Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 1 2021
Chili Over Crispy Potatoes and Crumbled Blue Cheese
Image From Brian Schultz
2 tablespoons vegetable oil
2 cups chopped yellow onions
2 teaspoons salt
1/2 teaspoon cayenne
2 pounds beef tri tip, seared, spiced, then cut into 1/2-inch cubes
One 28-ounce can diced tomatoes and their liquid
4 cups beef stock (sodium free)
2 tablespoons chopped garlic
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
1 cup chili beans, canned
2 1/2 pounds new potatoes, washed and thinly sliced
1/2 pound Maytag Blue Cheese, crumbled
1 tablespoon chopped fresh parsley leaves
3-4 fresno chilies, sliced and pickled
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 (double fry is best). 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 and the fresnos.