|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|
|Sour cream and sliced jalapeño peppers||to top|
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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.
- 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.