Texas Chili Fries
PREP: 20 min. • COOK: 6 hours MAKES: 16 servings
The rich flavor of slow-cooked chili doesn’t belong just in bowls. When we pour this chili over crisp french fries and sprinkle with cheese, it’s the perfect combo to feed a crowd. —Joan Hallford, North Richland Hills, TX
1 medium onion, chopped 1 medium carrot, finely chopped 2 lbs. beef stew meat (cut
into 1/2-in. pieces)
3 Tbsp. all-purpose flour, divided 2 Tbsp. canola oil
1 can (141/2 oz.) Mexican
1 envelope (1.25 oz.)
chili seasoning mix
1 can (15 oz.) pinto beans,
rinsed and drained
1 medium green pepper, chopped 1 jalapeno pepper, seeded
and finely chopped
2 pkg. (32 oz. each) frozen
2 cups shredded sharp cheddar cheese
Sour cream and sliced jalapeno peppers, optional
1. Place onion and carrot in a 5-qt. slow cooker. Toss beef with 2 Tbsp. flour. In a Dutch oven, heat oil over medium heat; brown beef in batches. Transfer meat to slow cooker.
2. 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 for 6 hours or until meat is tender.
3. Prepare fries according to package directions. Serve chili over fries; sprinkle with cheese. If desired, top with sour cream and jalapeno slices.
PER SERVING 374 cal., 16g fat (6g sat. fat), 49mg chol., 824mg sod., 32g carb. (4g sugars, 5g fiber), 19g pro.
TEST KITCHEN TIPS
• This is a fun appetizer, but it can also be served as a main dish, or the chili can be served alone.
• Monterey Jack or pepper jack cheese can be substituted for the cheddar on these chili fries.