McCain Texas chilli fries

Method Print recipe

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1. 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.
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 until meat is tender, about six hours.
3. Ensure the fryer is at 175°C. Deep fry the fries for four and a half minutes shaking the basket halfway through.
4. Serve chili over fries; sprinkle with cheese. If desired, top with sour cream and jalapeño slices.

Tips

1. This is a fun appetizer, but it can also be served as a main dish, or the chili can be served alone.