12 to 15 servings
YouTube instructional video is at the bottom.
What you’ll need
3 pounds russet potatoes
1 pound ground beef
Yellow corn flour
Salted butter
Heavy whipping cream
Sour cream
Two 8-ounce packages sharp cheddar cheese
One 8-ounce package pepper jack cheese
Tabasco hot sauce
Tomato paste
Seasonings
1 yellow onion
Garlic
Green bell pepper
Red bell pepper
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Granulated onion
Granulated garlic
Freeze dried chives
Chili powder
Ground cumin
Red pepper flakes
Tools you’ll need
Standard 9 by 13-inch glass or metal pan
Potato peeler
Cheese shredder
Preparation of ingredients
Seasonings
Step 1- Chop 1/2 of a yellow onion, 1/2 of a green bell pepper, 1/2 of a red bell pepper, and 2 cloves garlic. Make sure you rinse your green and red bell peppers before you chop them.
Cheeses
Step 2- Shred 8 ounces sharp cheddar cheese and 8 ounces pepper jack cheese. Mix both cheeses together and set aside. This will be for the topping for the potato bake. Next Shred 8 ounces sharp cheddar cheese and place into a separate bowl. This will be for the cheese sauce.
Potatoes
Step 3- Peel all russet potatoes with a potato peeler. Slice each russet potato into 1/16th of an inch thick slices.
Step 4- Add cold water into a large bowl. (60% full). Add 1 cap full of vinegar and stir. Add the potato slices and move the potato slices around the vinegar and water solution. This will clean and prevent the potatoes from turning brown. Let soak for 10 minutes.
Step 5- Cover bowl with a lid and proceed to drain the water out of the bowl. Once the bowl is drained, set aside.
Parboiling the potatoes
Preheat fire to medium heat.
Step 6- Add 2 and 1/2-quarts water and 2 teaspoons salt into a large pot. Let come to a simmer. Add potato slices and stir. Let simmer for 8 minutes or until the potato slices are tender. Add the potato slices into a strainer and let cool until they are ready to be assembled into the casserole.
Ground beef
Preheat fire to medium heat.
Step 7- Add 1 pound ground beef into a large saucepan. Stir all ingredients. Let saute for 8 minutes stirring occasionally. Make sure you try yo break down the large pieces of ground beef with a spoon or spatula.
Step 8- Add cooked ground beef into a mesh strainer with a shallow bowl underneath it. Let cool until ready to make the chili. Reserve the pan drippings left in the shallow bowl.
Cheese sauce
Preheat fire to medium heat.
Step 9- Add 2 tablespoons salted butter, 2 cups heavy whipping cream, 1/4 cup sour cream, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon granulated onion, and 1/4 teaspoon granulated garlic into a medium-sized pot. Stir all ingredients together. Let get hot for 3 to 4 minutes.
Turn fire down from medium-to-medium low heat.
Step 10- Add 8 ounces shredded sharp cheddar cheese and 1/3 cup of the mixed shredded pepper jack and sharp cheddar cheeses. Stir continuously for 2 to 3 minutes or until the cheese melts into the liquid.
Making the chili
Preheat fire to medium heat.
Step 11- Add 3 tablespoons salted butter, 1 tablespoon fat pan juices from the ground beef and 1/4 cup yellow corn flour into a large saucepan. Stir continuously for 2 to 3 minutes or until the mixture is a light brown color.
Step 12- Add 1/2 cup chopped yellow onion, 1/3 cup chopped green bell pepper and 1/4 cup chopped red bell pepper. Stir continuously for 3 minutes.
Step 13- Add 2 cloves pressed garlic, 1 tablespoon liquid pan juices from ground beef, 3 cups water, 3 tablespoons tomato paste and 1 tablespoon hot sauce. Stir all ingredients with a whisk until combined.
Step 14- Add 1 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s poultry magic, 1 and 1/2 teaspoons chili powder, 1 and 1/2 teaspoons ground cumin, and 1/4 teaspoon red pepper flakes. Stir all ingredients together. Cover saucepan with a lid. Let sauté for 10 minutes stirring occasionally.
Step 15- Add ground beef and stir. Turn fire off and set aside until ready to be assembled.
Assembling and baking the casserole
Preheat oven to 375 degrees.
Step 16- Spread 1/2 tablespoon softened salted butter around the bottom and sides of the baking pan. Add the parboiled potato slices around the inside of the baking pan. Pour the cheese sauce on top of the potato slices. Shake baking pan to make everything even.
Step 17- Add the chili on top of the potato slices. Spread the chili around as evenly as possible. Sprinkle all of the mixed sharp cheddar and pepper jack cheeses on top of the chili.
Step 18- Place into a preheated 375-degree oven on the middle rack for 30 minutes. Once done remove the casserole from the oven. Let cool for 1 to 2 hours or until it’s warm before serving. For best results, serve the next day so the flavors can settle and increase overnight.
YouTube instructional video
