Side Pannel
Texas Chili Fries
Texas Chili Fries
- Recipe Submitted by maryjosh on 10/31/2018
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
Directions
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.
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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