Texas Chili Loaded Potato Bites

Ingredients

• 2 tablespoons ancho chile powder
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/2 pound boneless beef chuck, diced
• 1/2 pound of 80/20 ground beef
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 (14.5-ounce) can crushed tomatoes
• 1 (4-ounce) can diced green chiles
• 1/2-1 cup beef broth
• 1 tablespoon Worcestershire
• 1/2 ounce semisweet chocolate
• 1-2 teaspoons apple cider vinegar
• 12 small Yukon Gold potatoes
• 2 tablespoons reserved rendered beef fat, plus olive oil to supplement if needed
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• shredded orange Wisconsin cheddar cheese
• 1/4 cup thinly sliced fresh chives
• 1/2 cup sour cream, for serving

Method

1. Make the spice blend:
2. In a small bowl, combine the ancho chile powder, chili powder, cumin, smoked paprika, oregano, garlic powder, chipotle chile powder, cayenne, salt and black pepper.
3. Make the Texas chili:
4. Heat a large heavy skillet or Dutch oven over medium-high heat. Add the diced chuck first and cook until well-browned and it begins to render its fat. Add the ground beef and continue cooking, breaking it into crumbles, until deeply browned. Spoon off and reserve 2 tablespoons of the rendered beef fat for the potatoes (if the beef does not render a full 2 tablespoons, supplement with olive oil as needed).
5. Add the onion and cook until softened, 5 to 7 minutes. Add the garlic and cook for 30 seconds.
6. Stir in the tomato paste and cook for 2 to 3 minutes, until it darkens to a brick-red color. Add the spice blend and cook for about 30 seconds, stirring constantly, until fragrant.
7. Stir in the crushed tomatoes, green chiles, 1/2 cup beef broth and Worcestershire sauce. Bring to a gentle simmer. Reduce the heat and simmer uncovered for 30 to 40 minutes, stirring occasionally, until the beef is tender and the chili is very thick. Add additional broth only as needed.
8. Stir in the semisweet chocolate until melted. Add 1 teaspoon apple cider vinegar, taste and add the remaining teaspoon if the chili needs more brightness. Set aside.
9. Make the potato bites:
10. Heat the oven to 450 F. Place a rimmed baking sheet in the oven to preheat.
11. Meanwhile, place the potatoes in a large pot, cover with cold salted water and bring to a boil. Reduce to a simmer and cook for 8 to 10 minutes, until just tender enough to pierce with a knife but still holding their shape. Drain well and let steam-dry for 5 minutes.
12. When cool enough to handle, cut the potatoes in half and, using a small spoon or melon baller, scoop a shallow well from the cut side of each potato half, leaving plenty of potato around the sides and bottom. Gently toss or brush the potatoes with the reserved beef fat, salt and black pepper.
13. Carefully arrange the potatoes cut-side down on the hot sheet pan. Roast for 15 to 20 minutes, until the cut sides are deeply golden and crisp. Flip the potatoes cut-side up.
14. Add a small pinch of cheddar to each potato, spoon in about 1 tablespoon of the thick chili, and top with the remaining cheddar. Return to the oven and bake for 5 to 7 minutes, until the filling is hot and the cheese is melted and bubbling. Broil for 1 to 2 minutes, if desired, for additional browning.
15. Transfer to a serving platter and finish with fresh chives and serve with sour cream on the side.