beans and simmer for 10 more minutes. Adjust seasoning.
- 5
Serve the chili over crispy fried potato slices and top generously with crumbled blue cheese.
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