Cheesy Tater Topped Chili

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I saw this prepared on rachael ray's television show and it looked so good. It looks like a true comfort meal.

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Steps

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In a large pot , boil the potatoes until they are fork-tender.

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While the potatoes are coming up to a boil , preheat a deep skillet or wide , heavy-bottomed pot over medium-high heat.

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Add the olive oil and ground beef and crumble up the meat as it cooks , using the back of a wooden spoon or potato masher , for about 8 minutes , until brown and caramelized.

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Add the onions , garlic , chili powder , cumin , smoked paprika , cinnamon , salt and tomato paste to the meat and cook another 5 minutes.

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Add the beer and stock , and stir to loosen any bits from the bottom of the pan.

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Reduce the heat and simmer for 10-15 minutes , until thickened.

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Season the chili with salt to your taste.

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Once the potatoes are done cooking , drain and return them back to the same pot.

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Place the potatoes back over the heat , shaking them around a bit to dry them out.

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Add the butter and the whites of the scallions to the potatoes , and saut the scallions 1-2 minutes , until tender.

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Remove the potatoes from.

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Ingredients

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potatoes, extra virgin olive oil, ground sirloin, onion, garlic cloves, chili powder, cumin, smoked paprika, cinnamon, salt, tomato paste, stout beer, beef stock, butter, scallions, milk, egg yolks, white cheddar cheese