Ingredients
- Medium onion, chopped 1
- Medium carrot, finely chopped 1
- Diced stewing beef (cut into 1/2-inch pieces) 500g
- All-purpose flour, divided 3 tbsps
- Canola oil 2 tbsps
- Diced tomatoes 1 tin
- Chili seasoning mix 35g
- Pinto beans, rinsed and drained 1 tin
- Medium green pepper, chopped 1
- Jalapeño pepper, seeded and finely chopped 1
- McCain SureCrisp skin-on thin fries 900g
- Shredded sharp Cheddar cheese 2 cups
- Optional toppings:
- Sour cream and sliced jalapeño peppers to top
Method
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- Place onion and carrot in to a slow cooker. Toss beef with two tablespoons of flour. In an oven proof pot, 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 six hours.
- Ensure the fryer is at 175c. Deep fry the fries for four and a half minutes shaking the basket halfway through.
- Serve chili over fries; sprinkle with cheese. If desired, top with sour cream and jalapeño slices.
Kitchen tips:
- This is a fun appetizer, but it can also be served as a main dish, or the chili can be served alone.
- Substitute a jack cheese—Monterey or pepper—for the Cheddar.
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