Chili Potato Rounds

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

By The Food in My Beard

October 5, 2017

cans (28 oz) Muir Glen™ organic diced tomatoes

cans (4.5 oz) Old El Paso™ chopped green chiles

2 1/2

lbs chuck beef

cups beef stock

medium onions (diced)

large bell pepper (diced)

cloves garlic (minced)

1/2

cup masa harina

tablespoons chili powder

teaspoons cumin

Yukon gold potatoes

Cheddar cheese

Cilantro

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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. (You will end up with a lot of leftover chili, which makes a great meal!)

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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