Crispy Potatoes with Chili and Cheese

De.Ma.Cuisine's picture

Jun. 20, 2013

Chili is good any time of the year. So are crispy, oven roasted potatoes.So lets combine the two.

Ingredients

For roasted potatoes with cheese and chili
Potatoes 2 Medium , cut in chunks
Olive oil 1/2 Tablespoon
Chili powder 1/2 Teaspoon
Smoked paprika 1/2 Teaspoon
Cayenne 1 Pinch
Pepper To Taste
Salt To Taste
Red pepper flakes 1 Pinch
Summer chili 2 Cup (32 tbs)
Cheddar cheese 1/2 Cup (8 tbs) , grated
Cherry tomatoes 1/2 Cup (8 tbs) , chopped for topping
Greek yogurt 1 Tablespoon (Optional)
For summer chili
Ground beef 1 Pound
Beans 4 Cup (64 tbs) , cooked
Carrots 2 , grated
Summer squash 1 Large , grated (squeeze to remove excess water if needed)
Green beans 1 Cup (16 tbs) , diced
Garlic 5 , diced
Tomato paste 2 Tablespoon
Olive oil 3 Tablespoon
Balsamic vinegar 2 Tablespoon
Dijon mustard 1 Tablespoon
Honey 1 Tablespoon
Water 2 Cup (32 tbs) (or red wine, or stock, or beer)
Decaffeinated instant coffee 1/2 Cup (8 tbs)
Salt 2 Teaspoon
Pepper 1 Teaspoon
All spice 1/4 Teaspoon
Sweet paprika 1 Tablespoon
Chili powder 2 Tablespoon
Smoked paprika 1 Tablespoon
Ginger 1/2 Teaspoon
Fresh basil 1/4 Cup (4 tbs) , torn

Directions

For the Summer Chili

MAKING

1. Heat soup pot. Add beef and cook. Drain fat and return beef to pan.

2. Add olive oil, veggies, and seasonings. Cook about 5-7 minutes, or until veggies are tender.

3. Add tomato paste, stir in, cook 1 minute.

4. Add 1 T balsamic vinegar, stir, cook 1 min.

5. Add honey, dijon, water, beans, and coffee. Bring to a boil, then reduce to a simmer. Cook over med-low heat for about 55 minutes.

6. Add 1 T balsamic vinegar and cook 5 min more.

SERVING

7. Serve topped with fresh basil.

For Crispy Potatoes with Chili and Cheese

GETTING READY

1. Pre-heat oven to 350F. Toss potatoes with olive oil and seasonings. Spread out on a baking sheet.

MAKING

2. Bake at for 30-45 minutes (depending on type of potato), flipping once, partway through, if desired.

3. Divide potatoes into two piles. Top with chili and then cheese. Bake 5 minutes, or until cheese is melted.

SERVING

4. Serve topped with tomatoes and yogurt.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 3426Calories from Fat 1291

 % Daily Value*

Total Fat 148 g227.7%

Saturated Fat 41 g205%

Trans Fat 0 g

Cholesterol

Sodium 5290 mg220.42%

Total Carbohydrates 436 g145.3%

Dietary Fiber 155 g620%

Sugars 49 g

Protein 173 g346%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet