Chili Potato Rounds

Steps

• 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!