Emeril's Chili Over Crispy Potatoes and Crumbled Bl

Name: Emeril's Chili Over Crispy Potatoes and Crumbled Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 cups chopped yellow onions; 2 teaspoons salt; 1/2 teaspoon cayenne; 2 pounds beef bottom round, cut into 1/2-inch cubes; 1/2 cup tomato paste; One 28-ounce can whole tomatoes and their liquid; 2 cups beef broth; 2 tablespoons chopped garlic; 1 tablespoon chili powder; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 1/2 teaspoon red pepper flakes; 1 cup dried white beans, picked over, rinsed, cooked in salted water to cover until tender, drained, and cooled; 2 1/2 pounds new potatoes, washed and thinly sliced; 1/2 pound Maytag Blue Cheese, crumbled; 1 tablespoon chopped fresh parsley leaves

Servings: persons

2 tablespoons vegetable oil
2 cups chopped yellow onions
2 teaspoons salt
1/2 teaspoon cayenne
2 pounds beef bottom round, cut into 1/2-inch cubes
1/2 cup tomato paste
One 28-ounce can whole tomatoes and their liquid
2 cups beef broth
2 tablespoons chopped garlic
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
1 cup dried white beans, picked over, rinsed, cooked in salted water to cover until tender, drained, and cooled
2 1/2 pounds new potatoes, washed and thinly sliced
1/2 pound Maytag Blue Cheese, crumbled
1 tablespoon chopped fresh parsley leaves

1
In a large, heavy pot, heat the vegetable oil over medium-high heat.
2
Add the onions, season with 1 teaspoon of salt and the cayenne, and cook, stirring, until they are wilted and golden, about 4 minutes.
3
Season the meat with the remaining 1 teaspoon salt and add to the pot.
4
Cook, stirring, until the beef is browned evenly on all sides, about 4 minutes.
5
Add the tomato paste and cook, stirring, for 2 minutes.
6
Add the tomatoes, beef broth, garlic, chili powder, cumin, oregano, red pepper flakes, and beans.
7
Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beef is tender, about 2 hours.
8
Skim off the fat that rises to the surface.
9
Preheat the fryer to 360 degrees F. Fry the potatoes in batches until golden brown, about 4 to 5 minutes.
10
Remove and drain on paper towels.
11
Season with salt and pepper.
12
To serve, mound the potatoes over the bottom of each serving bowl.
13
Ladle the chili over the potatoes.
14
Sprinkle the cheese over the top.
15
Garnish with parsley.

1252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 cups chopped yellow onions, 2 teaspoons salt, 1/2 teaspoon cayenne, and more.

Yes, Emeril's Chili Over Crispy Potatoes and Crumbled Blue Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Emeril's Chili Over Crispy Potatoes and Crumbled Blue Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions