Skip to main content

Chili Potato Rounds

(0 reviews)
Chili Potato Rounds
  • Prep Time 45 min
  • Total Time 5 hr 0 min
  • Servings 48
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Chili Potato Rounds

A twist on potato skins, these potato rounds are topped with braised beef chili and cheddar cheese.

Ingredients

2
(28oz) cans Muir Glen™ organic diced tomatoes
2
(4.5oz) cans Old El Paso™ chopped green chiles
2 1/2
pounds chuck beef
2
cups beef stock
2
medium onions (diced)
1
large bell pepper (diced)
3
cloves garlic (minced)
1/2
cup masa harina
2
tablespoons chili powder
2
teaspoons cumin
5
Yukon gold potatoes
Cheddar cheese
Cilantro

Directions

  • 1 Sear your chuck to brown on all sides and remove from pot.
  • 2 Add the peppers and onions to the pot and cook until softened and starting to brown, about 10 minutes. Next add the garlic, followed by the spices. Cook one minute.
  • 3 Add the tomatoes, chiles, and one cup of the beef stock. Place the seared beef on to the top of the stew. Add some more stock if it seems too dry. Place the pot into the oven at 300°F for 3 to 4 hours until the meat is tender.
  • 4 Remove the pot from the oven and remove the beef from the pot. Shred up the beef and get rid of any fat. Place the shredded beef back into the pot and stir it up to mix well.
  • 5 Finally, slowly whisk in the masa harina to thicken the chili and add a nice corn flavor.
  • 6 Slice your potatoes into about 1/3 inch thick rounds. Coat in vegetable oil, salt, and spread on a sheet pan. Roast at 500°F for about 15 minutes, flipping once, to brown on both sides.
  • 7 Place the potato rounds on a platter and top with some of the chili, some cheddar, and cilantro.
  • 8 You will end up with a lot of leftover chili, which isn't really an issue for me!
See Step By Step

Step By Step  

Braised Beef Chili Potato Rounds

As prepared by The Food in my Beard,

Football snacks are sort of a specialty of mine, to the benefit of my good friends.


You see, I love a good baseball or basketball game, but for some reason football bores me. So when my friends gather to watch the big games, I’m happy to cater the event and keep everyone well fed.

This game day snack combines two of everyone’s favorites: potato skins and chili. Instead of making potato skins the normal way, which creates a ton of potato waste and only results in two skins per potato, this idea uses roasted potato rounds as the vessel for flavorful beef chili.

Sear the beef chuck in the pot

Step one is to sear the beef chuck in the pot. Next, remove the beef and sauté some peppers and onions in there.

Next, remove the beef and sauté some peppers and onions

Garlic and spices are added to the vegetables.

Forming the liquid for the chili

The next ingredients form the liquid for the chili.

Chili

Beef gets placed back on top

Beef gets placed back on top and this whole thing goes in the oven at 300 for a few hours. You could also let it stay on the stovetop on low if your pot can’t go in the oven.

Tender beef

When the beef is tender, take it out and shred it up.

Slice the potatoes and roast them in the oven

Slice the potatoes and roast them in the oven at a very high heat, flipping once.

Braised Beef Chili Potato Rounds on plate

A perfect finger food for the game. They are kinda shaped like footballs too, right?



Dan Whalen can walk to Fenway from his apartment, but has never been to Foxboro. He has been blogging for almost 4 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
See Recipe
Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet