• Prep Time: 20 mins
  • Cooking Time: 6 hrs
  • Serves: 16

Texas Chili Fries

  • Recipe Submitted by on

 Ingredients List

  • 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
  • Sour cream and sliced jalapeno peppers, optional


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 6 hours or until meat is tender.
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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