Popular
Latest From the Show
Chili Shepherd’s Pie
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- About 2 pounds (4 large) Russet potatoes, peeled and cubed
- Salt
- 1/4 to 1/2 cup whole milk
- 1/2 cup sour cream
- 4 ounces cream cheese, softened
- 1 1/2 cups grated cheddar cheese
- 1/4 cup chopped chives
- 1 clove garlic, grated or pasted
- 3 jalapeño or Serrano peppers, chopped or 1 4-ounce can diced green mild chilies, divided
- Pepper
- 1 large egg yolk, beaten
- 2 tablespoons canola oil
- 2 1/2 pounds ground beef or hand-chopped bits of sirloin, brought to room temperature
- 3 tablespoons ground chili powder blend, such as Gebhardt brand
- 2 teaspoons ground cumin, 2/3 palmful
- 2 teaspoons ground coriander, 2/3 palmful
- 1 large onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 1 bottle lager
- 2 to 3 cups beef stock
- 2 tablespoons cornmeal or masa harina
- 1 15-ounce can black or red beans, drained (optional)
- 1 can pickled jalapeños, for garnish
Yield
Serves: 4-6
Preparation
Cover potatoes with water and bring to boil. Salt water and cook potatoes to tender. Drain, return to pot and mash with milk, sour cream, cream cheese, chives, garlic, half the chopped jalapeños or chilies, some pepper and the egg yolk. Cover pan to keep potatoes warm.
Heat oil, 2 turns of the pan, over medium-high heat. Pat meat dry and add to hot pan; brown and crumble then season with salt, pepper, chili powder, cumin and coriander. Stir to toast then add onions, garlic and remaining jalapeños or chilies, Worcestershire and tomato paste. Stir 1-2 minutes then add beer. When beer almost evaporates, add stock and cornmeal and beans, if using, and simmer to thicken over low heat.
Place rack in center of oven and turn on broiler.
Transfer beef chili to a casserole or individual bowls. Using a pastry bag or large food storage bag. pipe the potatoes on top of the chili. Transfer to broiler to brown potatoes. Top with pickled jalapenos and serve.