In a large, heavy pot, heat the vegetable oil over medium-high heat. Add the onions, season with 1 teaspoon of salt and the cayenne, and cook, stirring, until they are wilted and golden, about 4 minutes. Season the meat with the remaining 1 teaspoon salt and add to the pot. Cook, stirring, until the beef is browned evenly on all sides, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the tomatoes, beef broth, garlic, chili powder, cumin, oregano, red pepper flakes, and beans. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beef is tender, about 2 hours. Skim off the fat that rises to the surface. Preheat the fryer to 360F. Fry the potatoes in batches until golden brown, about 4 to 5 minutes. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the potatoes over the bottom of each serving bowl. Ladle the chili over the potatoes. Sprinkle the cheese over the top. Garnish with parsley. Yields: 8 servings Per serving: 3449 Calories (kcal); 154g Total Fat; (40% calories from fat); 240g Protein; 278g Carbohydrate; 581mg Cholesterol; 8520mg Sodium Food Exchanges: 13 Grain(Starch); 27 Lean Meat; 11 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C58 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (7883g)|
|Recipe Makes: 1|
|Calories from Fat: 1881 (39%)|
|Amt Per Serving||% DV|
|Total Fat 209g||279 %|
|Saturated Fat 91.3g||456 %|
|Monounsaturated Fat 81.3g|
|Polyunsanturated Fat 15g|
|Cholesterol 730.5mg||225 %|
|Sodium 19514.2mg||673 %|
|Potassium 18143.3mg||477 %|
|Total Carbohydrate 414.7g||122 %|
|Dietary Fiber 74.8g||299 %|
|Sugars, other 340g|
|Protein 350.2g||500 %|
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Calories per serving: 4842
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