Emeril's Chili Over Crispy Potatoes And Crumbled Blue Cheese

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
2 cups	125g / 4.4oz	Chopped yellow onions
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Cayenne
2 lbs	908g / 32oz	Beef bottom round - cut into 1/2" cubes
1/2 cup	118ml	Tomato paste
1		Whole tomatoes - (28 oz) - with their liquid
2 cups	474ml	Beef broth
2 tablespoons	30ml	Chopped garlic
1 tablespoon	15ml	Chili powder
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Dried oregano
1/2 teaspoon	2.5ml	Red pepper flakes
1 cup	160g / 5.6oz	Dried white beans - picked over, rinsed,
		Cooked in salted water to cover until
		Tender, drained, and cooled
2 1/2 lbs	1135g / 40oz	New potatoes - washed, sliced thin
1/2 lb	227g / 8oz	Maytag Blue Cheese - crumbled
1 tablespoon	15ml	Chopped fresh parsley leaves

Recipe Instructions

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.

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.

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.

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.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C58) - from the TV FOOD - NETWORK

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