Monday, January 28, 2013

Chopped Challenge #9: Steak Chili-Smothered Tater Tots

For Chopped challenge #9, Justin gave me tater tots, chili powder, pearl onions, and beef jerky. I decided to make a steak chili served over tater tots. It was really quite tasty, and I think it's something I would definitely make again sometime, though I could really take or leave the beef jerky. It's used here sort of like bacon bits and would be wholly unnecessary if it hadn't been one of my required ingredients. It tastes good, but it just really wasn't needed.


1 tablespoon vegetable oil
1-1/2 pounds steak, cut into 1-inch cubes
8 to 10 pearl onions, halved
1 tablespoon minced garlic
1/2 cup diced bell pepper
1 tablespoon chili powder
1-1/2 teaspoons cumin
1/2 teaspoon salt
1/4 teaspoon pepper
29-1/2 ounces canned, diced tomatoes
1 package tater tots
4 ounces shredded cheddar
2-4 strips beef jerky, diced


Heat oil in a large saucepan over medium-high heat. Add steak and cook until browned, about 3-5 minutes. Reduce heat to medium, and add onions, garlic, and bell pepper. Cook, stirring frequently, until vegetables are softened, about 5 minutes.

Add chili powder, cumin, salt, and pepper, and stir to combine. Stir in tomatoes (do not drain first). Reduce heat to low, cover, and simmer for one hour, stirring occasionally. Remove cover and simmer an additional 30 minutes, or until desired thickness is reached.

Near the end of the 30 minute simmering time, bake the tater tots according to package directions. Divide into four bowls. Top each with a scoop of chili, 1 ounce of cheddar cheese, and some diced beef jerky. Serve immediately.

Servings: 4

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