Name: Emeril's Chili over Crispy Potatoes And Crumbled Blue Cheese
Ingredients: 2 tb Vegetable oil; 2 c Chopped yellow onions; 2 ts Salt; 1/2 ts Cayenne; 2 lb Beef bottom round; cut into 1/2 inch; ; cubes; 1/2 c Tomato paste; One 28-ounce can whole tomatoes and their; ; liquid; 2 c Beef broth; 2 tb Chopped garlic; 1 tb Chili powder; 2 ts Ground cumin; 2 ts Dried oregano; 1/2 ts Red pepper flakes; 1 c Dried white beans; picked over,; ; rinsed, cooked in; ; salted water to; ; cover until tender,; ; drained, and cooled; 2 1/2 lb New potatoes; washed and thinly; ; sliced; 1/2 lb Maytag Blue Cheese; crumbled; 1 tb Chopped fresh parsley leaves

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains, Dairy		Emlive10	1	servings

INGREDIENTS

2	tb	Vegetable oil
2	c	Chopped yellow onions
2	ts	Salt
1/2	ts	Cayenne
2	lb	Beef bottom round; cut into 1/2 inch
		; cubes
1/2	c	Tomato paste
		One 28-ounce can whole tomatoes and their
		; liquid
2	c	Beef broth
2	tb	Chopped garlic
1	tb	Chili powder
2	ts	Ground cumin
2	ts	Dried oregano
1/2	ts	Red pepper flakes
1	c	Dried white beans; picked over,
		; rinsed, cooked in
		; salted water to
		; cover until tender,
		; drained, and cooled
2 1/2	lb	New potatoes; washed and thinly
		; sliced
1/2	lb	Maytag Blue Cheese; crumbled
1	tb	Chopped fresh parsley leaves

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&deg;F.
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.
Yields: 8 servings
Converted by MC_Buster.
Per serving: 3449 Calories (kcal); 154g Total Fat; (40% calories from fat);
240g Protein; 278g Carbohydrate; 581mg Cholesterol; 8520mg Sodium Food
Exchanges: 13 Grain(Starch); 27 Lean Meat; 11 Vegetable; 0 Fruit; 14 Fat; 0
Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C58
Converted by MM_Buster v2.0n.

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