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1
In a large pot, boil the potatoes until they are fork-tender.
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2
While the potatoes are coming up to a boil, preheat a deep skillet or wide, heavy-bottomed pot over medium-high heat.
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3
Add the olive oil and ground beef and crumble up the meat as it cooks, using the back of a wooden spoon or potato masher, for about 8 minutes, until brown and caramelized.
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4
Add the onions, garlic, chili powder, cumin, smoked paprika, cinnamon, salt and tomato paste to the meat and cook another 5 minutes.
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5
Add the beer and stock, and stir to loosen any bits from the bottom of the pan.
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6
Reduce the heat and simmer for 10-15 minutes, until thickened.
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7
Season the chili with salt to your taste.
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8
Once the potatoes are done cooking, drain and return them back to the same pot.
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9
Place the potatoes back over the heat, shaking them around a bit to dry them out.
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10
Add the butter and the whites of the scallions to the potatoes, and saute the scallions 1-2 minutes, until tender.
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11
Remove the potatoes from the heat then add in the milk, egg yolks, salt and ground black pepper.
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12
Mash them up with the potatoes masher.
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13
Fold the cheese into the potatoes and allow it to melt.
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14
At this point the chili should be ready to be poured into a casserole dish and topped with the cheesy scallion potatoes.
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15
Place the chili tater-topped casserole into the oven and brown the top, about 2-3 minutes.
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16
Garnish with the reserved green scallion tops and serve.
