Ingredients
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2 tablespoons vegetable oil
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salt
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cayenne
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2 lbs ground beef
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1 tablespoon chili powder
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2 teaspoons ground cumin
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crushed red pepper flakes
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2 teaspoons dried oregano leaves
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2 tablespoons chopped garlic
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3 cups canned diced tomatoes
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2 tablespoons tomato paste
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3 cups beef broth
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3 -4 tablespoons masa harina flour
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1 (1/2 lb) bag frozen french fries or 1 (1/2 lb) bag waffle-shaped French fries
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1/2 lb grated cheddar cheese
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1/2 lb grated monterey jack cheese
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1 cup sour cream
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1/2 cup sliced pickled jalapeno pepper
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2 cups chopped yellow onions
Instructions
- Season onions with salt and cayenne and saute, stirring, until they begin to wilt, about 2 minutes.
- Add the beef, chili powder, cumin, red pepper, and oregano, season with salt and cayenne, and cook until meat is done (no pink).
- Add garlic, tomatoes, tomato paste and 2-1/2 cups beef stock, bring to boil and reduce heat to medium-low.
- Simmer uncovered about 1 hour, stirring occasionally and skimming fat that rises to the surface.
- Combine masa harina flour with remaining 1/2 cup stock.
- Slowly add to the pot, stirring to blend, which will thicken the mixture.
- Cook for 30 minutes and correct seasoning.
- From here, Emeril deep fries his own shoestring French fries, but I use frozen French fries or waffle fries to save time (and mess!).
- Prepare frozen potatoes as package directs.
- Lower oven heat to 400 degrees F, place fries in bottom of a large glass rectangular baking dish.
- Sprinkle cheeses over the fries and bake for 3 to 4 minutes.
- Remove pan from oven and spoon hot chili over the top of the fries.
- Garnish with sour cream and jalapeños and serve immediately.