Prepare the Chili: In a large Dutch oven, brown the Wagyu Ground Beef over medium-high heat. Drain off any excess grease.
Add the Sweet Onion and Garlic to the Dutch oven and cook until softened, about 5 minutes.
Stir in the San Marzano Tomatoes, Pinto Beans, Ancho Chili Powder, Smoked Paprika, Cacao Powder, Chipotle Powder, Dry Sherry, Salt, and Freshly Ground Black Pepper. Bring to a simmer and cook for 45-60 minutes, stirring occasionally.
Prepare the Cheese Sauce: In a medium saucepan, melt the Unsalted Butter over medium heat. Whisk in the All-Purpose Flour and cook for 3-4 minutes, creating a roux.
Gradually whisk in the Heavy Cream until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 8-10 minutes.
Remove from heat and stir in the Aged White Cheddar, Gruyere, Nutmeg, and White Pepper until the cheese is melted and the sauce is smooth.
Cook the Tots: Deep fry the Duck Fat Fried Potato Gems until golden brown and crispy.
Assemble: Place the fried Potato Gems on a serving platter. Top with the Chili, then generously drizzle with the Cheese Sauce. Serve immediately.
Ingredients
4
32N/ADuck Fat Fried Potato Gems
1 lb450 gWagyu Ground Beef
1120 mLSweet Onion-diced
4 clovesN/AGarlic-minced
1 can (28 oz)794 gSan Marzano Tomatoes-crushed
1 cup240 mLPinto Beans-cooked
2 tbsp30 mLAncho Chili Powder
1 tbsp15 mLSmoked Paprika
1 tsp5 mLCacao Powder
1/2 tsp2.5 mLChipotle Powder
1 tbsp15 mLDry Sherry
1 tsp5 mLSalt
1/2 tsp2.5 mLFreshly Ground Black Pepper
4 tbsp60 mLUnsalted Butter
4 tbsp60 mLAll-Purpose Flour
3 cups720 mLHeavy Cream
2 cups480 mLAged White Cheddar-grated
1/2 cup120 mLGruyere-grated
1/4 tsp1.25 mLNutmeg
1/4 tsp1.25 mLWhite Pepper
Equipment
Dutch Oven
Medium Saucepan
Deep Fryer
Whisk
Instructions
Prepare the Chili: In a large Dutch oven, brown the Wagyu Ground Beef over medium-high heat. Drain off any excess grease.
Add the Sweet Onion and Garlic to the Dutch oven and cook until softened, about 5 minutes.
Stir in the San Marzano Tomatoes, Pinto Beans, Ancho Chili Powder, Smoked Paprika, Cacao Powder, Chipotle Powder, Dry Sherry, Salt, and Freshly Ground Black Pepper. Bring to a simmer and cook for 45-60 minutes, stirring occasionally.
Prepare the Cheese Sauce: In a medium saucepan, melt the Unsalted Butter over medium heat. Whisk in the All-Purpose Flour and cook for 3-4 minutes, creating a roux.
Gradually whisk in the Heavy Cream until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 8-10 minutes.
Remove from heat and stir in the Aged White Cheddar, Gruyere, Nutmeg, and White Pepper until the cheese is melted and the sauce is smooth.
Cook the Tots: Deep fry the Duck Fat Fried Potato Gems until golden brown and crispy.
Assemble: Place the fried Potato Gems on a serving platter. Top with the Chili, then generously drizzle with the Cheese Sauce. Serve immediately.
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