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Ingredients

Potatoes:

• 6 large russet potatoes (about 3 pounds), scrubbed
• 1 1/4 cups shredded extra-sharp cheddar cheese (about 5 ounces)
• 1/4 cup unsalted butter
• 2 teaspoons kosher salt
• 3 scallions (white and green), minced
• Freshly ground black pepper

Chili:

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 5 cloves garlic, chopped
• 1 tablespoon kosher salt, plus more as needed
• Freshly ground black pepper
• 1 tablespoon ancho chile powder
• 1 teaspoon dried oregano, preferably Mexican
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 whole cloves
• 1 tablespoon tomato paste
• 2 canned chipotle chile in adobo, coarsely chopped, with 1 tablespoon of their sauce
• 4 canned whole, peeled tomatoes, drained
• 1 pound ground beef chuck
• One 15 1/2-ounce can kidney beans, rinsed and drained
• One 12-ounce Mexican lager-style beer
• 1 scallion (white and green), minced
• Sour cream for garnish

Description

Food Network