93/7 Ground beef (2 lb)
Salt (2 tsp)
Black pepper (1.5 tsp)
Chili powder (2 tsp)
Ground cumin (2 tsp)
Garlic powder (1.5 tsp)
Onion powder (1 tsp)
Russet potatoes (1,300g – peeled and uncooked)
Salt (2 tsp)
Black pepper (1.5 tsp)
2% milk (150g)
Yellow onion (300g)
Red bell pepper (200g)
Jalapeños (50g – raw)
Garlic (4 cloves)
Light sour cream (70g)
Chipotles in adobo (10g)
Beef stock (500g)
Worcestershire sauce (20g)
Peel and dice your potatoes into bite size pieces. Place into a pot of boiling water and let cook until soft. Drain the water, the mash the potatoes into a soft, mashed texture. Season with salt and black pepper, then add in your milk. Mix well, then set to the side.
Add your ground beef to a bowl and season with the listed seasonings. Mix well, then place in a skillet on medium-high heat and cook until the ground beef is cooked through. Remove from the pan and set to the side.
In the same pan, add in the diced yellow onion, diced red bell pepper, sliced jalapenos, and minced garlic. Sear until the vegetables start to caramelize.
Once there, set the heat to low, add back in the ground beef, Worcestershire sauce, and then your beef stock. Cover with a lid, then let simmer for ~45-60 minutes. (If you need to speed up the thickening, add a corn starch slurry, which is a mixture of 1 tbsp of cornstarch + 2 tbsp of water – mix off to the side then pour in.)
To make the sauce, simply combine everything in a bowl and mix together.
To prep, add a layer of mashed potatoes to the bottom of your bowl, then your chili over the top. Add a small layer of your sauce over the top, and then your ready to enjoy!
