Texas Chili Fries
Total TimePrep: 20 min. Cook: 6 hours
- 1 medium onion, chopped
- 1 medium carrot, finely chopped
- 2 pounds beef stew meat (cut into 1/2-inch pieces)
- 3 tablespoons all-purpose flour, divided
- 2 tablespoons canola oil
- 1 can (14-1/2 ounces) Mexican diced tomatoes
- 1 envelope (1.25 ounces) chili seasoning mix
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 medium green pepper, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 2 packages (32 ounces each) frozen french-fried potatoes
- 2 cups shredded sharp cheddar cheese
- Optional toppings: Sour cream and sliced jalapeno peppers
- Place onion and carrot in a 5-qt. slow cooker. Toss beef with 2 tablespoons flour. In a Dutch oven, heat oil over medium heat; brown beef in batches. Transfer meat to slow cooker.
- Drain tomatoes; reserving liquid. In a small bowl, whisk drained liquid, chili seasoning and remaining flour until blended; pour over beef. Stir in the tomatoes, beans and peppers. Cook, covered, on low until meat is tender, about 6 hours.
- Prepare fries according to package directions. Serve chili over fries; sprinkle with cheese. If desired, top with sour cream and jalapeno slices.
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Nutrition Facts1 serving: 374 calories, 16g fat (6g saturated fat), 49mg cholesterol, 824mg sodium, 32g carbohydrate (4g sugars, 5g fiber), 19g protein.
Jan 18, 2020
Justin beth must have lost their tastebuds. We foumd this to be an excellent flavoursome recipe. Great stuff.. Tony kingscliff
Feb 24, 2019
I like the overall concept of chili cheese fries and make them often with leftover chili. However, this recipe was disappointing. I found the chili itself to be bland. It took hot sauce and other toppings on the fries to zip it up. A better recommendation would be to use your favorite hearty chili in place of the chili outlined here.