Total:
2 hr 40 min
Prep:
20 min
Cook:
2 hr 20 min
Yield:
8 servings

Ingredients

  • 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
  • 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

Directions

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 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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Foolproof Open-Faced Goat Cheese, Chopped Spinach and Sun-Dried Tomato Omelet

Recipe courtesy of Dave Lieberman

Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil

Recipe courtesy of Bobby Flay

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c
On Tonight
On Tonight

Good Eats

8pm | 7c

Good Eats: Reloaded

8:30pm | 7:30c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats: Reloaded

10:30pm | 9:30c
11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

12am | 11c

Good Eats: Reloaded

12:30am | 11:30c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats: Reloaded

2:30am | 1:30c
3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here