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 Kerrygold 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.
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.