• 4lbs. ground beef
  • 1lb. bacon
  • 1/4 cup Ben's Heffer Dust
  • 2 large onions, diced
  • 2 cups carrots, diced
  • 2 cups celery, diced
  • 2.5lbs. potatoes, diced
  • 1/2 cup flour
  • 144oz chicken stock
  • 24oz crushed tomatoes
  • 1/2 cup Worcestershire sauce
  • 2 cups heavy cream
  • 2lbs. sharp cheddar cheese, shredded


  1. Pre-heat the Matador over medium heat.
  2. Render the bacon until crisp, then move to the Front Row and drain excess grease.
  3. Add the ground beef and cook through, draining excess grease.
  4. Add the onions, carrots, celery, and potatoes, then sauté until the vegetables are slightly tender.
  5. Add the flour and garlic, stirring to create a roux.
  6. Add the tomato, stock, and Worcestershire sauce, then simmer for 15-18 minutes.
  7. Add the cream and return to a simmer for 2-3 minutes.
  8. Turn off the heat and add the cheddar cheese, stirring to make sure the cheese doesn't clump.