Recipes
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.