Texas Chili Fries

PREP: 20 min. • COOK: 6 hours MAKES: 16 serv­ings

Simple & Delicious - - RECIPE INDEX -

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

diced toma­toes

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

french-fried potatoes

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.

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