Date posted: 24/06/2020

McCain Texas chilli fries

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    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


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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 175c. 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.

    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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