2 tablespoons vegetable oil
2 cups yellow onions, chopped
1 tablespoon minced garlic
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon Creole seasoning, such as Emeril's
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground beef, preferably 80-percent lean
One 14.5-ounce can peeled whole tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon light brown sugar
2 cups beef stock or low-sodium beef broth
1 1/2 pounds ground chuck, preferably 80-percent lean
1 tablespoon olive oil
1 cup thinly sliced yellow onion
1 teaspoon Creole Seasoning, such as Emeril's
Fine sea salt and freshly ground black pepper
2 teaspoons Worcestershire Sauce
8 ounces sharp Cheddar, cut into 8 slices
4 hamburger buns
4 large russet or Kennebec potatoes, peeled and cut into 1/4-inch-thick batons
4 cups peanut oil
Salt and pepper
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